THE EFFECTS OF 4- HEXYLRESORCINOL AND CITRIC ACID MIX TREATMENT ON QUALITATIVE VARIATIONS OF WHITELEG SHRIMP (LITOPENAEUS VANNAMEI) DURING FREEZING PERIOD

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SEIFZADEH M.; KHANIPOUR A.A.

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Journal: Iranian Food Science and Technology Research Journal Year:2015 | Volume:11 | Issue:2 Page(s): 200-210

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Title

THE EFFECTS OF 4- HEXYLRESORCINOL AND CITRIC ACID MIX TREATMENT ON QUALITATIVE VARIATIONS OF WHITELEG SHRIMP (LITOPENAEUS VANNAMEI) DURING FREEZING PERIOD

Author(s)

SEIFZADEH M. | KHANIPOUR A.A. | Issue Writer Certificate

Keywords

WHITELEG SHRIMPQ2

BLACK SPOTQ2

ANTIOXIDANTQ1

4 - HEXYLRESORCINOLQ2

PROTEASEQ2

BEING KEPT IN FROZEN STORAGEQ2

Abstract

The effects of 4-hexylresorcinol for preventing BLACK SPOTs forming in WHITELEG SHRIMPs and checking chemical, bacterial and sensory qualities of cultured shrimps were evaluated. Two treatments containirg were inplemen ted immersed shrimp in a mixture of 4 - HEXYLRESORCINOL and citric acid (at a concentration of 0.15 % and 1%, respectively) for 10 minutes and without ANTIOXIDANT shrimp. Qualities of samples had been evaluated by bacterial, chemical and sensory tests at a temperature of -18oC in frozen storage for 6 months. NoPseudomonas, Vibrio parahaemolyticus, Escherichia coli and hydrogen disulfide-producing bacteria were observed in experimental samples. Unlike the control samples, Coliform bacteria were hot observed in experimental samples. Peroxide value, thiobarbituric acid, free fatty acids, TVB-N and trimethylamine factors showed significant differences compared to control samples. TVB-N, trimethylamine, peroxide value, moisture, content total bacterial counts and Staphylococcus bacterial counts factors of experimental and control samples showed significant difference during the storage period (P<0.05). PH and moisture factors of experimental samples showed no significant difference compared to control samples (P>0.05), unlike total bacterial counts, s taphylococcus bacterial counts, C oliform bacterial counts, free fatty acids, peroxide value, thiobarbituric acid, TVB-N and trimethylamine factors. Sensory factors including color (melanosis) of experimental shrimp had better qualities than control samples. Sensory quality, melanosis and shelf life of experimental samples showed significant difference compared to control samples (P<0.05). BLACK SPOT washot formed in the experimental treatments till the end of the storage period but melanosis was formed in the control samples in less than a month BEING KEPT IN FROZEN STORAGE.

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APA: Copy

SEIFZADEH, M., & KHANIPOUR, A.A.. (2015). THE EFFECTS OF 4- HEXYLRESORCINOL AND CITRIC ACID MIX TREATMENT ON QUALITATIVE VARIATIONS OF WHITELEG SHRIMP (LITOPENAEUS VANNAMEI) DURING FREEZING PERIOD. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(2), 200-210. SID. https://sid.ir/paper/143726/en

Vancouver: Copy

SEIFZADEH M., KHANIPOUR A.A.. THE EFFECTS OF 4- HEXYLRESORCINOL AND CITRIC ACID MIX TREATMENT ON QUALITATIVE VARIATIONS OF WHITELEG SHRIMP (LITOPENAEUS VANNAMEI) DURING FREEZING PERIOD. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(2):200-210. Available from: https://sid.ir/paper/143726/en

IEEE: Copy

M. SEIFZADEH, and A.A. KHANIPOUR, “THE EFFECTS OF 4- HEXYLRESORCINOL AND CITRIC ACID MIX TREATMENT ON QUALITATIVE VARIATIONS OF WHITELEG SHRIMP (LITOPENAEUS VANNAMEI) DURING FREEZING PERIOD,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 2, pp. 200–210, 2015, [Online]. Available: https://sid.ir/paper/143726/en

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