EFFECT OF DELAYED ICING ON THE SENSORY CHANGES AND MUSCLE MICROSTRUCTURE OF BANANA SHRIMP (PENAEUS MERGUIENSIS) DURING ICE STORAGE

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NADERI M.; SHARIFIAN S.; AFTABSAVAR Y.; MALAKOUTI M.; KAMALI E.; ZARE P.

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Journal: NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES) Year:2012 | Volume:6 | Issue:3 (23) Page(s): 23-34

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Title

EFFECT OF DELAYED ICING ON THE SENSORY CHANGES AND MUSCLE MICROSTRUCTURE OF BANANA SHRIMP (PENAEUS MERGUIENSIS) DURING ICE STORAGE

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Keywords

QUALITY ASSESSMENTQ3

DELAYED ICINGQ2

MUSCLE MICROSTRUCTUREQ2

BANANA SHRIMP (PANAEUS MERGUIENSIS)Q2

ICINGQ2

Abstract

The present study evaluated the effects of ice delaying on the quality of banana shrimp (Panaeus merguiensis). Two groups of shrimp selected for this purpose. First group (A) immediately iced and second group (B) iced after two hours of catching. Sensorial and microstructure changes of shrimps were measured during a period of 20 days. Sensory, chemical, and microbial indexes are usually used for QUALITY ASSESSMENT during storage period. The study of changes in fish and shrimp microstructures is one of the important and new indexes for deterioration assessment. Increasing of extra-cellular space and fiber shrinking was observed as time of storage increased. After 8 days of storage, it was very difficult to recognize the muscle fibres in the delayed iced samples, while disintegration of myofibrils in the immediately samples observed after 12 days of storage. Results also showed that 2hrs delay in ICING shorts shelf life of shrimp up to 4 days as compared with immediately ICING samples. Moisture content, protein, fat and ash of group A were 74.76, 21.35, 1.45 and 1.66, respectively, in the first day, and reached to 81.33, 15.6 1.33 and 0.81 after twenty days, while these amount in group B were 74.94, 21.72, 1.36 and 1.91 respectively, at the first day, and reached to 81.62, 15.26, 1.09 and 0.82 at the end day of storage. However, it was observed significant difference between moisture content, protein and ash in the first and last storage day in two groups (P<0.05) but there was not significant difference between fat content (P>0.05). From the results, it can be suggested that ICING/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank"> DELAYED ICING decreases shrimp quality up to 4 days.

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APA: Copy

NADERI, M., SHARIFIAN, S., AFTABSAVAR, Y., MALAKOUTI, M., KAMALI, E., & ZARE, P.. (2012). EFFECT OF DELAYED ICING ON THE SENSORY CHANGES AND MUSCLE MICROSTRUCTURE OF BANANA SHRIMP (PENAEUS MERGUIENSIS) DURING ICE STORAGE. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), 6(3 (23)), 23-34. SID. https://sid.ir/paper/161588/en

Vancouver: Copy

NADERI M., SHARIFIAN S., AFTABSAVAR Y., MALAKOUTI M., KAMALI E., ZARE P.. EFFECT OF DELAYED ICING ON THE SENSORY CHANGES AND MUSCLE MICROSTRUCTURE OF BANANA SHRIMP (PENAEUS MERGUIENSIS) DURING ICE STORAGE. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)[Internet]. 2012;6(3 (23)):23-34. Available from: https://sid.ir/paper/161588/en

IEEE: Copy

M. NADERI, S. SHARIFIAN, Y. AFTABSAVAR, M. MALAKOUTI, E. KAMALI, and P. ZARE, “EFFECT OF DELAYED ICING ON THE SENSORY CHANGES AND MUSCLE MICROSTRUCTURE OF BANANA SHRIMP (PENAEUS MERGUIENSIS) DURING ICE STORAGE,” NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), vol. 6, no. 3 (23), pp. 23–34, 2012, [Online]. Available: https://sid.ir/paper/161588/en

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