48
between plates. The freezing time for a 50 mm block in a freezer plate at −35 °C is
90 min. Shrimps in a frozen polyethylene bag are placed in cardboard boxes and
stored in this way (Anonymous 1972).
Freezing on Shore
All raw shrimp should be processed in factories near to they are landed. Shrimps are
processed in land operations in cases where the ship does not have freezing facilities. All operations of shrimps are made better on land. If shrimps are iced at the sea
immediately after capture, they can be processed with less loss on land under more
hygienic conditions.
There are several definitions for frozen shrimp. Frozen shrimps are classified
according to their market.
2.1.3.5 Canning
Canning is a method of protection the food by killing microorganisms via heat. It is
generally well known that foods carry microorganisms that cause degradation. The
advantages of thermally processed and ready-to-aet products over conventional
methods are that they have a long shelf life and do not require any further processing
prior to consumption (Sreenath et al. 2008). Canned shrimp is defined as a product
consisted of only one specie or together different shrimp which have not lost their
freshness, graded in terms of size and weight, peeled or not peeled, washed with
potable water at temperature less than 10 °C, added non-iodized salt, cooked, sealed,
sterilized by heating and can be eaten without requiring any further treatment
(Anonymous 1993).
The first rule of obtaining a good product is the use of high quality and fresh raw
materials. The quality of the finished product is never better than the quality of the
raw material. The methods of catching, preservation and processing significantly
affect the quality of the raw material. The success of the canning technology depends
on the quality of the raw material. Care taken to preserve the original freshness until
the raw material is transported from the hunting area to the processing plant is the
first condition of success in canning technology.
Canned shrimps are divided into classes according to the shape and size of
shrimps, the type of brine used in the production and whether flavouring contain or not.
According to Brining Method
Dry Salted Canned Shrimp
Dry salted shrimp is a product that its head and shells have been removed by hand
or in a machine, deveined or not, washed, blanched in 10% salted water for at least
4 min and salted homogenously with a salt of 21 kg per 100 kg shrimp.
2 Crustacean Shellfish
between plates. The freezing time for a 50 mm block in a freezer plate at −35 °C is
90 min. Shrimps in a frozen polyethylene bag are placed in cardboard boxes and
stored in this way (Anonymous 1972).
Freezing on Shore
All raw shrimp should be processed in factories near to they are landed. Shrimps are
processed in land operations in cases where the ship does not have freezing facilities. All operations of shrimps are made better on land. If shrimps are iced at the sea
immediately after capture, they can be processed with less loss on land under more
hygienic conditions.
There are several definitions for frozen shrimp. Frozen shrimps are classified
according to their market.
2.1.3.5 Canning
Canning is a method of protection the food by killing microorganisms via heat. It is
generally well known that foods carry microorganisms that cause degradation. The
advantages of thermally processed and ready-to-aet products over conventional
methods are that they have a long shelf life and do not require any further processing
prior to consumption (Sreenath et al. 2008). Canned shrimp is defined as a product
consisted of only one specie or together different shrimp which have not lost their
freshness, graded in terms of size and weight, peeled or not peeled, washed with
potable water at temperature less than 10 °C, added non-iodized salt, cooked, sealed,
sterilized by heating and can be eaten without requiring any further treatment
(Anonymous 1993).
The first rule of obtaining a good product is the use of high quality and fresh raw
materials. The quality of the finished product is never better than the quality of the
raw material. The methods of catching, preservation and processing significantly
affect the quality of the raw material. The success of the canning technology depends
on the quality of the raw material. Care taken to preserve the original freshness until
the raw material is transported from the hunting area to the processing plant is the
first condition of success in canning technology.
Canned shrimps are divided into classes according to the shape and size of
shrimps, the type of brine used in the production and whether flavouring contain or not.
According to Brining Method
Dry Salted Canned Shrimp
Dry salted shrimp is a product that its head and shells have been removed by hand
or in a machine, deveined or not, washed, blanched in 10% salted water for at least
4 min and salted homogenously with a salt of 21 kg per 100 kg shrimp.
2 Crustacean Shellfish