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:: Volume 27, Issue 5 (1-2019) ::
isfj 2019, 27(5): 39-48 Back to browse issues page
Estimation of shelf-life and quality of shrimp-rich (Macrobrachium nipponense‎) soup powder with new formulation during 6 months of storage at room temperature
Gh. Zarehgashti , Y. Etemadian, A.A. Khanipour, M. Sayyad Bourani, Zh. Khoshkhoo, M. Rahnama Sangachini, A. Dadai Ghandi, F. Khodabandeh, F. Noghani, A. Fahim, M. Ahmadi
Inland Waters Aquaculture Research Center, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran.
Abstract:   (1214 Views)

In this research, Macrobrachium nipponense small and non-native shrimp of the Anzali Lagoon, after catching and washing, were immersed in 10% salt solution at a ratio of 1 to 2 at 80 °C for 3 minutes. Then, drained samples were dried at 70 °C for 7 hours in a vacuum oven dryer. 4% of dry meats were used to enrich the soup powder with a new formulation. Prepared soup powders were packed in a vacuum metallic polyethylene films and stored for 6 months at room temperature. The nutritional value of shrimp-rich soup powder showed that this product contains protein (10%) and high unsaturated fatty acids. During the storage period, based on chemical experiments, the moisture content of soup powder (8.55-9%) was less than 10% and in terms of fat oxidation, proxide values (0.11-2.54 meq oxygen/1000g oil) and thiobarbituric acid (0.34-0.76 mg malonaldehyde/1000 g sample), samples were under favorable conditions up to six months. In The microbial evaluation, the fourth month was the end of the shelf-life of shrimp-rich soup powder; because in this month the total number of bacteria in the soup was counted for 4 CFU/ g of sample and the number of mold and yeast increased to 3 CFU/g of sample. Also, the results of sensory evaluation showed that the overall acceptance of soup powder decreased from 4 to 2.5 scores with increasing time. This score reduction in soup powder was consistent with the results of microbial evaluation in this study. As a general result, soup powder enriched with 4% M. nipponense dried shrimp meats under vacuum, due to its unique flavor, can be produced and used as a functional food in the industry by people all over the country.
 

Keywords: Soup powder, Qualitative changes, M. nipponense small shrimp.
Full-Text [PDF 1070 kb]   (134 Downloads)    
Type of Study: Applicable |
Received: 2018/04/17 | Accepted: 2018/12/23
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Zarehgashti G, Etemadian Y, Khanipour A, Sayyad Bourani M, Khoshkhoo Z, Rahnama Sangachini M, et al . Estimation of shelf-life and quality of shrimp-rich (Macrobrachium nipponense‎) soup powder with new formulation during 6 months of storage at room temperature. isfj. 2019; 27 (5) :39-48
URL: http://isfj.ir/article-1-2033-en.html


Volume 27, Issue 5 (1-2019) Back to browse issues page

با کسب مجوز از دفتر کمیسیون بررسی نشریات علمی وزارت علوم، تحقیات و فنآوری مجله علمی شیلات بصورت آنلاین می باشد و تعداد محدودی هم به چاپ می رساند. شماره شاپای جدید آن ISSN:2322-5998 است

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