Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2016 , Volume 26 , Number 1; Page(s) 204 To 215.
 
Paper: 

EFFECT OF GREEN TEA EXTRACT AND VACUUM PACKAGING ON SHELF LIFE OF SHRIMP DURING 10 DAYS OF REFRIGERATED STORAGE

 
 
Author(s):  SHOBAR S.R., KHODANAZARY A.*
 
* DEPARTMENT OF FISHERIES, FACULTY OF NATURAL RESOURCES, KHORRAMSHAHR UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY, KHORRAMSHAHR, IRAN
 
Abstract: 

The effect of vacuum packaging on the shelf life of white shrimp (Metapenaeus affinis) treated with and without coating green tea extract (1 g/L) during refrigerated storage (4oC) during 10 days was investigated for determine of peroxide value, thiobarbitoric acid, free fatty acids, melanosis (black spot) and sensory properties. The coincidental lowered rate of increase in peroxide value, thiobarbitoric acid and free fatty acid were obtained in shrimp stored under vacuum packaging (P<0.05). Shrimp processing with green tea extract and vacuum packaging decreased chemical changes and melanosis formation in comparison with shrimp of storage in vacuum packaging and control samples (P<0.05). The results of sensory analysis was showed that the texture, odour, flavor, colour and overal likeness properties decreased gradually in all of treatments and control sample and the sample of vacuum packaging with GTE was the best than samples of vacuum packaging without GTE and control. Therefore, shrimp treated with green tea extract prior to vacuum packaging had the highest of time storage during refrigerated storage.

 
Keyword(s): WHITE SHRIMP, SHELF LIFE, GREEN TEA EXTRACT, VACUUM PACKAGING
 
References: 
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