Sunisa Siripongvutikorn, Naiyana Pengseng, Sujira Ayusuk, and Worapong Usawakesmanee

pp. 35 - 40

Abstract

Green-curry paste with additional amount of garlic was developed and its consumer acceptability was investigated. Quality changes in the marinated white shrimp stored at 4±2ºC for 15 d was monitored. Total viable count in the marinated shrimp was 10⁶cfu/g while that of un-marinated shrimp (control) was 10⁷cfu/g at the end of the storage. Total volatile basic
nitrogen (TVB-N) of the marinated shrimp and the control increased from 7.39 and 7.69 mgN/100 g sample to 48.95 and 125.15 mg/100 g sample, respectively, at the end of the storage. Trimethylamine nitrogen (TMA-N) of the marinated shrimp increased from 1.01 mgN/100 g sample to 12.88 mgN/100 g sample, while that of the control increased from 3.08 mgN/100 g sample to 35.76 mgN/100 g sample on day 15. Consumer acceptability of the marinated shrimp decreased as storage time increased but the score was still higher than borderline (>5) at the end of the storage.