Estimation of shelf-life and quality of shrimp-rich (Macrobrachium nipponense) soup powder with new formulation during 6 months of storage at room temperature

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.

Bibliographic Details

Main Authors:	Zarehgashti, Gh., Etemadian, Y., Khanipour, A.A., Bourani, M.S., Rahnama, M., Ghandi, A.D., Khodabandeh, F., Noghani, F., Fahim, A., Ahmadi, M.
Format:	Journal Contribution biblioteca
Language:	Persian
Published:	2018
Subjects:	M. nipponense small shrimp, Macrobrachium nipponense, Soup powder, Qualitative changes, Temperature,
Online Access:	http://hdl.handle.net/1834/15173
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