Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes)

Table 1

Effect of salt concentration on color.

Salt concentration (%)				TCD
Control	61.56 ± 0.48d	3.92 ± 0.03a	7.08 ± 0.06e	0
0.5	70.74 ± 0.46a	3.15 ± 0.07b	7.91 ± 0.03c	9.25 ± 0.46a
1	67.97 ± 0.74b	3.73 ± 0.18a	7.97 ± 0.12bc	6.48 ± 0.72b
1.5	66.84 ± 0.07c	3.11 ± 0.12b	7.32 ± 0.04d	5.35 ± 0.07c
2	68.43 ± 0.31b	2.96 ± 0.13b	8.10 ± 0.18a	7.01 ± 0.26b