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Prabhu, N.M, Rajasekar, P, Nisha, R.G, Yasminebegam, A.A, Kannapiran, E, Manikandan, R. (1394). Effect of turmeric on shrimp (Penaeus semisulcatus) shelf life extension in chilled storage conditions. سامانه مدیریت نشریات علمی, 15(1), 39-52. doi: 10.22092/ijfs.2018.114511
N.M Prabhu; P Rajasekar; R.G Nisha; A.A Yasminebegam; E Kannapiran; R Manikandan. "Effect of turmeric on shrimp (Penaeus semisulcatus) shelf life extension in chilled storage conditions". سامانه مدیریت نشریات علمی, 15, 1, 1394, 39-52. doi: 10.22092/ijfs.2018.114511
Prabhu, N.M, Rajasekar, P, Nisha, R.G, Yasminebegam, A.A, Kannapiran, E, Manikandan, R. (1394). 'Effect of turmeric on shrimp (Penaeus semisulcatus) shelf life extension in chilled storage conditions', سامانه مدیریت نشریات علمی, 15(1), pp. 39-52. doi: 10.22092/ijfs.2018.114511
Prabhu, N.M, Rajasekar, P, Nisha, R.G, Yasminebegam, A.A, Kannapiran, E, Manikandan, R. Effect of turmeric on shrimp (Penaeus semisulcatus) shelf life extension in chilled storage conditions. سامانه مدیریت نشریات علمی, 1394; 15(1): 39-52. doi: 10.22092/ijfs.2018.114511

Effect of turmeric on shrimp (Penaeus semisulcatus) shelf life extension in chilled storage conditions

Iranian Journal of Fisheries Sciences
مقاله 4، دوره 15، شماره 1، فروردین 2016، صفحه 39-52    اصل مقاله (570.47 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114511
نویسندگان
N.M Prabhu* ؛ P Rajasekar؛ R.G Nisha؛ A.A Yasminebegam؛ E Kannapiran؛ R Manikandan
چکیده
The present investigation aimed to evaluate the effect of turmeric on shelf life extension of shrimp Penaeus semisulcatus under chilled storage conditions by sensory (organoleptic parameters), pH, proximate and bacterial analysis. The experimental setup was grouped into six, head on (group I), head on coated with turmeric (group II), headless (group III), headless coated with turmeric (group IV), peeled (group V) and peeled and coated with turmeric (group VI) groups. Peeled shrimps coated with turmeric group retained their quality and their shelf life was extended up to 8 days of storage in ice (1:1). Significant differences (p < /em><0.05) were found in the overall acceptability among the experimental groups of fresh and cooked shrimp. The level of pH, protein and carbohydrate varied (p < /em><0.05) among the experimental groups. However no significant difference was found in the lipid and bacterial level in peeled shrimp coated with turmeric on the 8th day compared to other groups including the control. The sensory analysis, pH, protein, carbohydrate, lipid and bacteriological results of the present study proved that the application of turmeric in peeled shrimp stored in ice (1:1 ratio) extended its shelf-life up to 8 days..
کلیدواژه‌ها
Shrimp؛ Shelf life؛ Turmeric؛ Chilled storage؛ Sensory analysis؛ Sea food
آمار
تعداد مشاهده مقاله: 128
تعداد دریافت فایل اصل مقاله: 183


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