Physical and Sensory Properties of Vacuum Microwave Dehydrated Shrimp

Abstract

Abstract Physical and sensory properties of vacuum microwave dried shrimp were evaluated and compared with those of air and freeze dried samples. Samples prepared by vacuum microwave drying of 4 kW, 100 mm Hg (V4-1) had less shrinkage as well as higher rehydration potential (RP) and water retention ability (WRA) than air dried samples. Reducing microwave power or increasing pressure resulted in higher shrinkage and tougher texture with losses of RP and WRA. Although inferior in structure retention, RP, and WRA, rehydrated V4-1 shrimp were comparable in sensory ratings for color, texture, aroma/flavor, and overall acceptability to the rehydrated freeze dried samples. Key Words: Vacuummicrowavedehydrationfreeze dryshrimp