Research Article: Effect of saffron nanoemulsion on the shelf life extension of shrimp, Penaeus semisulcatus using an ultrasonic homogenizer
Publish place: Iranian Journal of Fisheries Sciences، Vol: 22، Issue: 4
Publish Year: 1402
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_JIFRO-22-4_006
تاریخ نمایه سازی: 9 آبان 1402
Abstract:
As the prolongation of shelf life in fish processing is one of the industrial importance, it seems that food and aquatic scientists have been moving toward a point where more novel and efficient methods for refraining from food wastage like integrative systems using nanotechnology-based approaches. Penaeus semisulcatus(n=۲۴) were covered with saffron nanoemulsionat ۰% (control, group ۱), ۳% (group ۱), and ۵%(group ۲).They were kept at ۴ and ۸°C until further testing. The samples were assessed for microorganisms, sensory quality, peroxide value (PV), and pH.The lowest total count of bacteria, coliform count, and psychrophilic count were observed in the shrimp samples covered with ۳ and ۵% saffron nanoemulsions stored at ۴and ۸°C, respectively (p<۰.۰۵). The lowest PV and pH were seen in the shrimp samples covered with ۳-۵% saffron nanoemulsions stored at ۴°C (p<۰.۰۵).It is concluded that nanoemulsions of saffron ۳% or ۵% can enhance the shelf life of shrimp,P. semisulcatus stored at ۴°C and ۸°C.
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Authors
M. Pourmoghadam
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
H. Ahari
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
S.A. Anvar
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
S. Allahyaribeik
Department of Physical Oceanography, Science and Research Branch, Islamic Azad University, Tehran, Iran
M. Ataee
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
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