Study on the processing of instant spiced tiny shrimp (Acetes Chinensis)

Shrimp is a rich source of protein and many nutrients with soft structure and easy to perish. In this study, the process of developing spiced tiny shrimp (Acetes Chinensis) as a prepared food product was generally investigated. to. In addition, the developed process would help to retain most of the nutrients in shrimp and minimize the material loss and spoilage, thereby prolonging shelf-life of the product and contributing to the economic value of shrimp material. Proximate analysis showed that shrimp material for processing contained 54.2% of protein, 24.66% of moisture, 14.98% of ash, and 3.55% of fat. It was evenly mixed with (1) three types of natural colors (e.g., red annatto powder, turmeric powder, and gac fruit powder at different concentrations from 0.5 to 2%) and (2) the sugar: salt ratio from 1:1 to 1:4. The results showed that the L* value of the processed products decreased gradually due to the increasing concentration of the added color additives. The ΔE was varied from 9.50±0.93 to 16.15±0.52. Astaxanthin, salinity content, color, recovery efficiency and roasting temperature also significantly affected the product quality during the processing of instant seasoning.