Moeini, S., Taheri, S., Kochakian, A., Estaki, A. (2008). The canning of small cultured shrimp (Penaeus indicus) in oil, tomato sauce and brine. , 17(2), 123-132. doi: 10.22092/isfj.2008.115326
S. Moeini; Sh. Taheri; A. Kochakian; A. Estaki. "The canning of small cultured shrimp (Penaeus indicus) in oil, tomato sauce and brine". , 17, 2, 2008, 123-132. doi: 10.22092/isfj.2008.115326
Moeini, S., Taheri, S., Kochakian, A., Estaki, A. (2008). 'The canning of small cultured shrimp (Penaeus indicus) in oil, tomato sauce and brine', , 17(2), pp. 123-132. doi: 10.22092/isfj.2008.115326
Moeini, S., Taheri, S., Kochakian, A., Estaki, A. The canning of small cultured shrimp (Penaeus indicus) in oil, tomato sauce and brine. , 2008; 17(2): 123-132. doi: 10.22092/isfj.2008.115326

The canning of small cultured shrimp (Penaeus indicus) in oil, tomato sauce and brine

مجله علمی شیلات ایران
Article 13, Volume 17, Issue 2, January 2008, Pages 123-132    PDF (422.62 K)
Document Type: Research Paper
DOI: 10.22092/isfj.2008.115326
Authors
S. Moeini; Sh. Taheri; A. Kochakian; A. Estaki
Abstract
Canning of non-exportable small cultured shrimp (Penaeus indices) in oil, tomato sauce and brine was investigated in Hormozgan province. Our results indicated that the best method of canning of this shrimp was to precook it at 100'c for 2 minutes in 8% salt water which Contained 0.1% citric acid, then autoclaving the can for 12 minutes at 121°C. Results of an organoleptic evaluation showed that the shrimp packed in oil, tomato sauce and brine ranked by the taste panel as the first, second and third respectively. The changes in chemical composition, total bacteria count and Clostridium botulinum for the three samples of canned shrimp were also investigated. These changes were 18.90-22.59% for protein, 2.28-3.01% for fat, 70.7046.51% for moisture, 1.45-2.53% for ash, 19.64-29.35 mg/100g for TVN, 6.28i-7.03 for pH and zero for peroxide. The results for Clostridium botulinum and total count of bacteria for all samples of canned shrimp in three dilutions (0.1, 0.01 and 0.001) were negative .....
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