این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۳، شماره ۴، صفحات ۲۱۱-۲۱۸
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Effect of Storage Conditions on Astaxanthin and Total Microbial Count of Dried Sergestid Shrimp (Acetes species) Product
چکیده انگلیسی مقاله One of the important components of Sergestid shrimp is astaxanthin, which brings many health benefits to humans such as antioxidant protection, prevent cancer and immune system enhancement. However, a limited understanding of the effects of packaging and storage conditions on product quality is responsible for the low shelf life of dried Sergestid shrimp products. The objective of this study is to investigate the influence of five types of packaging and temperature conditions (5-45 °C) and the duration of storage 15 days on product quality, including PE bags coated with aluminum film (Al/PE), colored PE bags, paper coated PE bags (Paper/PE), vacuum PE bags (VC) and glass bottle (TT) to select a suitable storage condition. Moisture content, astaxanthin, and total aerobic microbial content were evaluated during storage. The results showed that the Al/PE bags were highly effective in maintaining the moisture content and astaxanthin content. The transparent packaging (VC, TT) has negatively affected astaxanthin in dried Sergestid shrimp due to light exposure. Temperatures between 5 and 15 °C are ideal to protect astaxanthin, stabilize moisture content, and inhibit microbial growth. The results of the study are the basis for choosing packaging and storage conditions that extend the storage time of the dried product.
کلیدواژه‌های انگلیسی مقاله Acetes,Astaxanthin,Packaging,Sergestid shrimp,Storage
نویسندگان مقاله Cao Xuan Thuy |
Faculty of Tourism and Culinary, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh, Vietnam

Thi Yen Nhi Tran |
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam

Thanh Truc Tran |
Institute of Food and Biotechnology, Can Tho University, Can Tho City 94000, Vietnam

Bach Long Tran |
Faculty of Applied Technology, Van Lang University, Ho Chi Minh City 700000, Vietnam

Thi Ngoc Tram Ho |
Faculty of Applied Technology, Van Lang University, Ho Chi Minh City 700000, Vietnam

Binh An Pham |
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam

Ngoc Duc Vu |
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam

نشانی اینترنتی https://journals.rifst.ac.ir/article_201760_8ac5c1fa6a9dd3d79635fad24f4cd5e7.pdf
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات