Volume 3, Issue 1 (Feb 2018)                   JNFS 2018, 3(1): 19-26 | Back to browse issues page

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Vakili S, Yasini Ardakani S A. Antioxidant Effect of Orange Peel Extract on Chemical Quality, Sensory Properties, and Black Spots of Farmed White Shrimp . JNFS. 2018; 3 (1) :19-26
URL: http://jnfs.ssu.ac.ir/article-1-122-en.html
PhD Department of Food Science and Technology, Islamic Azad University, Yazd Branch, Yazd, Iran
Abstract:   (495 Views)
Background: Black spots are a major problem in commercial shrimp species and can have negative effects on shrimps' appearance, quality, shelf life, economic value, and product acceptance by consumers. This study was conducted to investigate the effect of orange peel extract on chemical and sensory qualities as well as black spots on Litopenaeus vannamei species of white farmed shrimp. Methods: Samples included treated shrimps at concentration of 150 g, orange peel extract for 30 minutes, and control shrimps. After storage for 10 days at 1 ± 4 °C, the samples’ chemical and sensory evaluations were performed with an interval of 5 days. Results: pH factors, peroxide value, and total volatile network (TVN) of treated samples were significantly lower compared to those of the control samples (P < 0.05). There was no significant difference in the moisture content. Black spots did not appear in the treated sample until the end of refrigerated storage, but melanosis appeared in control shrimp 5 days after storage. Conclusion: The results showed that because of having antioxidant and antimicrobial activity, orange peel extract improved shrimps' chemical and sensory qualities and reduced their black spots in the refrigerator temperature.
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Type of article: orginal article | Subject: public specific
Received: 2017/11/5 | Accepted: 2017/08/24 | Published: 2018/01/30

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