Canning of non exportable shrimps

The shrimp can with three compounds of salted water, oil, and sauce, in view of the organoleptic characteristics were compared to each other. Also the effects of processing methods including freezing, drying and canning were evaluated according to some qualitative parameters to raw shrimp (blank). The result showed that considering the organoleptic characteristics, the shrimp can with the compound of oil was better than the two others. On the other hand, the pH of the shrimp can, containing oil was 7.44 ± 0.01, freeze shrimp 7 ± 83-0.04 and dried shrimp 7.46 ± 0.01, that according to the T test, comparing to the blank these differences were statistically meaningful (P