The effect of drying process using solar and own methods on changes in fatty acid and texture properties of shrimp (Metapenaeus affinis)

In this study, the textual properties and changes in the composition of fatty acid of Metapenaeus affinis muscle were evaluated under the influence of light and moisture drying methods. For this purpose, shrimp samples were cooked after washing and rinsing at 31 ° C with 5-10% salt solution for 30 minutes and then by sunlight (29 ° C for 2 days) and oven (61 ° C for 24 hours) and stored in a polyethylene package at room temperature (average 27 ° C) for six months. The total amount of saturated fatty acids of shrimp muscle dried by sunlight and oven method showed a constant and incremental trend during the maintenance period. The total amount of unsaturated fatty acids of crude shrimp muscle was not significantly different from that of dried shrimp in both methods. Dry shrimps did not show any significant difference at zero time with both methods. The total amount of fatty acids with a double bond of shrimp muscle dried by sunlight and oven method during the maintenance period showed an incremental and constant trend, respectively. Total fatty acids with multiple dendrites' of shrimp muscle showed a significant decrease compared to dried shrimp in both methods. However, dried shrimp did not show any significant difference in both methods at zero time. The total amount of unsaturated fatty acids of muscle shrimp dried with sunlight showed a decreasing trend during the maintenance period. In the case of omega-3 fatty acids, the fresh samples showed a higher value compared to the dry specimen of zero and dry specimens in the sun and dried specimens in the oven in the 6th month. In general, the present research proposes both methods to maintain the composition of beneficial fatty acids and muscle tissue properties of shrimp.