The shelf-life of Macrobrachium nipponense dried meats during six months storage at room temperature

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The shelf-life of Macrobrachium nipponense dried meats during six months storage at room temperature

The aim of this study was to evaluate the quality of dry shrimp meat produced by three different methods of the cabinet-type air dryer, oven and under vacuum during six months storage at room temperature. Hence, a non-native species of small-sized shrimp, called Macrobrachium nipponense, was collected from Bandar Anzali international lagoon. Changes in fatty acid profile, proximate composition, physical analysis, sensory evaluation and counting of colonies were studied. The results of chemical and microbial experiments showed that keeping dried shrimp meat under cabinet-type air dryer at ambient temperature was a better method to maintain and improve the quality of dry shrimp meat packed with metalizes films. But the color of dried shrimp meat appeared a little darker. Nevertheless, they gained a good score in the final acceptance by trained panel members. On the other hand, the dried shrimp meat packed under vacuum with metalize films was superior in terms of color and fatty acid compositions than two other methods. In general, the results showed that the type of drying procedure along with the appropriate packaging such as metalize films had a great effect on maintaining the quality and shelf-life of cleaned and dried shrimp meat.

In this study, with compare three selective methods of cabinet-type air, the oven and under vacuum dryers and then vacuum packaging of the samples in metalize films were observed that each method has its particular characteristics. For example, drying in the oven dryer had low cost but the moisture changes were high in it. It also took much time to dry the specimens. Drying under vacuum dryer, gave a beautiful orange color to the sample so that, it was quite effective in absorbing all panel members during sensory evaluation. However, after drying, the moisture content of samples dried by the vacuum dryer and packaged in metalizes films increased faster than samples dried by the cabinet-type air dryer. The chemical and microbial changes of samples dried by the vacuum dryer were also lower than oven-dried samples and more than samples dried by the cabinet-type air dryer. The cabinet-type air dryer compared with under vacuum dryer showed that despite the darker color, it has the least chemical and microbial changes. And that can guarantee the health of the community in the field of dry products. Therefore, the results of this study suggest the use of cabinet-type air dryer along with a vacuum packaging in metalize films for drying marine products such as shrimp.

With Regards,

Media Contact:

Anna D Parker

Journal Manager

Journal of Fisheries Research

Email: fisheriesres@journalsoa.org