[صفحه اصلی ]   [Archive]  
:: صفحه اصلي :: درباره نشريه :: آخرين شماره :: تمام شماره‌ها :: جستجو :: ثبت نام :: ارسال مقاله :: تماس با ما ::
:: دوره 16، شماره 2 - ( 1-1396 ) ::
جلد 16 شماره 2 صفحات 625-638 برگشت به فهرست نسخه ها
Changes in some proximate, colour and textural characteristics of ozone-processed shrimp: Combined effects of increasing ozone discharge and iced storage
چکیده:   (590 مشاهده)

Changes in proximate composition, colour and textural characteristics of ozone-processed shrimp as affected by combined effects of increasing ozone exposures and iced storage were investigated and for the first time. Whilst proximate composition comprised of fat, moisture, and protein contents and colour comprised of L*, a*, b* and metric chroma (C), the texture comprised of adhesiveness, fracturability and hardness parameters. Essentially, increasing ozone exposures were safely discharged via commercially available domestic ozone facility. Notably, the storage study lasted for up to eleven days. The results showed that the differences in proximate contents appeared superficial with increasing ozone exposures and iced storage. However, it was the colour, adhesiveness and fracturability attributes that showed noticeable effects (p<0.05) even though the hardness texture resembled in some tested samples (p>0.05). It is plausible that the behavior of adhesiveness and fracturability of ozone-processed shrimp samples may well be complementing those of hardness textures. Overall, the data provided by this study objectively and realistically demonstrates the promising food technological potentials of domestic ozone facilities.

متن کامل [PDF 586 kb]   (355 دریافت)    

دریافت: ۱۳۹۶/۲/۲۴ | پذیرش: ۱۳۹۶/۲/۲۴ | انتشار: ۱۳۹۶/۲/۲۴
ارسال نظر درباره این مقاله
نام کاربری یا پست الکترونیک شما:

کد امنیتی را در کادر بنویسید >



XML   English Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Okpala C O R. Changes in some proximate, colour and textural characteristics of ozone-processed shrimp: Combined effects of increasing ozone discharge and iced storage. IJFS. 2017; 16 (2) :625-638
URL: http://jifro.ir/article-1-2726-fa.html
Changes in some proximate, colour and textural characteristics of ozone-processed shrimp: Combined effects of increasing ozone discharge and iced storage. مجله علوم شیلاتی ایران. 1396; 16 (2) :625-638

URL: http://jifro.ir/article-1-2726-fa.html

دوره 16، شماره 2 - ( 1-1396 ) برگشت به فهرست نسخه ها
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.048 seconds with 784 queries by yektaweb 3461