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Daneshi, M.H., Motallebi Moghanjoughi, A.A., Golestan, L.. (1401). Quality changes of Fenneropenaeus indicus shrimp treated with Arthrospira platensis extract over five-months storage. سامانه مدیریت نشریات علمی, 22(2), 252-260. doi: 10.22092/ijfs.2023.128903
M.H. Daneshi; A.A. Motallebi Moghanjoughi; L. Golestan. "Quality changes of Fenneropenaeus indicus shrimp treated with Arthrospira platensis extract over five-months storage". سامانه مدیریت نشریات علمی, 22, 2, 1401, 252-260. doi: 10.22092/ijfs.2023.128903
Daneshi, M.H., Motallebi Moghanjoughi, A.A., Golestan, L.. (1401). 'Quality changes of Fenneropenaeus indicus shrimp treated with Arthrospira platensis extract over five-months storage', سامانه مدیریت نشریات علمی, 22(2), pp. 252-260. doi: 10.22092/ijfs.2023.128903
Daneshi, M.H., Motallebi Moghanjoughi, A.A., Golestan, L.. Quality changes of Fenneropenaeus indicus shrimp treated with Arthrospira platensis extract over five-months storage. سامانه مدیریت نشریات علمی, 1401; 22(2): 252-260. doi: 10.22092/ijfs.2023.128903

Quality changes of Fenneropenaeus indicus shrimp treated with Arthrospira platensis extract over five-months storage

Iranian Journal of Fisheries Sciences
دوره 22، شماره 2، خرداد 2023، صفحه 252-260    اصل مقاله (375.2 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2023.128903
نویسندگان
M.H. Daneshi1؛ A.A. Motallebi Moghanjoughi* 1؛ L. Golestan2
1Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
2Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
چکیده
In this study, the effect of glazing with Arthrospira (Spirulina) platensis extract (SPE) were evaluated on the quality characteristics of Fenneropenaeus (Penaeus) indicus at frozen temperature. Three different concentrations of SPE (0.3, 1.0, and 1.3%) were used and compared with water glazing (WG) and unglazing conditions (UG). Shrimp quality was measured by pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), textural properties (hardness and cohesiveness), and sensory characteristics for five months of frozen storage. Results illustrated that the glazing treatment reduced the quality loss of shrimp in the course of frozen storage, compared to the unglazed control sample. Variation range of pH, PV, TVB-N, and TBA after 150 days increased to 7.68–7.79, 2.70–2.74 meq per kg O2 lipid, 28.12–30.08 mg/100g, 2.53–2.88 mg per kg MDA, respectively. The values of cohesiveness, hardness and sensory of all groups decreased after 150 days. As regards the glazed samples, those treated with SPE showed lower TVB-N, PV, TBA, and higher textural and sensory properties. However, further research is necessary to optimize the use of SPE in the glazing system.
کلیدواژه‌ها
Shrimp؛ Glazing؛ Textural؛ Frozen storage؛ TVB-N؛ PV؛ TBA
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تعداد مشاهده مقاله: 319
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