Paper Information

Journal:   JOURNAL OF MARINE SCIENCES AND TECHNOLOGY   SPRING-SUMMER 2006 , Volume 5 , Number 1-2; Page(s) 11 To 18.
 
Paper: 

SENSORY EVALUATION OF TWO KINDS OF SALADS PREPARED WITH INDIAN WHITE SHRIMP (PENAEUS INDICUS)

 
 
Author(s):  SHAABANPOUR B.*, TEYMOURI H., SHAABANI ALI
 
* FISHERIES DEPT. FACULTY OF FISHERIES, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, IRAN
 
Abstract: 

Attempts were made to prepare two kinds of shrimp salads (cold salad and macaroni salad) from Penaeus indicus. Sensory evaluation of the shrimp salads gave encouraging results. The shrimp salad made from macaroni with 400gr of the shrimp meat was adjudged best on the basis of its scoring for appearance, palatability and overall acceptability, respectively 6.63±0.2, 5.38±0.3 and 5.88±0.2 between treatments. The average cost of shrimp salad was estimated to be 15 thousand Rails per kg. With a sale price of 22 thousand Rails per kg and sale of 50 kg per day of the shrimp salad (26 days in a month), the average monthly income of a fish salad-preparing unit (of two persons) comes to 910 thousand Rails.

 
Keyword(s): PENAEUS INDICUS, SALAD; VALUE-ADDITION, SENSORY EVALUATION
 
References: 
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