Estimation of shelf-life and quality of shrimp-rich (Macrobrachium nipponense ) soup powder with new formulation during 6 months of storage at room temperature

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ZAREH GASHTI GH.; ETEMADIAN Y.; KHANIPOUR A.A.; BOURANI M.S.; RAHNAMA M.; Ghandi A.D.; KHODABANDEH F.; NOGHANI F.; FAHIM A.; AHMADI M.

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Journal: Iranian Scientific Fisheries Journal Year:2018 | Volume:27 | Issue:5 Page(s): 39-48

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Title

Estimation of shelf-life and quality of shrimp-rich (Macrobrachium nipponense ) soup powder with new formulation during 6 months of storage at room temperature

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Keywords

Soup powderQ1

Qualitative changesQ2

M.nipponense small shrimpQ1

Abstract

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.

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APA: Copy

ZAREH GASHTI, GH., ETEMADIAN, Y., KHANIPOUR, A.A., BOURANI, M.S., RAHNAMA, M., Ghandi, A.D., KHODABANDEH, F., NOGHANI, F., FAHIM, A., & AHMADI, M.. (2018). Estimation of shelf-life and quality of shrimp-rich (Macrobrachium nipponense ) soup powder with new formulation during 6 months of storage at room temperature. IRANIAN SCIENTIFIC FISHERIES JOURNAL, 27(5 ), 39-48. SID. https://sid.ir/paper/4370/en

Vancouver: Copy

ZAREH GASHTI GH., ETEMADIAN Y., KHANIPOUR A.A., BOURANI M.S., RAHNAMA M., Ghandi A.D., KHODABANDEH F., NOGHANI F., FAHIM A., AHMADI M.. Estimation of shelf-life and quality of shrimp-rich (Macrobrachium nipponense ) soup powder with new formulation during 6 months of storage at room temperature. IRANIAN SCIENTIFIC FISHERIES JOURNAL[Internet]. 2018;27(5 ):39-48. Available from: https://sid.ir/paper/4370/en

IEEE: Copy

GH. ZAREH GASHTI, Y. ETEMADIAN, A.A. KHANIPOUR, M.S. BOURANI, M. RAHNAMA, A.D. Ghandi, F. KHODABANDEH, F. NOGHANI, A. FAHIM, and M. AHMADI, “Estimation of shelf-life and quality of shrimp-rich (Macrobrachium nipponense ) soup powder with new formulation during 6 months of storage at room temperature,” IRANIAN SCIENTIFIC FISHERIES JOURNAL, vol. 27, no. 5 , pp. 39–48, 2018, [Online]. Available: https://sid.ir/paper/4370/en

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