Production of a Semi Ready-to-Eat Shrimp Soup Powder and Assessment of Its Shelf Life

Abstract

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.

Proximate composition, amino acids, and fatty acids contents of dried shrimp products available in Jashore region, Bangladesh

“…Akuamoa et al (2018) found the ash content 13.80 ± 0.09% to 15.42 ± 0.09% in dry smoked Penaeus notialis. Zarehgashti et al (2019) found the ash content 9.33±0.00% in dried shrimp meat. Rosemary et al (2020) reported the ash content 10.34±0.72% in market dried shrimp and 8.95±0.07% in the home dried shrimp.…”

“…Ravichandran et al (2009) also reported the protein content of flesh of white shrimp to be 41.30% whereas the shell contained 32.5%. Zarehgashti et al (2019) stated the protein content in dried shrimp meat was 72.74 ±1.99% of dry weight. So the protein content of dried shrimp products in the present study could be compared with the previous reports.…”

Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product

“…r Storage stability of ready-to-cook soup mixes at accelerated shelf-life testing The chemical composition, microbial contamination, storage conditions and type of packaging play an important role in the shelf-life of food products [Zarehgashti et al, 2019]. In our study, based on consumer assessment results, it was decided to evaluate the shelf--life of only RTC MPHS mix as the most promising formulation with the fish-derive additive.…”