Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones
نویسندگان
چکیده
The current study was carried out to evaluate the shelf life of peeled shrimp during ice storage for 14 days using 125 µg/ml crude isoflavones extract (CIE), 250 moringa (CME) and a mixture both (62µg/ml CIE 25µg/ml CME), as an antioxidant antimicrobial agent. results showed that CME and/or in improved quality storage. All treated samples showed; low content total volatile nitrogen (TVN), trimethylamine (TMA), Thiobarbituric acid (TBA), cooking loss free amino acids compared control sample, while water holding capacity (WHC) increased. had greater effect on spoilage microorganisms shrimp, whereas sample reached onset (107 log CFU/g) after eight days. In comparison, treatment with additives prolonged samples’ Total bacterial count, Pseudomonas sp., Aeromonas sp . Enterobactereace can be inactivated by or CIE. Significant differences were observed mean sensory scores between treatments control. recorded lowest scores, higher obtained from plus
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1 Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag 1314, Alice, 5700, South Africa. 2 Agricultural and Rural Development Research Institute (ARDRI), University of Fort Hare, P. Bag X1314, Alice 5700, South Africa. 3 Department of Microbial Biochemical and Food Biotechnology, University of Free the State, P. O. Box 339, Bloemfontein...
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ژورنال
عنوان ژورنال: Suez Canal University Journal of Food Sciences
سال: 2021
ISSN: ['2314-7970']
DOI: https://doi.org/10.21608/scuj.2021.178515