EFFECTS OF FROZEN STORAGE ON PHYSICAL, CHEMICAL AND SENSORY CHANGES OF CULTURED PACIFIC WHITE SHRIMP, LITOPENAEUS VANNAMEI

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

OUJIFARD A.; REZAEI M.; SEYFABADI S.J.; ABEDIAN KENARI A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Fisheries Year:2011 | Volume:63 | Issue:4 Page(s): 243-255

Download Full-Text

Persian Verion

View:

1,409

Download:

Cites:

Information Journal Paper

Title

EFFECTS OF FROZEN STORAGE ON PHYSICAL, CHEMICAL AND SENSORY CHANGES OF CULTURED PACIFIC WHITE SHRIMP, LITOPENAEUS VANNAMEI

Author(s)

OUJIFARD A. | REZAEI M. | SEYFABADI S.J. | ABEDIAN KENARI A. | Issue Writer Certificate

Keywords

LITOPENAEUS VANNAMEIQ3

FROZEN STORAGEQ2

SENSORY EVALUATIONQ2

QUALITYQ2

Abstract

The effects of frozen (-18°C) storage (120 days) on the shelf-life and QUALITY of frozen shrimp were investigated. The results indicated that FROZEN STORAGE did not have a significant effect on body composition (moisture, protein, fat and ash) and fatty acid profile although resulted in significantly different water holding capacity (WHC) and chemical parameters such as thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) along with pH (p≤0.05). The increase in duration caused a decrease in moisture (74.8-71.3%) and WHC (97.6-91.9%) while pH became alkali (6.90-7.46). In addition, TBA and TVB-N changed from 0.086 to 0.124 mg MDA/kg and 7.16 to 11.5 mg N/100g at the end of the experiment, respectively. Significant changes in textural properties and general appearance of the shrimp were observed but these products were safe and sensorially acceptable even after 120 days of storage at -18°C.

Cites

References

No record.

Cite

APA: Copy

OUJIFARD, A., REZAEI, M., SEYFABADI, S.J., & ABEDIAN KENARI, A.. (2011). EFFECTS OF FROZEN STORAGE ON PHYSICAL, CHEMICAL AND SENSORY CHANGES OF CULTURED PACIFIC WHITE SHRIMP, LITOPENAEUS VANNAMEI. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), 63(4), 243-255. SID. https://sid.ir/paper/161996/en

Vancouver: Copy

OUJIFARD A., REZAEI M., SEYFABADI S.J., ABEDIAN KENARI A.. EFFECTS OF FROZEN STORAGE ON PHYSICAL, CHEMICAL AND SENSORY CHANGES OF CULTURED PACIFIC WHITE SHRIMP, LITOPENAEUS VANNAMEI. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES)[Internet]. 2011;63(4):243-255. Available from: https://sid.ir/paper/161996/en

IEEE: Copy

A. OUJIFARD, M. REZAEI, S.J. SEYFABADI, and A. ABEDIAN KENARI, “EFFECTS OF FROZEN STORAGE ON PHYSICAL, CHEMICAL AND SENSORY CHANGES OF CULTURED PACIFIC WHITE SHRIMP, LITOPENAEUS VANNAMEI,” JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), vol. 63, no. 4, pp. 243–255, 2011, [Online]. Available: https://sid.ir/paper/161996/en

Related Journal Papers