| Title: |
The effect of drying process using solar and own methods on changes in fatty acid and texture properties of shrimp (Metapenaeus affinis). (English) |
| Authors: |
Falhasiri, Sara; Baboli, Mehran Javaheri |
| Source: |
Journal of Fisheries; Winter2020, Vol. 73 Issue 1, p1-16, 16p |
| Abstract: |
In this study, the textual properties and changes in the composition of fatty acid of Metapenaeus affinis muscle were evaluated under the influence of light and moisture drying methods. For this purpose, shrimp samples were cooked after washing and rinsing at 31 ° C with 5-10% salt solution for 30 minutes and then by sunlight (29 ° C for 2 days) and oven (61 ° C for 24 hours) and stored in a polyethylene package at room temperature (average 27 ° C) for six months. The fresh and dried specimens were analyzed by Texture Analyzer in Months 1 to 6, and the fatty acid composition of raw and dried shrimp muscle was evaluated by a gas chromatography machine at zero and monthly (6 months) they got. The results showed that the stiffness and elasticity of shrimp dried muscle were not significantly different at zero time by two methods (p> 0.05). The total amount of crude shrimp muscle saturated fatty acids decreased significantly in both methods compared to dried shrimp (p |
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| Database: |
Complementary Index |