Study on utilization of Penaeus vannamei for snack food production

Standardization of the process of freeze drying of Penaeus vannamei and subsequent development of ready-to-eat freeze dried shrimp snack was conceptualized. Freeze drying of shrimp was standardized to obtain the final moisture content of 3%. The freeze dried shrimp was air fried and oil fried. Five flavours were tried on the product and among these peri peri was selected based on organoleptic evaluation. The storage studies were conducted on freeze dried shrimp snack in comparison with hot air dried shrimp snack packed under air and nitrogen atmosphere for 120 days. Biochemical and microbial analysis were carried out during storage period. The result of analysis showed that the product was good and shelf stable for a period of 120 days.