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:: Volume 15, Issue 4 (Winter 2021) ::
Iranian J Nutr Sci Food Technol 2021, 15(4): 103-113 Back to browse issues page
Increasing Shelf-life of Metapenaeus affinis Using Hydroalcoholic Extract of Sargassum angustifolium at 4 °C
H Ghazlavi, L Roomiani *
Abstract:   (467 Views)
Background and Objectives: Algae are important sources of antioxidants due to their phenolic compounds, carotenoids and tocopherols. In this study, effects of the hydroalcoholic extract from Sargassum angustifolium on the shelf-life of Metapenaeus affinis were investigated.
 Materials & Methods: Samples were immersed for 60 min in concentrations of 100, 300, 600 and 900 mg/L of the hydroalcoholic extract and dried. Control sample was immersed in distilled water. Both samples were stored at 4 °C for 15 days. On Days 0, 5, 10 and 15, TVC, pH, TVB-N, K-value, TBA, PPO and sensory indices were assessed.
Results: Results showed that hydroalcoholic extract could significantly decrease bacterial load and thereby decrease oxidation of fats, resulting in significant decreases in pH, TVB-N, K-value, TBA and PPO indices in treatments containing hydroalcoholic extract, compared to control. Furthermore, sensory indices of points of the preserved shrimps were higher in treatments with hydroalcoholic extract than control.
Conclusion: Results of this study showed that the hydroalcoholic extract of algae was effective in preserving quality of shrimps at prolonged storage times, increasing the shelf life by ten days, compared to five days of control treatment. Moreover, the best treatment included 900 mg/L of the hydroalcoholic extract.
Keywords: Sargassum angustifolium, Hydroalcoholic extract, Shelf life, Metapenaeus affinis
Full-Text [PDF 649 kb]   (242 Downloads)    
English: Research | Subject: Food Science
Received: 2019/09/21 | Accepted: 2020/08/10 | Published: 2020/12/20
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Ghazlavi H, Roomiani L. Increasing Shelf-life of Metapenaeus affinis Using Hydroalcoholic Extract of Sargassum angustifolium at 4 °C. Iranian J Nutr Sci Food Technol. 2021; 15 (4) :103-113
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Volume 15, Issue 4 (Winter 2021) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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