جستجوی مقالات مرتبط با کلیدواژه « shrimp » در نشریات گروه « صنایع غذایی »

In recent years, researchers have focused on production of active and smart packaging due to the increasing interest of consumers in biodegradable packaging (Hashem et al., 2022; Zhang et al., 2022). Smart films are a category of biodegradable films that convey visual information to consumers (Dong et al., 2020). Anthocyanins are a group of flavonoids that are responsible for the red, blue and purple colors of plants. The color of anthocyanins changes in different pH (Wang et al., 2021). Common poppy belongs to the poppy family, which have several health benefits. Common poppy petals are red in color due to the anthocyanins in their composition (Katarzyna et al., 2021). The use of anthocyanins from different plants in combination with biopolymers has attracted increasing interest in the food industry. One of these biopolymers is gelatin (Xu et al., 2022). Gelatin is widely used in food packaging due to its abundant resources, non-toxicity and inexpensive price (Wang et al., 2022). However, gelatin is used in combination with other biopolymers or nanofillers due to its high-water solubility and poor mechanical properties (Rangaraj et al., 2022). One of these nanofillers is chitosan nanofibers. Chitosan nanofibers are used to improve the properties of films due to their biodegradability, non-toxicity, antibacterial properties and biocompatibility (Amjadi et al., 2019).

In this study, common poppy extract was prepared using the solvent extraction method. Then, the obtained extract was used to prepare a smart film based on gelatin/chitosan nanofibers. Afterward, Surface morphology was analyzed using scanning electron microscope, chemical structure using Fourier transmission infrared spectrometer and crystal structure using X-ray diffractometer. The antioxidant property of the films was tested using the DPPH method. Also, UV-vis absorption and transmission in the range of 200-800 nm was evaluated using a spectrophotometer. In addition, the samples were cut in a dumbbell shape and investigated using a tissue analyzer to evaluate the mechanical properties of the films. The sensitivity of films to ammonia and acidic vapors was evaluated using ammonia and acetic acid solutions. Also, the transparency of smart films was evaluated at a wavelength of 600 nm using a spectrophotometer. In addition, the package containing the indicator film and shrimp was kept in the refrigerator for 7 days in order to monitor shrimp spoilage. The color changes of smart film at the beginning and end of storage were recorded using a digital camera in order to investigate shrimp spoilage.

The addition of common poppy extract increased the thickness of the smart film due to the increase in solid content. Also, the pure gelatin film had the highest transparency, which significantly decreased the transparency of the films by adding chitosan nanofibers and common poppy extract. In addition, the color change of common poppy extract at different pH was evaluated. The color changes at different pH values were as follows: red at pH = 2, coral at pH = 4, peach puff at pH = 6-8, goldenrod at pH = 10 and dark goldenrod at pH = 12. In addition, the color change of the smart film at different pH was also evaluated. The results showed that the smart film at pH = 2 has a crimson color, at pH = 4 it has an indian red color, at pH 6, 7 and 8 it has a coral color, at pH = 10 it is dark salmon color and at pH = 12 it has It was dark goldenrod color. Furthermore, the results of UV-Vis light absorption and transmission characteristics of the films showed that pure gelatin film and gelatin/chitosan nanofibers have low UV-Vis absorption and high transmission. However, the addition of common poppy extract significantly increased the UV-Vis absorption and decreased the transmission of the films, which could be due to the light absorbing property of common poppy anthocyanins. Also, X-ray diffraction results showed that the pure gelatin film had a peak at 2θ = 12.16°, which did not change significantly with the addition of common poppy. In addition, the results of the food packaging showed that the color of the smart film changed from bright coral to goldenrod after 7 days, which was caused by the increase in pH from 8.3 to 10.5 and the production of ammonia compounds. Also, the SRGB of the smart film increased to 13.20%.

Smart film based on gelatin/chitosan nanofiber containing common poppy extract was produced by casting method. The results showed that the smart film had the lowest amount of transparency. Also, the smart film had the lowest UV-Vis transmission and the highest absorption, which indicated the film's potential to be used for light-sensitive food packaging. In addition, the smart film color changed from coral to dark red, and its SRGB reached 38.17%, when it was exposed to acid vapors. Moreover, when the smart film was exposed to ammonia vapor, its color changed from coral to dark olive and the SRGB of the film reached 61.14%. The results of the food packaging showed that the color of the smart film changed from coral to goldenrod, which was caused by the decomposition of shrimp tissues and the production of ammonia-containing compounds and the increase in pH from 8.3 to 10.5. This result showed that smart film has the potential to be used to monitor food (shrimp) spoilage.

In this research, the effectiveness of zein nanofibers containing three concentrations (1, 2, and 3%, w/w) of barije essential oil was investigated to increase the shelf life of shrimp at refrigerated temperature (4±1 °C). Firstly, the minimum growth inhibitory concentration, minimum lethal concentration of Barija essential oil and the amount of inhibitory halo of nanofiber samples containing essential oil during agar diffusion test against bacteria Staphylococcus aureus and Escherichia coli were investigated. Also, the antimicrobial, physicochemical and oxidation properties of coated shrimp such as weight loss, texture, pH, peroxide and thiobarbiotic acid were evaluated. The MIC and the MBC of barija essential oil were 0.2, 0.4 and 0.5, and 1.25 µL/mL against Staphylococcus aureus and Escherichia coli bacteria, respectively. Also, the inhibition zone of the nanofiber coating containing 3% essential oil against Escherichia coli and Staphylococcus aureus bacteria were 186.22 and 280.33 mm2, respectively. Nanofibers containing 2 and 3% of barija essential oil caused a significant decrease (P<0.05) in the count of total and psychrotrophic bacteria in shrimp compared to the control. Nanofibers containing 3% barija essential oil prevented weight loss and increased pH of shrimp and preserved them in the values of 5.03 and 6.75% respectively in coated shrimp samples after 15 days of refrigerated storage. Coating was also able to improved about 5 times the reduction of tissue hardness. The coating of shrimp prevented oxidation. The overall results showed that zein nanofibers containing 3% essential oil increased the shelf life of shrimp.

Seafood due to high water activity, neutral pH, high ratio of free amino acids are involved in microbial spoilage and consequently their quality and shelf life are reduced. In this study, the preservative effect of powdered ice in four forms of pure and combined with Sargassum tenerrimmum algae extract, aeromycin antibiotic and nisin-z on increasing the shelf life of Vanami shrimp during 12 days of storage in refrigeration was evaluated. Shrimps were prepared from Gomishan Breeding Center and all experiments were performed in the Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources. Shrimp covered with ice were evaluated every 3 days by measuring the microbiological characteristics of Common spoilage bacteria (CSB), Psychrophilic bacteria (PSB), Lactic acid bacteria (LAB) and Enterobacteriaceae (EB). The fastest deterioration trend of all bacterial analyzes was observed in the control and algae extract samples and these two treatments showed the highest increase at the end of storage time (p <0.05). Ice containing nisin z had a relatively good preservative effect on CSB, LAB, and PSB, but was ineffective against EB. The antibiotic aeromycin showed a significant inhibitory effect, so that the growth of EB and LAB during the storage time was close to zero. CSB and PSB had also similar conditions in this treatment and even decreased during storage.

Shrimps are highly sensitive to oxidation at refrigerator temperature. On the other hand, storage of shrimp in freezing conditions leads to a decrease in product quality after thawing. It should be noted that shrimp oxidation also occurs in freezing conditions, but the oxidation rate in these conditions is much slower than storage in refrigerated conditions. Therefore, it seems necessary to use a method that can control the oxidation of shrimp in both freezing and refrigerating conditions. The aim of this study was to evaluate the feasibility of controlling shrimp oxidation (at refrigerator temperature) using whey protein coating containing ascorbic acid or α-tocopherol, and to compare the efficacy of these antioxidants (in combination with whey protein).  In order to advance the purpose of the research, shrimp fillets were stored in four treatments, including treatments No. 1 (control), 2 (shrimp fillet coated by whey protein), 3 (shrimp fillet coated by whey protein + ascorbic acid) and 4 (shrimp fillet coated by whey protein+ α-tocopherol) at refrigerator temperature for 9 days.  In order to evaluate the oxidation intensity and also the stability of the treatments against oxidative damage, peroxide indices, free fatty acids, anisidine and thiobarbituric acid of the treatments were determined on days 0, 3, 6 and 9. This study was implemented in form of completely randomized design and data were analyzed by one-way ANOVA. Significant differences among means were tested by Duncan's test at 95 confidence level.  The results showed that whey protein alone (treatment 2) as shrimp coating can partially control the oxidation process of fillet fats compared to control. But when whey protein was combined with ascorbic acid (treatment 3) and α-tocopherol (treatment 4), the coatings' strength against oxidative deterioration significantly increased (p<0.05). According to our findings, during the storage period, the lowest amount of peroxide, free fatty acids, anisidine and thiobarbituric acid indices were related to treatment 3 (p<0.05). During the storage period, all the mentioned indicators (in all treatments) had an increasing trend, but the slope of this trend was different and the lowest slope was related to treatment 3. Comparison of fresh shrimp fillet fatty acid profile with fatty acid profile of treatments at day 9 showed that the whey protein coating combined with ascorbic acid (treatment 3) had the most protective effect on the structure of fatty acids. Overall, according to the results of the present study, it can be claimed that whey protein- ascorbic acid coating is more effective than whey protein-α-tocopherol coating to increase the oxidative stability of shrimp fillet. Therefore, the ascorbic acid is more efficacious than α -tocopherol (in combination with whey protein) in controlling the oxidation of shrimp fillets.

The most important way to keep shrimp is freezing. But this technique may change the quality of the product at the end of the period, depending on the method of freezing, temperature fluctuations, freezing rate. On the other hand, some consumers tend to consume non-frozen shrimp (refrigerator temperature). Also the use of chemical preservatives raises concerns for consumers because they are harmful. Therefore, it is necessary to study about the use of preservatives that are both natural and able to maintain shrimp quality in a short period of time under non-freezing conditions. The present study was carried out to evaluate and compare the performance of three coating of soduim caseinate- thyme, soduim alginate- thyme and gelatine- thyme in preserving the chemical and microbial properties of Litopenaeus vanamei fillets at refrigerated temperatures (4±1ºC).

Fresh shrimp fillets from Gomishan (Golestan province) was transferred to the laboratory after 3 hours in ice containers and stored under appropriate conditions after being cut, peeled and washed. After preparation of the films, shrimp fillets were coated with Immersion method and were stored at refrigerator temperature in the form of four treatments of 1 (fillet, control), 2 (fillet + sodium alginate 4% - thyme 1.5%), 3 (fillet + sodium caseinate 4% - thyme 1.5%) and 4 (Fillet + gelatin 4% -thyme 1.5%). In order to study the quality properties of shrimp fillets and to compare the antioxidant and antibacterial power of films, PV, TVN-B, FFA, pH, aerobic mesophilic and psychrophilic bacteria were measured for treatment at 0, 3, 6 and 9 days.

The use of these three types of coatings was able to preserve the quality of fillets until the end of the period in refrigeration temperature. But in general and especially in the final days, the fillet coated with sodium alginate-thyme showed significantly lower values in all of chemical and microbial indices than two more covers (p<0.05). In addition, the results indicated that the antioxidant and antibacterial power of sodium caseinate- thyme coating was significantly higher than gelatin- thyme coating, especially in the final days (p<0.05). It should be noted that although the control sample was at standard level in term of qualitive indexes in days 0 and 3, but the most of chemical and microbial indices of this treatment exceeded the allowed limit in the end of maintenance days.

According to the results, all three types of coatings used in the study were able to maintain the chemical and microbial properties of the fillets at the standard level until the end of the storage period. However, the combination of sodium alginate and thyme was more potent and efficient in maintaining shrimp fillets quality than caseinate-thyme and gelatin-thyme coatings (in less than 10 days at refrigerated temperature).

In this study, the effects of the coating by chitosan (Cs) and its oligosaccharides (CsO) on some quality properties of peeled vannamei shrimp (Litopenaeus vannamei) during 3 months of frozen storage were compared with sodium pyrophosphate (SPP) (1 and 2%), Cs-SPP (1 and 2%) and CsO-SPP (1 and 2%). The moisture content, conjugated dienes (CD), thiobarbituric acid (TBA), color and texture properties of the samples were analyzed. The results showed that coating of shrimp by chitosan and its oligosaccharides, alone or in combination with SPP showed significant effects on the texture characteristics (springiness and chewiness) compared with the control and SPP-treated batches (P<0.05). The CD and TBA indices showed an increasing trend during storage (P<0.05). In the immersed treatments at CS 1% and in combination treatment with SPP, the TBA value was increased of 0.28 to 0.58 and 0.82 mg malondialdehyde/kg. This index was increased in the control and SPP (1 and 2%) to the 0.92 to 0.97 mg malondialdehyde/kg. According to the results, the treatments coated by chitosan and its oligosaccharide alone or in combination with sodium pyrophosphate had an effective role in inhibiting lipid oxidation and preventing its undesirable effects on frozen shrimp. In addition, color parameters (L*, a*, b*) in the treated samples by chitosan showed positive effects on stabilizing and improving the color of frozen shrimp during storage. Overall, the coating by chitosan and its oligosaccharides could maintain the quality of peeled frozen shrimp.

In order to increase the per capita consumption of shrimp in Tehran and its proper placement in the household food basket, it is necessary to study the factors affecting the attitude of citizens towards shrimp consumption as well as the factors affecting on decision to purchase. The purpose of this applied-research study also is to investigate and evaluate these factors. For this purpose, by studying internal and external sources, a number of factors affecting consumers' attitudes and their decision to purchase were identified and then tested in the form of assumptions in the target population. The statistical population of the study is the whole city of Tehran which randomly were selected 12 municipal districts for field study with sample size of 500 people. To collect data, a questionnaire was designed according to the assumptions and completed by the consumption society. In order to test the assumptions and investigate the severity and direction of the relationship between their items, a conceptual model was designed and evaluated by structural equation modeling (Lisrel software). In testing hypothetical factors affecting citizens' attitudes were found quality, type of supply and processing, packaging and different beliefs have positive and significant effects on people's attitudes. But the convenience of cooking of shrimp as well as the time and place of consumption had no significant effect on the attitude of citizens. In the following, the results showed that experimental records of consumption, income and price of shrimp are effective on the intention to purchase but the access factor does not have a significant effect on the intention to buy shrimp. Values of effect coefficients showed that among the effective factors on attitude of citizens and the decision to buy, quality and experimental records of consumption are the most effective factors, respectively.

The foam mat drying is a process in which liquid food is converted in to stable foam by combining gas into it, and then dried at a relatively low temperature. The effect of drying temperature (50, 60 and 70 °C) and thickness (4 and 8 mm) on foam mat drying kinetics of shrimp under hot-air drying was investigated. The drying curves obtained were processed for drying rates to find the most convenient model among the 12 different expressions proposed by earlier authors. In addition, the various statistical parameters such as: R2, reduced chi-square, SSE and root mean square error (RMSE) were used to determine the quality of the fit. The colour change during concentration processes was investigated. Total colour differences parameter was used to estimate the extent of colour loss. The zero-order, first-order and a combined kinetics model were applied to the changes in colour parameters. Based on the results, Midilli model was found to be the best model fitted to the experimental hot air drying data at all temperature levels. These models exhibited the highest value of R2 and the least RMSE, χ2 and SSE comparing to the other models. Results indicated that variation in TCD followed combined kinetics model. This model implied that the colour formation and pigment destruction occurred during foam mat drying process of shrimp.

In this study, minced vannamie shrimp meat (S) was added to minced farm-raised silver carp fish (F) with four different ratios: 0% (F100), 25% (F75:S25), 50% (F50:S50) and 75% (F25:S75) and then some chemical properties (proximate composition, myoglobin and cholesterol content), electrophoretic pattern as well as sensory parameters were performed. F25:S75 had the highest protein (21.68%) and the lowest fat content (0.91%) compared to other treatments (P<0.05). The highest and the lowest amounts of myoglobin were observed in F100 (6.05 mg/g) and F25:S75 (1.11 mg/g), respectively (P<0.05). Moreover, F25:S75 had the highest (84.36 mg/100 g) and F100 (42.22 mg/100 g) had the lowest cholesterol content among all treatments (P<0.05). The results of SDS-PAGE analysis showed that the most detected number of the bands belonged to F100 (16 bands) and the lowest number of the bands was observed in F25:S75 (14 bands). The highest amounts of α-actinin (5.9%) and β-thropomyosin (15.19%) were observed in F75:S25 (P<0.05). The sensory quality demonstrated that the control group (F100) reached the lowest score in terms of texture, smell, taste, and overall acceptance among all treatments (P<0.05). The results of this study showed that increasing in shrimp meat proportion in the fish burger would increase the amount of crude protein and sensory scores and also decreased myoglobin content, while the highest cholesterol levels was observed in F25:S75 treatment.

Despite the high nutritional value of shrimp, its per capita consumption in the country is low. Therefore, it is necessary to investigate the reasons for this shortage and to propose ways to increase per capita consumption in order to maintain the health of the population. To this purpose, the behavior of shrimp consumers must first be evaluated. This study was conducted to evaluate the behavior of shrimp consumers in the country by using the general framework of the theory of planned behavior. The statistical population of the study was the whole country which selected 10 cities (Mashhad, Tehran, Gorgan, Bandar Abbas, Yazd, Shiraz, Kermanshah, Ilam, Birjand and Tabriz) by randomized sampling and completed 1000 questionnaires by citizens. Statistical analysis were performed using the Structural Equation Model and Liserl software. The results showed that attitude, subjective norm and perceived behavior control had a positive and significant effect on the intention to shrimp consumption. In addition, the perceived behavior control was also effective on increasing of shrimp consumption. It was found that only two assumptions about the significant effect of convenience of cooking on the attitude and the significant effect of income on the subjective norm were rejected and other assumptions (significant effect of quality, packaging and type of supply and processing on attitude, significant effect of price and positive and negative beliefs on subjective norm, significant effect of consumption time, availability and experimental records on perceived behavior control and significant effect of intention to consumption on increasing of shrimp consumption) were confirmed.

The use of hydrocolloid coatings is one of the pre-treatment methods to avoid excessive oil absorption during frying process. The aim of this work was to evaluate the influence of hydrocolloid coatings (carboxyl methyl cellulose (CMC), hydroxypropyl methylcellulose (HPMC), xanthan and zedo gum) at three concentrations (0.5, 1.0 and 1.5 % weight/volume) on the oil content and quality parameters of shrimp after frying process. The coated and uncoated (control) samples were packaged and stored at -20 °C and after a week were fried at 170 °C for 90 second in sunflower oil. The results showed that all hydrocolloid coatings reduced oil content of fried shrimp. The coated shrimps with 1.5 % HPMC solution had highest moisture content and lowest oil content than the other samples. All coated shrimps had darker color and softer texture than the control. Sensory evaluation indicated that all coated and uncoated shrimps were acceptable. Hence, the use of hydrocolloid coatings could be a suitable approach to production of ready-to-eat low-fat shrimp.

In order to improve the quality of shrimp (Litopenaeus vannamei) at refrigerated temperature (4±1°C), the shrimp samples were coated with solutions of chitosan (0, 0.5, 1, 1.5 and 2%), gelatin (0, 2 and 3%) and combination of them in 15 treatment group.Preservative effect of the coatings was evaluated by biochemical analyses, microbiological assays and physical measurements over 8th day of storage time. The findings indicated that 1%chitosan and 3%gelatin based coating was superior to others in preservation spoilage, inhibiting oxidation, improvement physical properties. The coating significantly (p≤0.05) reduced chemical spoilage as reflected in pH and total volatile basic nitrogen, microbial growth as reflected in total and psychrotrophic bacterial count and lipid oxidation as displayed in peroxide value and thiobarbituric acid compared to other treatment. Also, coated shrimps with the optimized coating were significantly (p≤0.05) indicated improvement in weight loss, color as reflected in a*, b* and L* values and texture as reflected in hardness compared to others. The optimized coating could enhance the shelf life of shrimp under refrigerated storage.

Vibrios are human pathogens that are widely distributed in the marine environments. Those organisms are frequently isolated from a variety of raw seafood’s. Consumption of raw or undercooked sea food contaminated with some of Vibrio species، may lead to development of acute gastroenteritis and clinical specimens. The present study aimed at determining the contamination of shrimps caught off the south coast of Iran. A total 120 samples of fresh shrimp collected from marine shrimps (Paeneus monodon) were tested for possible presence of Vibrio species by cultural and biochemical analysis. Vibrio spp. was detected in 26. 7% of the samples analyzed in this study. Among Vibrio isolates، Vibrio alginolyticus was the species most frequently detected (43. 6%)، followed by Vibrio parahaemolyticus (34. 4%)، Vibrio vulnificus (9%)، Vibrio cholera and Vibrio orientalis (6. 5%). The results confirmed the need for a specific shrimp inspection plan to detect the presence of Vibrio species in order to eliminate public health risks associated with shrimp consumption.

The effect of browned product of fructose on lipid oxidation and sensory attributes of Indian shrimp (Penaeus indicus) was investigated during 6 month storage at-18°C. Sugar browning carried out at 100°C under alkaline condition (pH=10), then the browned sugar added to the shrimps in the rate of 15%. The assessment related to quality changes has been done at months 0, 1, 3 and 6th. The results showed that browned product of fructose reduced TBARS and FFA as compared with the control. Also, browned product of fructose resulted in reducing the rate of heme iron reduction of shrimp meat. Sensory assessment revealed that the use of browned product of fructose produced better sensory attributes (odor, taste and color) in comparison to the control. With respect to the results, browned product of fructose is a potential antioxidant to maintain the quality and improve sensory attributes of Penaeus indicus.