Integral exploitation of the culture shrimp of the Bay of Jiquilisco, department of Usulután, for its industrial development under norms of quality and safety

Abstract

The objective of the investigation was to evaluate the production and the physical chemistry and microbiological characterization of three kinds of industrialized flour from sub-products of shrimp (Litopeneaus vannamei) from Jiquilisco Bay. Also, food products were developed made from these flours. Furthermore, microbiological analysis of natural abdominal muscle, exoskeleton and hepatopancreas as well as self-rising flour. There are three types of flour developed from the cephalothorax and abdominal muscle in the same way seven food products whose principal ingredients are the muscle flours, tail and shrimp head to evaluate the safety of the produced flour and have standards to know the efficiency of blanching process using as microbial reducer.

Producción Agropecuaria y Desarrollo Sostenible, Vol. 6, 2017: 73-85