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

Table 2

Effect of blanching temperature on color.

Blanching temperature (°C)				TCD
Control	62.24 ± 0.74c	3.82 ± 0.08a	7.16 ± 0.18d	0
60	67.27 ± 0.86a	3.16 ± 0.26d	7.46 ± 0.08b	5.09 ± 0.81a
70	67.78 ± 0.44a	3.43 ± 0.24ad	7.65 ± 0.16bc	6.00 ± 5.58a
80	68.52 ± 0.4a	3.73 ± 0.10bc	7.82 ± 0.05a	6.32 ± 0.46a
90	65.00 ± 1.16b	3.66 ± 0.05bc	7.64 ± 0.05bc	2.81 ± 1.14b