Volume 10 • Issue 1 • 1000772 J Food Process Technol, an open access journal ISSN: 2157-7110 Open Access Research Article Journal of Food Processing & Technology J o u r n a l o f F o o d P r o c es s i n g & T e c h n o l o g y ISSN: 2157-7110 Ajifolokun et al., J Food Process Technol 2019, 10:1 DOI: 10.4172/2157-7110.1000772 *Corresponding author: Oluyinka Mary Ajifolokun, Department of Biochemistry and Microbiology, University of Zululand, South Africa, E-mail: maryoluyinka2@gmail.com Received October 23, 2018; Accepted December 06, 2018; Published December 11, 2018 Citation: Ajifolokun OM, Basson AK, Osunsanmi FO, Zharare GE (2018) Effects of Drying Methods on Quality Attributes of Shrimps. J Food Process Technol 10: 772. doi: 10.4172/2157-7110.1000772 Copyright: © 2018 Ajifolokun OM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Shrimps are fresh and saltwater animal on aquatic habitat. They are known today as one of the fastest growing food commodities in international trade, maybe as a result of their perceived health benefts, culinary attributes and importantly, being a source of protein. The effects of two major drying methods; sun-drying and oven-drying at 50 ° C, 60 ° C or 70 ° C were investigated on the nutritional, microbiological and sensory properties of shrimp powder. From the result of the study, it was observed that the sun-dried shrimp powder had higher moisture content than the oven-dried shrimp powder. There were slight variations in the proximate compositions of the shrimp powder. The total yeast count was higher in the sun-dried shrimp powder (38 × 10 -5 cfu/g) and the lowest yeast count was observed in oven-dried shrimp powder at 70 ° C (19 × 10 -5 cfu/g). Also, the oven-dried shrimp powder at 70 ° C had the lowest total viable count (TVC) of 12 × 10 -5 cfu/g while higher TVC was observed in the sun-dried shrimp powder (36 × 10 -5 cfu/g). Neither mold nor coliform growth was observed on both sun-dried and oven-dried shrimp powder. The result of the sensory evaluation revealed the signifcant effects of drying methods on the sensory parameters of shrimps. There were signifcant differences in consumer preferences for aroma, appearance, color, taste and overall acceptability. The oven-dried shrimp powder at 70 ° C was preferred in all parameters evaluated than the sun-dried powder. Effects of Drying Methods on Quality Attributes of Shrimps Ajifolokun OM 1* , Basson AK 1 , Osunsanmi FO 2 and Zharare GE 2 1 Department of Biochemistry and Microbiology, University of Zululand, South Africa 2 Department of Agricultural Science, University of Zululand, South Africa Keywords: Shrimps; Saltwater; Food; Sun-dried Practical Applications Drying of a food material causes reduction of moisture content from its water activity to a level which impacts some technological advantages such as; prolonged shelf life, ease of transportation and handling, impartment of desirable characteristics such as odor, color, favor, and taste. Various drying methods are used to preserve shrimp, which is aimed at preventing deterioration and spoilage before consumption. However, some of these drying methods have negative efects on the quality attributes of shrimps, which could reduce its nutritional composition, consumer acceptability and caused a human hazard. Terefore, this study investigated the best method for frying shrimp that will not afect the nutritional, microbiological and sensory characteristics of shrimps. Introduction Shrimps belong to the kingdom of Animatia, (phylum): Arthropoda, (class): Crustacean, (order); Decapoda, (general): Penacus, species: Penaeus kerathunes (zebra shrimp), Penacin notails (pink shrimps), Oarapenaeosspsis atlantic (brown shrimp), Aristeus variden, Plesiopenaeus edwardslanus and Parapenaues longwstir [1,2]. Shrimps are characterized by the semi-transparent body which is laterally compressed. Tey have two pairs of pre-oval appendages; which are anti-uniform but sensory in functions, also a rostrum on which there are teeth both on the ventral and dorsal surfaces [2]. Seafood, which includes shrimps, are dietary staple foods in many countries and there is currently an increase in demand for seafood’s as they are a very good source of polyunsaturated fatty acids called omega and fatty acids [3]. Shrimps with their natural perceived health ftness and culinary attributes are increasingly the protein choice of people globally. Tey contain about 18%-20% protein, 75%-80% water, low fat (4.5%), amino acids and minerals such as selenium, copper, zinc, and calcium in right proportion [3,4]. Shrimps also contain polyunsaturated fatty acids necessary to improve human health and are also rich in astaxanthin and vitamin B 12 with antioxidant properties [2]. Te agents of spoilage in shrimps are bacteria and autolytic enzymes, which operate under constraining optimum conditions. Bacteria require water and are sensitive to heat, salt concentrations, and pH while enzymes activities are sensitive to temperature changes but can be inactivated by chemical irradiation [5]. Shrimps deteriorate rapidly when captured because of their high moisture and protein content unless they are preserved by cold storage condition [6]. Drying has been used to preserve food all over the world since prehistoric times when people learned that sun-dried foods remain wholesome for a longer time [7]. Drying of foods including shrimps reduces the moisture content of foods to a safe level, which impacts some technological advantages, such as increased shelf life, ease of handling and transportation, impartment of desirable characteristics such as odor, favor, color, and taste [8]. As water is essential for the activities of all lung organisms, its removal will also slow down and stop microbial or autolytic activities. Tis is because microorganisms need water for growth and food enzymes cannot thrive without a watery environment, therefore drying can be efectively used as a method of preserving shrimps. Completely dried-shrimp or powdered-shrimps have been widely accepted, as they can be used as spices in soups or foods for favor and protein source [9]. Diferent drying methods have been used to process and preserve shrimps such as; freeze-drying [10], super-heated air drying [11], heat pump drying [12], solar drying [7], jet- emitted bed drying and hot air drying [13]. Solar drier and hot air have been the most common and cheapest processing methods of preserving shrimps because they require less sophisticated eforts and inputs [14]. However, drying usually afect