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

Table 3

Effect of blanching time on color.

Blanching time (min)
Control	61.23 ± 0.42d	3.89 ± 0.04a	7.19 ± 0.17d	0
2	63.38 ± 0.84c	2.57 ± 0.37e	7.24 ± 0.05d	2.53 ± 0.89
4	63.50 ± 0.70bc	3.33 ± 0.10d	7.44 ± 0.11c	2.37 ± 0.63
6	63.54 ± 1.02bc	3.48 ± 0.07ad	7.54 ± 0.09bc	2.38 ± 0.99
8	65.00 ± 1.16a	3.66 ± 0.05bc	7.64 ± 0.05a	3.81 ± 1.15