Parashideh, N. (2012) Icing time effect on quality of (Litopenaeus vannamei). Masters thesis, University of Zabol.
|
Text
Icing time effect on quality of.pdf Download (60kB) | Preview |
Abstract
In this study the effect of icing on the shelf life and quality of Litopenaeus vannamei was investigated. After harvesting, cultured Litopenaeus vannamei dip in sodium metabisulphite and then divided in ice immediately and ice delay (2 hrs) treatments. Composition (Moisture, Fat, Crud protein, Ash), chemical (pH, PV, TBA, TVB-N) microbial (mesophilic (MBC), psychrotrophic(PTC)) and sensory analysis were done in 0, 3, 6, 9, 12, 15 days. The amount of pH, PV, TVB-N, TBA significant increased (p<0.05) during storage. The initial PV of shrimp muscle was 0.96 which increased to 1.99 meq/kg of oil after 15 days of ice storage while in sample delayed in ice storage for 2 h PV increased from 1.18 to 2.13 meq/kg of oil. Shrimp shelf life in treatments immediately 3 days was larger than delay in icing for 2 hrs treatments According to sensory analysis results, delay in icing for 2 hrs. Treatment in the ninth day and treatments stored in ice immediately after harvest twelfth were recognized nonuse.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Litopenaeus vannamei, Quality, Delaying in icing |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Depositing User: | admin admin1 admin2 |
| Date Deposited: | 20 Jun 2016 07:34 |
| Last Modified: | 20 Jun 2016 07:34 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/803 |
Actions (login required)
 |
View Item |
