Publication Date:
2021-05-19
Description:
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.
Description:
Published
Keywords:
M. nipponense small shrimp
;
Macrobrachium nipponense
;
Soup powder
;
Qualitative changes
;
Temperature
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp.39-48
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