Qualitative Variations of Macrobrachium nipponense Tiny Shrimp from Bandar Anzali International Lagoon by Three Dryers during Six Months Storage

Background and Objectives: With recent declines in aquaculture resources, the use of new protein sources has expanded; as a result, it is necessary to use tiny shrimp of Anzali International Lagoon  for its high nutritional value.  Materials & Methods: Macrobrachium nipponense non-native shrimp, after catching and washing with cold water, was dried in cabinet, oven and under vacuum dryers at 70°C for 6, 21 and 7 hours. Then the shells and heads were removed. Finally, the dried meats were packed in metalize films under vacuum and evaluated at room temperature for 6 months. Results: It was shown that the dried shrimp meat with high protein and omega-3 was saved at room temperature for 6 months. Also the results of shrimp drying in the three mentioned devices indicated that the final quality of the product and moisture control in vacuum oven and cabinet devices were better, respectively. On the other hand, lipid oxidation changes to six months were well controlled in all treatments, and the count of microorganisms in the shrimp dried by the cabinet dryer was less than that of the ordinary oven and vacuum. In relation to sensory evaluation of the treatments, the score of 5 (excellent) for the first month and the score of 3 (good) at the end of the maintenance period were announced. Conclusion: Dried meat from M. nipponense tiny shrimp can be introduced and used as a nutritious snack in the community due to its high protein and unsaturated fatty acids.