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Iranian Journal of Fisheries Sciences، جلد ۱۵، شماره ۱، صفحات ۳۹-۵۲
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عنوان انگلیسی Effect of turmeric on shrimp (Penaeus semisulcatus) shelf life extension in chilled storage conditions
چکیده انگلیسی مقاله 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< 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< 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..
کلیدواژه‌های انگلیسی مقاله
نویسندگان مقاله نورمحمد prabhu | n m prabhu


p rajasekar | p rajasekar


رضوانی گیل کلایی nisha | r g nisha


علی اکبر yasminebegam | a a yasminebegam


e kannapiran | e kannapiran


r manikandan | r manikandan


نشانی اینترنتی http://www.jifro.ir/browse.php?a_code=A-10-1502-1&slc_lang=en&sid=en
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کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده Fish processing
نوع مقاله منتشر شده پژوهشی
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