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Production a semi-ready-to-eat shrimp soup powder and assessment of the shelf life
Ghorban Zarehgashti , Yasaman Etemadian , Ali Reza Valipour , Masoumeh Rahnama , Fereshteh Khodabandeh , Afshin Fahim
Iranian Fisheries Science Research Institute
Abstract:   (55 Views)
Background  and  Objectives:
Macrobrachium nipponense is known as wetland crustaceans. It is rich in protein and unsaturated fatty acids. So the purpose of this study was to use it as a supplement to the preparation of a new soup.
Materials and Methods:
About 40 kg of M. nipponense were caught from Anzali lagoon. They were washed and dipped in NaCl solution (10% W/V) with a ratio of 1 to 2 at boiling temperature for 3 min. Then, they were cooled for 10 minutes and dried by a cabinet-type air dryer at 70C ‎for 6 hours. Dried meats of shrimp were crushed by a grinder. 4% of them were combined with other compounds of shrimp soup. Each 100 g of soup powders was packed in a metalized film under vacuum and kept at room temperature for 6 months.
The results proved that dried shrimp meats had useful compositions such as saturated fatty acid (ƩSFA; 33.36±2.5%), monounsaturated fatty acid (ƩMUFA; 21±1.6%) and polyunsaturated fatty acid (ƩPUFA; 38.92±2.1%). The protein content in dried shrimp meat was also high (72.74±1.99% of dry weight). Chemical parameters of samples such as TBA, PV, TVB-N and FFA were increased and the quality of the packaged soup color decreased with increasing storage time (p<0.05).  The sensory evaluation (color, odor, flavor/taste and texture) of samples showed that the first month were more acceptable than other months. Total amount of bacteria and fungi was also respectively 4.1 cfu/ g and 3.79 cfu/ g sample during 6 months storage.
Using 4% of dried shrimp meat as a supplement had a great taste in the soup. Also, a suitable packaging under vacuum and use of metalized polyethylene films improved the shelf-life ability of soup powder.

Keywords: M. nipponense, Semi-ready-to-eat, Shrimp soup, Shelf-life.
Type of Study: Research | Subject: General
Received: 2018/08/2 | Accepted: 2019/01/5
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Nutrition and Food Sciences Research
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