Effect of steaming on physical and chemical characteristics White Shrimp (Litopenaeus vannamei) from Indramayu Waters

• Published in: IOP conference series. Earth and environmental science Vol. 176; no. 1; pp. 12046 - 12051
• Main Authors: Rostini, I, Pratama, R I
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 30.07.2018
• Subjects: Ashes; Chemical composition; Chemical tests; Color; Cooking; Fisheries; Fishery products; Litopenaeus vannamei; Moisture content; Physical tests; Proteins; Steaming; Water content
• ISSN: 1755-1307; 1755-1315; 1755-1315
• DOI: 10.1088/1755-1315/176/1/012046

White shrimp (Litopenaeus vannamei) was a fishery product that has potential to be developed, can be used as ready to eat food or as raw material for various processed products. This study aimed to determine the effect of steaming process on the physical and chemical characteristics of white shrimp collected from Indramayu waters. The research method used was experimental consisting of two treatments (fresh shrimp and steamed shrimp), each treatment was repeated 4 times consisting of three levels (headless, peeled tail on, and peeled undevined). The parameters observed included physical test (yield, cooking loss, color) and chemical test (moisture, protein, fat, and ash content). The results showed that fresh white shrimp yield after peeled completely of 61.92%, whole steamed shrimp 92.76%, and peeled tail on steamed shrimp was 36.02%. Yield of peeled undevined steamed shrimp has the lowest value compared to other that was 54.78%. Cooking loss during shrimp steamed process was 7.24%. The color values of steamed shrimp include L* 68.57, a* 12.17, and b* 47.41. Chemical composition of white shrimp after steaming process decreased water content, while protein, fat, and ash levels increased.