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EFFECT OF BACKGROUND COLOR AND NITRITE STRESS ON COOKED SHRIMP COLOR OF PACIFIC WHITE SHRIMP (Litopenaeus vannamei) |
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| รหัสดีโอไอ | |
| Title | EFFECT OF BACKGROUND COLOR AND NITRITE STRESS ON COOKED SHRIMP COLOR OF PACIFIC WHITE SHRIMP (Litopenaeus vannamei) |
| Creator | ORAPINT JINTASATAPORN |
| Contributor | POOMKAEW KRITCH, SRINOY CHUMKAM |
| Publisher | Faculty of Technology, Mahasarakham University |
| Publication Year | 2563 |
| Keyword | Cooked shrimp color, Background color, Nitrite stress |
| Abstract | The effect of background color and nitrite stress on cooked shrimp color of pacific white shrimp (litopenaeus vannamei) was conducted. Two factors of A: back ground color, black and white and B: no nitrite stress and with nitrite stress condition at 10 ppm were assigned in Factorial 2X3 in complete randomized designed (Factorial 2X3 in CRD) then 6 treatments and 3 replicates were studied. Shrimp with average weight of 7.43-8.21 gr/ind were exposure in treatment condition of no nitrite stress for 1 hr and with nitrite stress at 10 ppm for 1 hr and 24 hr then sampling for boiled and conducted color measurement by colorimeter and salmofan to compare the red intensity of cooked shrimp color. The results showed that the black background condition could promote the cooked shrimp color both in normal condition and under nitrite stress condition better than white background condition. The nitrite stress condition at 10 ppm could enhance the cooked shrimp color in short term periods of 1 hr. better than normal condition. For long term exposure to nitrite stress condition at 10 ppm for 24 hr., the stress condition reduced the redness of cooked shrimp color and reduced the carotenoid accumulation in shrimp. |
| Language | EN |
| URL Website | https://techno2.msu.ac.th/icofab/welcome/ |
| Website title | The 7th International Conference on Food Agriculture & Biotechnology(ICoFAB 2020) |
