Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life

被引：80

作者：

Cadun, Ash ^{[1
]}

Kisla, Duygu ^{[1
]}

Cakli, Suekran ^{[1
]}

机构：

[1] Ege Univ, Fac Fisheries, TR-35100 Izmir, Turkey

来源：

FOOD CHEMISTRY | 2008年 / 109卷 / 01期

关键词：

deep-water pink shrimp; marination; rosemary extract; TBA; citric acid;

D O I：

10.1016/j.foodchem.2007.12.021

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of the antioxidant activity of rosemary extract on marinated deep-water pink shrimp (Parapenaeus longirostris Lucas, 1846) stored at 1 degrees C was investigated. Chemical, physical, instrumental, microbiological and sensory analyses were performed to investigate the quality changes and to determine the shelf-life of marinated shrimps. Chemical composition of the shrimp was determined and no significant difference (P > 0.05) was found between the control group (without rosemary extract) and the experimental group (with rosemary extract). Both groups contained 2% citric acid. There was no significant difference (P > 0.05) between the sensory analysis of control and experimental groups on storage days 0, 15, 30, 45 and 60 while rancidity was noted by the panelists in the control group on day 75. The TBA value of the control group reached the consumption limit on day 75 but it was still 'very good' for the experimental group. Although the bacterial load of both groups were lower than the consumption limits on storage day 75, TBA value limited the shelf-life of the control group but the experimental group was still of good quality for consumption after 75 days. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：81 / 87

页数：7

共 56 条

[1] Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 °C [J].