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Effect of glazing and Spirulina platensis extract on quality of Litopenaeus vannamei during frozen storage | ||
| Iranian Journal of Fisheries Sciences | ||
| دوره 22، شماره 1، فروردین 2023، صفحه 36-43 اصل مقاله (364.23 K) | ||
| شناسه دیجیتال (DOI): 10.22092/ijfs.2022.127010 | ||
| نویسندگان | ||
| Mohammad Hadi Daneshi1؛ Abbasali Motallebi Moghanjoughi* 1؛ Leila 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 current study, glazing with water and Spirulina platensis extract (SPE) were used to keep quality characteristics of Litopenaeus vannamei during frozen storage. In this regards, fresh shrimps were dipped into water and 0.3%, 1% and 1.3% SPE solutions before freezing, then glazed and stored at -18°C for 150 days. Quality loss of shrimp was investigated by pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), textural properties (hardness and cohesiveness) and sensory characteristics. Results showed that glazing treatment reduced quality loss of shrimp during the 150 days of frozen storage, compared to the unglazed control sample. Results also showed that spirulina glazed shrimp samples had lower TVB-N, PV, TBA and higher textural and sensory properties compared to the other treatments. | ||
| کلیدواژهها | ||
| Litopenaeus vannamei؛ Spirulina platensis؛ Glazing؛ Quality؛ Frozen storage | ||
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آمار تعداد مشاهده مقاله: 374 تعداد دریافت فایل اصل مقاله: 225 |
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