Effect of vacuum tumbling assisted marination on textural and sensory properties of deep-fried Indian white shrimp

Abstract

Effect of vacuum tumbling assisted marination on nutritional composition, texture, colour and sensory acceptability
parameters of deep-fried Indian white shrimp (Penaeus indicus) was evaluated in this study. Peeled and deveined shrimp meat was subjected to traditional marination for two hours at room temperature as control (TM) and vacuum tumbling with a revolution of 8 rpm and vacuum pressure of 15 Hg for 5 min (VT 5), 10 min (VT 10) and 15 min (VT 15) were attempted. After the marination procedure, all the portions were deep-fried in sunflower oil at a controlled temperature of 1800 C for 2 min. Vacuum tumbling assisted marination, especially VT 10 exhibited similar textural, colour and sensory characteristics when compared to TM. The proximate composition analysis indicated superior moisture and protein content for VT 10 than TM. In addition, VT 10 recorded approximately 45% lower oil uptake after frying and around 90% reduction in marination time. The study successfully established that vacuum tumbling assisted marination could produce ready to eat (RTE) deep fried product from Indian white shrimp which is superior to traditional marination in terms of processing time and oil uptake while uncompromising sensory acceptability.

Keywords: Deep-fried shrimp, Marination, Sensory evaluation, Textural changes, Vacuum tumbling