Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl solution (10% w/v) with a ratio of 1 to 2 at boiling temperature for 3 min. Then, these were cooled down for 10 minutes and dried by a cabinet-type air dryer at 70 • C for 6 h. Dried meats of shrimps were crushed using grinder. Nearly 4% of the crushes were combined with other ingreadients of the shrimp soup. Each 100 g of the soup powder was packed in a metalized film under vacuum and stored at room temperature for 6 months of storage. Results: Results have shown that dried shrimp meats include useful compositions such as saturated FAs (ΣSFA; 33.36 ±2.5%), monounsaturated FAs (ΣMUFA; 21±1.6%) and polyunsaturated FAs (ΣPUFA; 38.92 ±2.1%). The protein content in dried shrimp meats was high (72.74 ±1.99% of dry weight). Chemical parameters of the samples such as thiobarbituric acid (TBA), peroxide value (PV), total volatile base nitrogen (TVB-N) and free fatty acid (FFA) increased and quality of the packaged soup color decreased with increased storage time (P < 0.05). The sensory evaluation (color, odor, flavor/taste and texture) of the samples has shown that these parameters are more acceptable during the first month of storage than other months. The total number of bacteria and fungi was respectively calculated as 4.1 and 3.79 cfu/g of sample during 6 months of storage. Conclusions: In this study, use of 4% of the dried shrimp meats as supplement made a great taste in the soup. Furthermore, appropriate packaging under vacuum and use of metalized polyethylene films increased the shelf-life of the soup powder.

In this study, Macrobrachium nipponense tiny shrimp meats using two methods of drying and freezing along with metalized polyethylene pouches were kept for 6 months. Then their chemical properties (proximate composition, thiobarbituric acid (TBARS), peroxide value (PV), total volatile nitrogen (TVB-N) and free fatty acids (FFA)), microbial (total bacteria count) and sensory (odor, flavor, and color) analyses were evaluated. The results showed that both methods are practical and appropriate. Because there was no negative effect on quality properties of dried and frozen shrimp meats. Also, there was no negative influence of the drying and freezing processes on the fatty acid composition of shrimp meats. The values of TBARS, PV, TVB-N, FFA and the counting of colonies increased with increasing time. But their values in all treatments were within acceptable limits. All samples have gained a good grade by trained panel members. In general, this study suggests the use of tiny shrimp (M. nipponense) for use in food industry.

Beluga caviar processed microbial spoilage index changes (Huso huso) under the temperature of-2°C for twenty days were examined. The results showed that with increasing storage time of mesophilic bacteria, coliform and cool significantly reduced. The mean (SD) of mesophilic bacteria from 5.4±0.14 CFU/g at the time of production to 3.1±0.14 CFU/g, The microorganisms coliform from 2.1±0.14 during the production to 1.3±0.14 and the cooling microorganisms from 2.8±0.14 to 1.6±0.14 was twenty days of cold storage. Quality rating microbial indicators are significantly during storage has been declining. The results showed that although a significant reduction indices mesophilic bacterium, coliform and cool during a period of twenty days at a temperature of-2°C, processed caviar is still away and will be accepted limit.

Surfactant is pollutants that enter in to water ecosystem through industrial and urban sewages. The objective of this project is to determine the level of LAS and seasonal trend in eight different station of the Anzali wetland and compare them with maximum allowable value. In the study 96 samples of water were extracted by liquid-liquid method and the LAS were determined as methylene blue active substances (MBAS).The concentration of surfactant in the Pirbazar and the Caspian Sea stations varied from 0.176 to 0.422, and 0.098 to 0.049 mg/l while the seasonal concentration varied from 0.49 to 0.422 mg/l. The significant different were observed solely in the eastern of the Anzali wetland at the Pirbazar station (P < 0.05). The results showed that the highest of surfactant level measured about 0.27±0.10 mg/l at the Pirbazar station and the lowest recorded with 0.066 ± 0.022 mg/l in the Caspian Sea. The seasonal variations displayed, surfactant concentrations varied between 0.17 ± 0.07 and 0.10 ± 0.06 mg/l in winter and spring respectively, and average of 0.137± 0.037 mg/l. By the way no significant different were detected between seasons. In spite of this, LAS amount in water with other chemical material can create unfavorite effect on this ecosystem.