Preliminary Study on the Production Process of Smoked Shrimp Sausage

Date Received: 02-06-2025

Date Accepted: 09-09-2025

Date Published: 31-10-2025

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2025.23.10.03

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Issue: Vol. 23 No. 10 (2025): Tạp chí Khoa học Nông nghiệp Việt Nam

Section:

CHĂN NUÔI – THÚ Y – THỦY SẢN

How to Cite:

Bao, N., Tuyet, N., & Vinh, P. (2025). Preliminary Study on the Production Process of Smoked Shrimp Sausage. Vietnam Journal of Agricultural Sciences, 23(10), 1301–1310. https://doi.org/10.31817/tckhnnvn.2025.23.10.03

Preliminary Study on the Production Process of Smoked Shrimp Sausage

Nguyen Bao (*) , Nguyen Thi Minh Tuyet 1 , Phan Thi Khanh Vinh

  • Tác giả liên hệ: [email protected]
  • 1 Khoa Công nghệ thực phẩm, Trường Đại học Nha Trang

    • Keywords

    Shrimp sausage, smoking, production process, shear force, sensory quality

    Abstract


    This study investigated the production process of smoked shrimp sausage from whiteleg shrimp, a plentiful resource in Vietnam. The objective was to identify factors affecting product quality, including raw material ratios, additive content, grinding time, and smoking duration. Experiments were conducted in laboratory conditions using sensory evaluation and shear force measurement. The results suggested production process with a raw material ratio of pork meat/peeled shrimp/pork fat at 25/60/15, adding 5% modified starch, 2% egg white powder, and 0.4% sodium tripolyphosphate. Grinding for 5 minutes and smoking with lemon wood chips at 90-100°C for 120 minutes yielded the best shear force and sensory scores. The final product achieved a sensory score of 18.4/20 with a shear force of 11.5 ± 0.2 N, rated good according to TCVN 3215-79. This research contributes to enhancing shrimp value for convenient food production.

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