STUDY OF EFFECT OF GRAPE SEED EXTRACT HERBAL ANTIOXIDANT ON CHEMICAL AND SENSORY QUALITY AND BLACKSPOT OF CULTURED SHRIMP (LITOPENAEUS VANNAMEI) IN FREEZING

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SEIFZADEH M.; KHANIPOUR A.A.; JALILI H.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:10 | Issue:40 Page(s): 69-79

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Title

STUDY OF EFFECT OF GRAPE SEED EXTRACT HERBAL ANTIOXIDANT ON CHEMICAL AND SENSORY QUALITY AND BLACKSPOT OF CULTURED SHRIMP (LITOPENAEUS VANNAMEI) IN FREEZING

Author(s)

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

Keywords

WHITE SHRIMPQ2

POLYPHENOL OXIDASEQ1

ANTIOXIDANTQ1

GRAPE SEED EXTRACTQ3

Abstract

This project was carried out in order to Study of possibity of uses from GRAPE SEED EXTRACT for prevention of melanosis in cultured shrimp and its instead to synthethic matterial. Treatments including of GRAPE SEED EXTRACT processed with 10g/l concentration and control samples. The samples were kept at -18oC. Chemical and sensory examinations were carried out for a period of six months. No statistically significant difference was observed in peroxide value and free faty acids in test samples compared with the control samples during storage period (P>0.05). No statistically significant difference was observed in thiobarbotouric acid and pH in test and control samples during storage period (P>0.05). TVN (Total Volatile Nitrogen) and trimetylamin factors were decreased in test samples compared with control samples. Statistically significant difference was observed in TVN, moisture and trimetylamin in test and control samples during storage period (P<0.05). No statistically significant difference was observed in colour and melanosis in test samples compared with control samples during storage period (P>0.05). No statistically significant difference was observed in Humidity, protein, lipid and ash in test samples compared with the control samples (P>0.05).Test samples had better quality compared with the control samples. The covered samples had a favorable quality until the end of storage period. But, the control samples had a favorable quality for a period of 20 days.

Cites

برآورد میزان شمارش کلی میکروبی میگوی پرورشی (گونه وانامی) به کمک پردازش تصویر

References

INHIBITION EFFECTS OF GRAPE SEED EXTRACTS ON MELANOSIS FORMATION IN SHRIMP (PARAPENAEUS LONGIROSTRIS)

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APA: Copy

SEIFZADEH, M., KHANIPOUR, A.A., & JALILI, H.. (2013). STUDY OF EFFECT OF GRAPE SEED EXTRACT HERBAL ANTIOXIDANT ON CHEMICAL AND SENSORY QUALITY AND BLACKSPOT OF CULTURED SHRIMP (LITOPENAEUS VANNAMEI) IN FREEZING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(40), 69-79. SID. https://sid.ir/paper/71718/en

Vancouver: Copy

SEIFZADEH M., KHANIPOUR A.A., JALILI H.. STUDY OF EFFECT OF GRAPE SEED EXTRACT HERBAL ANTIOXIDANT ON CHEMICAL AND SENSORY QUALITY AND BLACKSPOT OF CULTURED SHRIMP (LITOPENAEUS VANNAMEI) IN FREEZING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;10(40):69-79. Available from: https://sid.ir/paper/71718/en

IEEE: Copy

M. SEIFZADEH, A.A. KHANIPOUR, and H. JALILI, “STUDY OF EFFECT OF GRAPE SEED EXTRACT HERBAL ANTIOXIDANT ON CHEMICAL AND SENSORY QUALITY AND BLACKSPOT OF CULTURED SHRIMP (LITOPENAEUS VANNAMEI) IN FREEZING,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 40, pp. 69–79, 2013, [Online]. Available: https://sid.ir/paper/71718/en

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