Effects of Processing Methods on the Content of Sulfur Dioxide in Shrimp and Its Products

Abstract:

Excessive sulfur dioxide (as residual SO2) residue is currently one of the main factors affecting the quality and safety of shrimp and its products. In the study, the effects of processing methods such as boiling, steaming, microwave oven baking, frying and air drying on SO2 residue in sea shrimp were studied. The findings were described as follows. Using appropriate cooking methods, such as boiling, steaming, microwave oven baking and frying could remove SO2 residue to certain extents. Different kinds of cooking mode had different eliminating effects on SO2 residue in shrimp, and the order of eliminating effect was that boiling > steaming > microwave oven baking > frying. The SO2 residue in shrimp meat increased first and then decreased in the process of air drying, with the higher temperature, there was better eliminating effect. Under the conditions of air drying at 20℃, 40℃, 60℃ and 80℃, the residual rate of SO2 in dried peeled meat were 132.00%, 146.70%, 78.25% and 48.90% respectively, when the moisture content was in accordance with the standard of dried peeled shrimp. The air drying methods at normal temperature in most dried peeled shrimp production went against the elimination of SO2. Shell peeling treatment could effectively reduce SO2 residue in shrimp during the production of dried peeled shrimp and roasted shrimp. The results will provide scientific basis for the control of SO2 residue in the shrimp, and help the consumers and producers of shrimp industry reduce the risk of SO2 residue by proper processing methods.