[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: 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:   (721 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]   (101 Downloads)    
Type of Study: Applicable |
Received: 2018/04/17 | Accepted: 2018/12/23
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA code



XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

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

Persian site map - English site map - Created in 0.06 seconds with 31 queries by YEKTAWEB 3855