The Effect of Storage Temperature on Microbial and Physicochemical Properties of Shrimp Powder that was Made Using foam Mat Drying

The foam mat drying is a process in which liquid food is converted into stable foam by combining gas into it, and then dried at a relatively low temperature. In current research, shrimp foam was prepared using 0.25% Cress seed gum and dilution with ratio of 1 shrimp to 4 water after 4 min whipping and then foam with 4mm thickness dried in a drier with 70°C. Shelf life of powders for 6 months and two storage temperatures (ambient and refrigerate) were measured. The experiments included density, water activity, water absorption, oil absorption, total volatile base nitrogen (TVB-N), thiobarbituric acid, peroxide and microbial count including coliform bacteria, mold and yeast, and total count. The count of mesophilic, psychrotroph, total coliforms, vibrios, mold and yeast was increasing during shelf-life time. On the other hand, fecal coliform and escherichia coli and Salmonella were not found in shrimp powder samples during shelf-life period. During the shelf-life period of water absorption, oil absorption, water activity, decreasing trend and TVB-N, thiobarbituric acid, peroxide and density were increasing. In refrigerated samples at the end of the 6-month period, there was a lower level of TVB-N, thiobarbituric acid, peroxide and water activity than those stored in the ambient temperature.