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The shelf-life of Macrobrachium nipponense dried meats during six months storage at room temperature

Ghorban Zaregashti*, Yasaman Etemadian, Ali Asghar Khanipour, Fatemeh Noghani

The aim of this study was to evaluate the quality of dry shrimp meat produced by three different methods of the cabinet-type air dryer , oven and under vacuum during six months storage at room temperature. Hence, a non-native species of small-sized shrimp, called Macrobrachium nipponense, was collected from Bandar Anzali international lagoon. Changes in fatty acid profile, proximate composition, physical analysis, sensory evaluation and counting of colonies were studied. The results of chemical and microbial experiments showed that keeping dried shrimp meat under cabinet-type air dryer at ambient temperature was a better method to maintain and improve the quality of dry shrimp meat packed with metalizes films. But the color of dried shrimp meat appeared a little darker. Nevertheless, they gained a good score in the final acceptance by trained panel members. On the other hand, the dried shrimp meat packed under vacuum with metalize films was superior in terms of color and fatty acid compositions than two other methods. In general, the results showed that the type of drying procedure along with the appropriate packaging such as metalize films had a great effect on maintaining the quality and shelf-life of cleaned and dried shrimp meat.