production of canned shrimp ghalye from green tiger prawn (penaeus semisulcatus) and evaluation the effect of different pre-cooking methods on its quality

نویسندگان

الهام گرمسیری

دانشکده‌ی علوم دریایی، دانشگاه تربیت مدرس علی کاظمی

استادیار گروه شیمی ؛ دانشکده علوم پایه؛ دانشگاه آزاد اسلامی واحد شهرکرد بهاره شعبانپور

دانشیار گروه شیلات ،دانشگاه علوم کشاورزی و منابع طبیعی گرگان محمد خضری

دانشجوی دکتری دانشگاه تربیت مدرس صادق شیروانی فیل آبادی

چکیده

because of being much perishable product as well as having low per capita consumption, much study on shrimp and its different supplying methods such as canned shrimp is needed to improve per capita consumption of seafood especially in case of shrimp. in this study, the effect of different pre-cooking methods on quality of canned penaeus semisulcatus was studied. although frying and baking methods had lower level (p

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