Steam Precooking to Delay Spoilage of Shrimp Stock Awaiting for Processing in Cottage Industry

Abstract

Steaming as precooking methods were explored to reduce spoilage of raw shrimp awaiting for smoking process in cottage industry. Raw shrimp steamed for 20 min are stocked at ambient temperature (29-30°C) to assess spoilage kinetic. Microbiological and physico-chemical parameters are recorded. Data showed that steam precooking eliminated spoilage bacteria (Enterobacteriaceae, Pseudomonas spp.) and delays production of basic volatile compounds, extending raw shrimp storage up to 12 hours at ambient temperature, while raw non steamed shrimp were stored up to 6 hours in the same conditions. This study identified an attainable method to be used by stakeholders to delay spoilage of shrimp stocks awaiting smoking.