Abstract
The Quality Changes of Frozen and Dried Tiny Shrimp (Macrobrachium nipponense) Meat during Six Months Storage
Highlights
The use of low-consumption fisheries resources such as small-sized fish and shrimp in third world countries have not been much developed so that these potential sources of food are only used to produce inhuman foods such as fish powders
The protein, fat and ash contents were increased to 73.74±1.99 and 3.03±0.75, respectively
The results indicated that peroxide value (PV) such as Thiobarbituric acid substances (TBARS) increased with the increase in storage time (p
Summary
The use of low-consumption fisheries resources such as small-sized fish and shrimp in third world countries have not been much developed so that these potential sources of food are only used to produce inhuman foods such as fish powders. Macrobrachium nipponens is one of the economic species of Macrobrachium genus, first identified in 1849 by an American researcher named De Haan [2]. M. nipponens tiny shrimp have been increasing in Anzali international lagoon in a few recent years. M. nipponense has a good growth and economic value because of the adaptation to weather conditions and habitat type in every lagoon [5,6]. Their reserves are increasing, but so far no action has been taken to apply them in food products for the human consumption
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