ﺮان ﯾ ا ﯽﯾ ﻊ ﻏﺬا ﯾ ﻣﺠﻠﻪ ﻋﻠﻮم و ﺻﻨﺎ

ﯽﻣﺎﻧاو يﻮﮕﯿﻣ ﺖﯿﻔﯿﮐ ﺮﺑ ندﺮﮐ ﮏﺸﺧ و ﮏﻤﻧ بآ رد نﺪﻧﺎﺷﻮﺟ ﺮﺛا )

Litopenaeus vannamei (

ﯽﺷروﺮﭘ

ﯽﻋراز ﻦﯿﺴﺣ ﻮﮑﯿﻧ يﺪﻬﻣ ،1

2

حﺮﻓ ﯽﻧﺎﻤﺣر هوﺎﮐ ،*

2

1 - هﺎﮕﺸﻧاد ،يروﺮﭘ يﺰﺑآ و ﺎﯿﻤﺗرآ هﺪﮑﺸﻫوﮋﭘ ،ﯽﻔﯿﮐ لﺮﺘﻨﮐ و يژﻮﻟﻮﯿﺑﻮﺗﺎﭘ هوﺮﮔ ،ﯽﺗﻼﯿﺷ تﻻﻮﺼﺤﻣ يروآﺮﻓ ﺪﺷرا ﯽﺳﺎﻨﺷرﺎﮐ ﻪﺘﺧﻮﻣآ ﺶﻧاد

ﯿﻣورا ﻪ

2 - ﻪﯿﻣورا هﺎﮕﺸﻧاد ،يروﺮﭘ يﺰﺑآ و ﺎﯿﻤﺗرآ هﺪﮑﺸﻫوﮋﭘ ،ﯽﻔﯿﮐ لﺮﺘﻨﮐ و يژﻮﻟﻮﯿﺑﻮﺗﺎﭘ هوﺮﮔ ،رﺎﯾدﺎﺘﺳا

ﻪﻟﺎﻘﻣ تﺎﻋﻼﻃا ﮑﭼ

ﯿ هﺪ

رﺎﺗ ﯾ ﺎﻫ ﺦ ي ﻪﻟﺎﻘﻣ :

رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 21 / 05 / 99

رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 25 / 01 / 1400

ﻠﮐ تﺎﻤﻠﮐ ﯿ

ﺪ ي :

،ﮏﺸﺧ و رﻮﺷ يﻮﮕﯿﻣ

،ﺖﻓﺎﺑ ،بﺮﭼ يﺎﻫ ﺪﯿﺳا

،ﯽﭘﻮﮑﺳوﺮﮑﯿﻣ رﺎﺘﺧﺎﺳ

هﺰﻣ .

DOI: 10.29252/fsct.18.06.16

تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ 

: m.nikoo@urmia.ac.ir

ﻒﻠﺘﺨﻣ يﺎﻫ يرﻮﺷ ﺎﺑ ﮏﻤﻧ بآ رد ﻮﮕﯿﻣ نﺪﻧﺎﺷﻮﺟ ﺮﺛا )

ﺮﻔﺻ ﯽﻟا 4 ﺪﺻرد ( ﻒﻠﺘﺨﻣ يﺎﻫ نﺎﻣز رد و )

1

ﺎﺗ 7 ﻪﻘﯿﻗد ( تﺪﻣ ﻪﺑ ندﺮﮐ ﮏﺸﺧ و 20

يﺎﻣد رد ﺖﻋﺎﺳ 60

ﺳ ﻪﺟرد ﯽﻣﺎﻧاو يﻮﮕﯿﻣ ﺖﯿﻔﯿﮐ ﺮﺑ داﺮﮔ ﯽﺘﻧﺎ

ﺪﺷ ﯽﺳرﺮﺑ ﯽﺷروﺮﭘ .

زا نﺪﻧﺎﺷﻮﺟ نﺎﻣز ﺶﯾاﺰﻓا ﺎﻫ يرﻮﺷ ﯽﻣﺎﻤﺗ رد 1

ﺎﺗ 7 نزو ﺶﻫﺎﮐ ﺐﺒﺳ ﻪﻘﯿﻗد

ﺪﯾدﺮﮔ ﺎﻫﻮﮕﯿﻣ )

05 / 0

<

.(P نﺎﻣز ﻪﺑ طﻮﺑﺮﻣ ﺶﻫﺎﮐ ﻦﯾﺮﺘﺸﯿﺑ 7

ﺖﺳا هدﻮﺑ ﻪﻘﯿﻗد .

ﺮﺑ ،يرﻮﺷ ﺶﯾاﺰﻓا ﺎﺑ

ﯾرﻮﻄﺑ هﺪﺷ هدوﺰﻓا يراد ﯽﻨﻌﻣ رﻮﻄﺑ هﺪﺷ ﮏﺸﺧ يﺎﻫﻮﮕﯿﻣ ﯽﺘﻔﺳ يﺎﻫ نﺎﻣز رد ﻪﮑ

3 و 7 ،ﻪﻘﯿﻗد

يرﻮﺷ رد هﺪﺷ هﺪﻧﺎﺷﻮﺟ يﺎﻫﻮﮕﯿﻣ 3

ﺪﻧداد نﺎﺸﻧ ار ﺖﻓﺎﺑ ﯽﺘﻔﺳ ﻦﯾﺮﺗﻻﺎﺑ ﺪﺻرد )

05 / 0

<

.(P نﺎﻣز رد

يﺎﻫ 5 و 7 يﺎﻫ يرﻮﺷ رد هﺰﻣ ﻦﯾﺮﺗﻻﺎﺑ ،ﺖﺨﭘ ﻪﻘﯿﻗد ﺮﻔﺻ

و 2 ﺮﺗﻻﺎﺑ يﺎﻫ يرﻮﺷ و دﺎﺘﻓا قﺎﻔﺗا ﺪﺻرد

ﺪﯾدﺮﮔ يﺮﺘﻤﮐ شﺮﯾﺬﭘ ﻪﺑ ﺮﺠﻨﻣ ﻻﻮﻤﻌﻣ )

05 / 0

<

.(P ﺎﻫﻮﮕﯿﻣ نﺎﻣز رد هﺪﺷ ﮏﺸﺧ ي 8

ياراد ﺖﻋﺎﺳ

ﯿﺑ ﺎﮕﻣا بﺮﭼ يﺎﻫ ﺪﯿﺳا ناﺰﯿﻣ ﻦﯾﺮﺘﺸ -

3 ﺪﻧدﻮﺑ ) 05 / 0

<

.(P ﺮﺠﻨﻣ ﻮﮕﯿﻣ ندﺮﮐ ﮏﺸﺧ نﺎﻣز نﺪﺷ ﺮﺘﺸﯿﺑ

ﺴﮐا ﻪﺑ ﯾﺎ ﺪﯾدﺮﮔ عﺎﺒﺷا ﺮﯿﻏ ﺪﻨﭼ بﺮﭼ يﺎﻫ ﺪﯿﺳا ﺮﺘﺸﯿﺑ ﺶ .

ﻦﯿﺑ ﻪﺘﯿﺴﻧژﻮﺒﻣوﺮﺗ ﺺﺧﺎﺷ 044

/0 ﯽﻟا 052 / 0

دﻮﺑ ﺮﯿﻐﺘﻣ . ﻦﯾﺮﺗﻻﺎﺑ ﺺﺧﺎﺷ ﻦﯾا ناﺰﯿﻣ ﺎﻫﻮﮕﯿﻣ ﻪﺑ طﻮﺑﺮﻣ

تﺪﻣ ياﺮﺑ هﺪﺷ ﮏﺸﺧ ي 2

، 12 و 14 ﺖﻋﺎﺳ

دﻮﺑ . ندﺮﮐ ﮏﺸﺧ نﺎﻣز رد 2

ﺖﯿﻌﺿو رد ﺖﻓﺎﺑ و هدﻮﺑ ﻢﮐ رﺎﯿﺴﺑ ﯽﺗﻼﻀﻋ يﺎﻫﺮﺒﯿﻓ ﻦﯿﺑ ﻞﺻاﻮﻓ ﺖﻋﺎﺳ

دﻮﺑ ﯽﺒﺳﺎﻨﻣ .

ﺶﯾاﺰﻓا ﺎﺗ ندﺮﮐ ﮏﺸﺧ نﺎﻣز 4

ﻪﯿﺒﺷ ﺎﺒﯾﺮﻘﺗ و ﻪﺘﺷاﺪﻧ ﺖﻓﺎﺑ رﺎﺘﺧﺎﺳ ﺮﺑ ﯽﺳﻮﺴﺤﻣ ﺮﯿﯿﻐﺗ ﺰﯿﻧ

ﻪﻧﻮﻤﻧ 2 دﻮﺑ ﺖﻋﺎﺳ .

نﺎﻣز رد 6 ﺎﻀﻓ يدوﺪﺣ ﺎﺗ ﺖﻋﺎﺳ ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ﯽﻧﻼﻀﻋ يﺎﻫﺮﺒﯿﻓ ﻦﯿﺑ ي

. ﺶﯾاﺰﻓا ﺎﺑ

ندﺮﮐ ﮏﺸﺧ نﺎﻣز ﺮﺘﺸﯿﺑ )

8 ﺎﺗ 14 ﺖﻋﺎﺳ ( يﺎﻫﺮﺒﯿﻓ ﻦﯿﺑ يﺎﻀﻓ و هدﻮﺑ ﺮﺗ دﻮﻬﺸﻣ ﯽﺘﻓﺎﺑ رﺎﺘﺧﺎﺳ تاﺮﯿﯿﻐﺗ

ﺪﯾدﺮﮔ ﺮﺘﺸﯿﺑ ﯽﻧﻼﻀﻋ .

ﺎﻨﺻ و مﻮﻠﻋ ﻪﻠﺠﻣ

ﯾ اﺬﻏ ﻊ ﯾ ﯽ ا ﯾ ناﺮ

www.fsct.modares.ac.ir:ﻪﻠﺠﻣ ﺖﯾﺎﺳ

ﻤﻠﻋ ﻪﻟﺎﻘﻣ ﯽ ﺸﻫوﮋﭘ_ ﯽ

1 - ﻪﻣﺪﻘﻣ

ﮏﺸﺧ يﻮﮕﯿﻣ رﻮﺷ و

ﯽﺗﻼﯿﺷ يﺎﻫ هدروآﺮﻓ ﻦﯾﺮﺗ ﻢﻬﻣ زا ﯽﮑﯾ 1

بﻮﺴﺤﻣ ﺎﭘورا و ﯽﻗﺮﺷ بﻮﻨﺟ يﺎﯿﺳآ يﺎﻫ رﻮﺸﮐ زا يرﺎﯿﺴﺑ رد ددﺮﮔ ﯽﻣ ] 1 [ . ناﺰﯿﻣ ﺎﺗ هدروآﺮﻓ بآ يﻮﺘﺤﻣ ﺶﻫﺎﮐ ندﺮﮐ ﮏﺸﺧ

ﻦﯿﻌﻣ هدﻮﺑ و ﺮﻤﺨﻣ ،ﺎﻫ يﺮﺘﮐﺎﺑ ،ﺎﻫ ﻢﯾﺰﻧآ ﺖﯿﻟﺎﻌﻓ ﺶﻫﺎﮐ ﺐﺒﺳ ﻪﮐ

ددﺮﮔ ﮏﭙﮐ .

ﻪﺘﺴﺑ يﺎﻫ ﻪﻨﯾﺰﻫ ﺶﻫﺎﮐ ،يرﺎﮔﺪﻧﺎﻣ نﺎﻣز ﺶﯾاﺰﻓا

و ﻞﻤﺣ نزو ﺶﻫﺎﮐ ،يﺪﻨﺑ يرﺎﮔﺪﻧﺎﻣ ،يﺮﻫﺎﻇ ﺖﯿﻔﯿﮐ ﺶﯾاﺰﻓا ،ﻞﻘﻧ

ندﺮﮐ ﮏﺸﺧ فاﺪﻫا زا ﯽﯾاﺬﻏ شزرا ﻆﻔﺣ و ﯽﻠﺻا ﻢﻌﻃو ﺮﻄﻋ دﻮﺷ ﯽﻣ بﻮﺴﺤﻣ ]

2 [.

،ﯽﮔﺪـﯿﮐوﺮﭼ ،ﮓـﻧر ،هدروآﺮـﻓ ﯽﯾﺎـﻬﻧ ﺖﺑﻮﻃر ،ﮏﺸﺧ يﻮﮕﯿﻣ رد ﯽـﻣ ﯽﻠﻣاﻮﻋ ﻦﯾﺮﺘﻤﻬﻣ زا ﺖﻓﺎﺑ و يراﺪﻬﮕﻧ نﺎﻣز رد ﺖﺑﻮﻃر بﺬﺟ و يﺪﻨﺴــﭘرازﺎﺑ يور ﻪــﺑ ﻪــﮐ ﺪﻨــﺷﺎﺑ ﻦــﯾا يزﺎــﺳ يرﺎــﺠﺗ ﺖــﯿﻠﺑﺎﻗ

ﺪﻧراﺬﮔ ﯽﻣ ﺮﯿﺛﺎﺗ هدروآﺮﻓ ]

3[

. ﻦﯿﻨﭽﻤﻫ ﻮﮕﯿﻣ ﮏﺸﺧ هدروآﺮﻓ ﮓﻧر

ﯽـﻣ لﻮﺼـﺤﻣ ﯽﯾﺎﻬﻧ ﺖﻤﯿﻗ ﺮﺑ ﺮﺛﻮﻣ و نآ هﺰﻣ ﺎﺑ ﮓﻨﺗﺎﮕﻨﺗ طﺎﺒﺗرا رد ﺪـﺷﺎﺑ ] 4[

. ﯽﻣﺎـﻧاو يﻮـﮕﯿﻣ ﯽـﺷروﺮﭘ نﺎـﯾﺰﺑآ ﻦﯾﺮـﺘﻤﻬﻣ زا ﯽـﮑﯾ2

رﺎـﻨﮐ رد دﻮـﺧ صﺎـﺧ هﺰـﻣ و ﻢﻌﻃ ﻞﯿﻟد ﻪﺑ ﻪﮐ ددﺮﮔ ﯽﻣ بﻮﺴﺤﻣ رد ﯽﯾاﺬﻏ شزرا شروﺮـﭘ ناﺮـﯾا ﻪـﻠﻤﺟ زا و ﺎـﻫ رﻮﺸﮐ زا يرﺎﯿﺴﺑ

دﻮﺷ ﯽﻣ هداد .

ناﺰـﯿﻣ ،يزروﺎﺸـﮐ و اﺬـﻏ ﯽﻧﺎﻬﺟ نﺎﻣزﺎﺳ رﺎﻣآ ﻖﺒﻃ

ﻪﺑ ﯽﻧﺎﻬﺟ سﺎﯿﻘﻣ رد ﻪﻧﻮﮔ ﻦﯾا ﺪﯿﻟﻮﺗ 67

/ 8 ﻪـﮐ ﺪﯿـﺳر ﻦـﺗ نﻮـﯿﻠﯿﻣ

لدﺎﻌﻣ 15 ﺖﺳا هدﻮﺑ ﯽﺗﻼﯿﺷ تاﺪﯿﻟﻮﺗ ﺪﺻرد ]

5 [.

ندﺮـﮐ ﮏﺸـﺧ

دﺎﻤﺠﻧا ﺪﻨﻧﺎﻣ يروآﺮﻓ يﺎﻬﺷور ﺮﯾﺎﺳ ﺎﺑ ﻪﺴﯾﺎﻘﻣ رد ﻮﮕﯿﻣ ﺖـﯾﺰﻣ ﻦﯾا

ﯽﻟﻮـﻤﻌﻣ يﺎـﻣد رد ﯽﻧﻻﻮﻃ تﺪﻣ ياﺮﺑ ناﻮﺘﺑ ار هدروآﺮﻓ ﻪﮐ دراد ار دﻮﻤﻧ يراﺪﻬﮕﻧ ]

6 [.

ﮏـﻤﻧ بآ لﻮـﻠﺤﻣ رد نﺪﻧﺎـﺷﻮﺟ ،ﻮـﮕﯿﻣ ندﺮـﮐ ﮏﺸﺧ ﺪﻨﯾآﺮﻓ رد دﻮﺷ ﯽﻣ بﻮﺴﺤﻣ ﻞﺣاﺮﻣ ﻦﯾﺮﺗ يﺪﯿﻠﮐ زا ﯽﮑﯾ .

نﺪﻧﺎـﺷﻮﺟ فﺪـﻫ

دﻮـﺒﻬﺑ و لﻮـﺒﻗ ﻞـﺑﺎﻗ ﺪـﺣ ﺎﺗ ﺎﻬﻣﺰﯿﻧﺎﮔراوﺮﮑﯿﻣ ﺶﻫﺎﮐ ﮏﻤﻧ بآ رد ﺎﺑ ﯽﻣ ﻮﮕﯿﻣ ﻢﻌﻃ ﺪﺷ

. زا ﻮـﮕﯿﻣ ﺖـﯿﻔﯿﮐ ﺮـﺑ نﺪﻧﺎـﺷﻮﺟ ،لﺎـﺣ ﻦﯾا ﺎﺑ

ﯽـﻣ ﺮـﺛا ﻦﯿﺌﺗوﺮـﭘ ﺐـﯿﮐﺮﺗ ﺮـﯿﯿﻐﺗ ﻞﯿﻟد ﻪﺑ ﺖﻓﺎﺑ و ﺖﺨﭘ ﺖﻓا ﻪﻠﻤﺟ دراﺬﮔ ] 7 [.

يﻮـﮕﯿﻣ هدروآﺮـﻓ رد رﺎﻈﺘﻧا درﻮﻣ ﯽﻔﯿﮐ يﺎﻫ ﯽﮔﮋﯾو زا

1. Salted dried shrimp 2. Litopenaeus vannamei

،ﺐـﺳﺎﻨﻣ ﮏـﻤﻧ راﺪـﻘﻣ ﻪـﺑ ناﻮـﺗ ﯽـﻣ ﮏﻤﻧ بآ رد هﺪﺷ هﺪﻧﺎﺷﻮﺟ دﻮـﻤﻧ هرﺎـﺷا يﺰـﻣﺮﻗ ﮓﻧر و ﻦﯿﺌﺗوﺮﭘ ﺶﻫﺎﮐ ﻞﻗاﺪﺣ .

روآﺮـﻓ رد هد

ﯽﺘـﺷﺮﺳاو ﻪﻠﻤﺟ زا ﯽﻔﯿﮐ تاﺮﯿﯿﻐﺗ ﮏﺸﺧ و رﻮﺷ قﺎـﻔﺗا ﻦﯿﺌﺗوﺮـﭘ 3

يﺮﯾﺬـﭘ ﻢﻀـﻫ و ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ ﺖﯿﻠﺑﺎﻗ ﺶﻫﺎﮐ ﻪﺑ ﺮﺠﻨﻣ ﻪﮐ هدﺎﺘﻓا ددﺮـﮔ ﯽﻣ نآ ]

8[

. ﯿﺌﺗوﺮـﭘ ﯽﺘـﺷﺮﺳاو ندﺮـﮐ ﮏﺸـﺧ نﺎـﻣز رد ﻦ

،تراﺮـﺣ ﻪﺟرد ﺪﻨﻧﺎﻣ ندﺮﮐ ﮏﺸﺧ يﺎﻫﺮﺘﻣارﺎﭘ و ﺎﻬﺷور ﻪﺑ ﯽﮕﺘﺴﺑ دراد اﻮــﻫ ﺖﻋﺮــﺳ و نﺎــﻣز ]

9 [.

د ﻪــﮑﯾرﻮﻄﺑ ،ﮏﺸــﺧ هدروآﺮــﻓ ر

ندﺮـﮐ ﮏﺸـﺧ ﺮﺗﻻﺎـﺑ تراﺮـﺣ ﻪـﺟرد رد ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ ﺶﻫﺎﮐ ﺪﺘﻓا ﯽﻣ قﺎﻔﺗا ﺮﺘﺸﯿﺑ .

ﻮﮕﯿﻣ رﻮﺷ و ﮏﺸﺧ هدروآﺮﻓ و ﺪـﯿﻟﻮﺗ رﻮﺸﮐ ﯽﺑﻮﻨﺟ يﺎﻫ نﺎﺘﺳا رد

ددﺮﮔ ﯽﻣ فﺮﺼﻣ .

نﺪﻧﺎـﺷﻮﺟ ﯽـﻨﻌﯾ ﯽﺘﻨﺳ شور ﻪﺑ ﺪﯿﻟﻮﺗ هﺪﻤﻋ رد

ﺖـﺳا بﺎـﺘﻓآ رﻮـﻧ ﺮـﯾز رد ندﺮﮐ ﮏﺸﺧ و ﮏﻤﻧ بآ .

يﺎﻬﻟﺎـﺳ رد

ﺮﯾا رد ﺮﯿﺧا ﻦﮐ ﮏﺸﺧ يﺎﻬﻫﺎﮕﺘﺳد ﻂﺳﻮﺗ ﮏﺸﺧ يﻮﮕﯿﻣ ﺪﯿﻟﻮﺗ نا

ﺖﺳا هﺪﺷ عوﺮﺷ ﺎﻫ ﺖﮐﺮﺷ ﯽﺧﺮﺑ ﻂﺳﻮﺗ .

هدروآﺮـﻓ ،دﻮـﺟو ﻦﯾا ﺎﺑ

تراﺮـﺣ ﻂﯾاﺮﺷ ﺮﺛا ﻪﮐ ﻪﺘﺷاد دﻮﺟو رازﺎﺑ رد توﺎﻔﺘﻣ ﺖﯿﻔﯿﮐ ﺎﺑ يﺎﻫ ﺖﯿﻔﯿﮐ ﺮﺑ ندﺮﮐ ﮏﺸﺧ و ﯽﻫد نآ

ﺖﺴﯿﻧ ﺺﺨﺸﻣ .

ﻦـﯾا فﺪـﻫ اﺬﻟ

ﯽﺷروﺮﭘ ﯽﻣﺎﻧاو يﻮﮕﯿﻣ زا ﮏﺸﺧ و رﻮﺷ هدروآﺮﻓ ﺪﯿﻟﻮﺗ ﻪﻌﻟﺎﻄﻣ ﻪـﺑ

غاد ياﻮﻫ نﺎﯾﺮﺟ ﺎﺑ ندﺮﮐ ﮏﺸﺧ شور يﺎـﻫ ﯽـﮔﮋﯾو ﯽـﺳرﺮﺑ و 4

ﺪﺷﺎﺑ ﯽﻣ نآ ﯽﻔﯿﮐ ﻒﻠﺘﺨﻣ .

2 - ﺎﻬﺷور و داﻮﻣ

2 - 1 - ﻮﮕﯿﻣ يزﺎﺳ هدﺎﻣآ و ﻪﯿﻬﺗ

ﯽﺷروﺮﭘ ﯽﻣﺎﻧاو يﻮﮕﯿﻣ )

100 - 80 رد ﻪﻌﻄﻗ 1 مﺮﮔﻮﻠﯿﮐ ( زا ﯽﮑﯾ زا

ﻪﮕﻨﻟ رﺪﻨﺑ نﺎﺘﺳﺮﻬﺷ ﻮﮕﯿﻣ شروﺮﭘ عراﺰﻣ )

نﺎﮔﺰﻣﺮﻫ نﺎﺘﺳا (

يﺮﯿﮔراﺮﻗ زا ﺲﭘ و يراﺪﯾﺮﺧ ﻢﯾﺪﺳ ﺖﯿﻔﻟﻮﺳ ﯽﺑﺎﺘﻣ ﻪﭽﺿﻮﺣ رد

) 3 ،ﺪﺻرد 30 ﻪﯿﻧﺎﺛ ( هﺎﯿﺳ ﻪﮑﻟ زوﺮﺑ زا يﺮﯿﮔﻮﻠﺟ رﻮﻈﻨﻣ ﻪﺑ رد5

ﻞﮑﺷ ﻪﺑ و ﻞﻘﺘﻨﻣ ﻮﮕﯿﻣ يروآﺮﻓ ﺖﮐﺮﺷ ﮏﯾ ﻪﺑ ﺦﯾ يوﺎﺣ ﺖﯿﻟﻮﻧﻮﯾ يﺎﻣد رد رﺰﯾﺮﻓ ﺖﯿﻠﭘ ﻂﺳﻮﺗ ﯽﺘﻌﻨﺻ 40

- ﯽﻃ داﺮﮔ ﯽﺘﻧﺎﺳ ﻪﺟرد

تﺪﻣ 6 ﺪﻧﺪﯾدﺮﮔ ﺪﻤﺠﻨﻣ ﺖﻋﺎﺳ .

ﺎﻤﯿﭘاﻮﻫ ﻂﺳﻮﺗ ﺪﻤﺠﻨﻣ يﺎﻫ ﻪﻧﻮﻤﻧ

3. Denaturation 4. Hot air drying 5. Melanosis

) ﺮﻘﺗ نﺎﻣز ﯽﺒﯾ 24 ﺖﻋﺎﺳ ( هﺪﮑﺸﻫوﮋﭘ نﺎﯾﺰﺑآ يروآﺮﻓ هﺎﮕﺸﯾﺎﻣزآ ﻪﺑ

ﻪﯿﻣورا هﺎﮕﺸﻧاد يروﺮﭘ يﺰﺑآ و ﺎﯿﻤﺗرآ )

ﯽﺑﺮﻏ نﺎﺠﯾﺎﺑرذآ ،ﻪﯿﻣورا (

ﺪﻧﺪﯾدﺮﮔ ﻞﻘﺘﻨﻣ .

دﺮﺳ بآ رد ﯽﯾادزدﺎﻤﺠﻧا زا ﺲﭘ ،ﺖﺨﭘ ﺖﻬﺟ

) دوﺪﺣ 30 ﻪﻘﯿﻗد ( ﮏﻤﻧ بآ رد نﺪﻧﺎﺷﻮﺟ زا ﻞﺒﻗ و هﺪﺷ ﯽﻨﮐﺮﺳ ،

تﺪﻣ ﻪﺑ 30 ﻢﻫ ﻂﯿﺤﻣ ﺎﺑ ﺎﺗ يراﺪﻬﮕﻧ ﺰﯿﻧ ﻪﻘﯿﻗد دﻮﺷ ﺎﻣد

. ﺎﻫ ﻪﻧﻮﻤﻧ

ﻒﻠﺘﺨﻣ يﺎﻫ ﺖﻈﻠﻏ ﺎﺑ ﮏﻤﻧ بآ رد )

0 ، 2 ، 3 ، 4 ﺪﺻرد ( نﺎﻣز و

نﺪﻧﺎﺷﻮﺟ ) 1 ، 3 ، 5 ، 7 ﻪﻘﯿﻗد ( ﺪﻧﺪﺷ ﺖﺨﭘ .

بآ و ﻮﮕﯿﻣ ﻦﯿﺑ ﺖﺒﺴﻧ

ﮏﻤﻧ 1 ﻪﺑ 2 دﻮﺑ . ياﺮﺑ ﺦﯾ يور رد ﺎﻫﻮﮕﯿﻣ ،نﺪﻧﺎﺷﻮﺟ زا ﺲﭘ 10

ﺪﺑﺎﯾ ﺶﻫﺎﮐ ﺎﻬﻧآ يﺎﻣد ﺎﺗ يراﺪﻬﮕﻧ ﻪﻘﯿﻗد .

ياﺮﺑ ﺎﻫﻮﮕﯿﻣ نﺪﻧﺎﺷﻮﺟ

رد رﺎﻤﯿﺗ ﺮﻫ 2

راﺮﮑﺗ ) ﻞﻣﺎﺷ راﺮﮑﺗ ﺮﻫ 25

ﻮﮕﯿﻣ ﻪﻌﻄﻗ (

ترﻮﺻ

ﺖﻓﺮﮔ . يﺎﻣد رد نوآ رد ﺎﻫ ﻪﻧﻮﻤﻧ ﻪﯿﻠﮐ 60

داﺮﮔ ﯽﺘﻧﺎﺳ ﻪﺟرد ﯽﻃ

تﺪﻣ 20 ﮏﺸﺧ ﺖﻋﺎﺳ ﺷ

ﺪﻧﺪ ] 10 [.

زا ﻞﺻﺎﺣ ﻪﻧﻮﻤﻧ ﻦﯾﺮﺘﻬﺑ 16

ﻒﻠﺘﺨﻣ يﺎﻫ نﺎﻣز رد ،هﺰﻣ و ﺖﻓﺎﺑ ﯽﺑﺎﯾزرا زا ﺲﭘ ﯽﺸﯾﺎﻣزآ رﺎﻤﯿﺗ ) 2 ﯽﻟا 14 ﺖﻋﺎﺳ ( يﺎﻫ ﺪﯿﺳا ﺐﯿﮐﺮﺗ ﺮﺑ نآ ﺮﺛا و ﮏﺸﺧ و بﺮﭼ

ﺪﯾدﺮﮔ ﺶﺠﻨﺳ ﯽﺘﻓﺎﺑ رﺎﺘﺧﺎﺳ .

2 - 2 - ﺖﺨﭘ ﺖﻓا

ﺖﺨﭘ زا ﺲﭘ و ﻞﺒﻗ ﻮﮕﯿﻣ نزو توﺎﻔﺗ سﺎﺳا ﺮﺑ )

نﺪﻧﺎﺷﻮﺟ ( ﻖﺒﻃ

ﺪﯾدﺮﮔ ﻦﯿﯿﻌﺗ ﺮﯾز لﻮﻣﺮﻓ :

% Cooking loss = m1 – m2 / m1

ﻪﮐ m1

و m2

ﺪﻨﺷﺎﺑ ﯽﻣ نﺪﻧﺎﺷﻮﺟ زا ﺲﭘ و ﻞﺒﻗ نزو ﺐﯿﺗﺮﺗ ﻪﺑ .

2 - 3 - ﺖﻓﺎﺑ ﺰﯿﻟﺎﻧآ

ﻗﺎﭼ ﻂﺳﻮﺗ ﻮﮕﯿﻣ مد مود ﻪﻌﻄﻗ ﻮ

ﺖﻗد ﻪﺑ بوﺮﭘ ﻂﺳﻮﺗ و هﺪﺷ اﺪﺟ

ﺞﻨﺳ ﺖﻓﺎﺑ هﺎﮕﺘﺳد ﺖﺑﺎﺛ ﺖﻋﺮﺳ رد وﺮﯿﻧ

50 ﻪﻘﯿﻗد رد ﺮﺘﻣ ﯽﻠﯿﻣ

ﺖﻓﺎﺑ ﯽﺘﻔﺳ ناﺰﯿﻣ ﺪﺷ ﻦﯿﯿﻌﺗ6

.

2 - 4 - هﺰﻣ ﯽﺑﺎﯾزرا

اﺪﻌﺗ ،هﺰﻣ ﯽﺑﺎﯾزرا ياﺮﺑ 20

ﯽﻠﯿﻤﮑﺗ تﻼﯿﺼﺤﺗ نﺎﯾﻮﺠﺸﻧاد زا ﺮﻔﻧ

فﺮﺼﻣ ﻪﺑ ﺪﻨﻤﻗﻼﻋ و يروﺮﭘ يﺰﺑآ و ﺎﯿﻤﺗرآ هﺪﮑﺸﻫوﮋﭘ ﻞﻨﺳﺮﭘ و يﺎﻫﻮﮕﯿﻣ ،ﯽﯾﺎﯾرد يﺎﻫاﺬﻏ ﻪﺑ هﺰﻣ سﺎﺳا ﺮﺑ ار ﮏﺸﺧ و رﻮﺷ

زا ﮏﯿﻧوﺪﻫ شور 1

ﺎﺗ 9 ﺪﻧدﻮﻤﻧ ﯽﺑﺎﯾزرا .

فوﺮﻇ رد ﺎﻫ ﻪﻧﻮﻤﻧ

ﺪﻧﺪﯾدﺮﮔ ﯽﻫد ﺪﮐ ﯽﻓدﺎﺼﺗ رﻮﻃ ﻪﺑ و ﮏﭼﻮﮐ ﯽﮑﺘﺳﻼﭘ .

6. Hardness

2 - 5 - بﺮﭼ ﺪﯿﺳا ﺐﯿﮐﺮﺗ ﺶﺠﻨﺳ

راﺪﻘﻣ ﯾ ﮏ ﻪﻧﻮﻤﻧ مﺮﮔ ﺎﺑ

ﯾ ﮏ ﻣ ﯿﻠ ﯽ ﻟ ﯿ ﺮﺘ ﻞﻣﺎﺷ لﻮﻠﺤﻣ زا ا

ﺪﯿﺳ

ﮏﯾرﻮﻔﻟﻮﺳ 5/

2 لﻮﻧﺎﺘﻣ و ﺪﺻرد 98

ﺪﺻرد طﻮﻠﺨﻣ ) 1/

40 ،

ﺣ ﯽﻤﺠ / ﯽﻤﺠﺣ ( اﺮﺑ و ي تﺪﻣ ﯾ ﮏ ﺎﻣد رد ﺖﻋﺎﺳ ي

80 ﻪﺟرد

ﺘﻧﺎﺳ ﯽ داﺮﮔ يراﺪﻬﮕﻧ ﺪﺷ . ، نﺪﺷ دﺮﺳ زا ﺪﻌﺑ 500

ﻣ ﯿ ﻟوﺮﮑ ﯿ ﺮﺘ

ﺎﺑ ناﺰﮕﻫ 5/

1 ﻣ ﯿﻠ ﯽ ﻟ ﯿ ﺮﺘ ﻢﯾﺪﺳ ﺪﯾﺮﻠﮐ 5/

0 ﺪﺻرد ) ﯽﻧزو / ﯽﻤﺠﺣ (

دﺮﮔ ﻪﻓﺎﺿا ﻪﻧﻮﻤﻧ ﻪﺑ و هﺪﺷ طﻮﻠﺨﻣ ﯾ

ﺪ ﺳا ﺎﺗ ﯿ ﺪ ﺘﻣ بﺮﭼ ﯿ ﻞ نآ ﺮﺘﺳا

دﻮﺷ جاﺮﺨﺘﺳا .

اﺮﺑ ﻪﻧﻮﻤﻧ ﺲﭙﺳ ي

تﺪﻣ 10 ﻗد ﯿ ﻪﻘ ﺑ و رود ﺎ 4000

ﺮﺘﻧﺎﺳ ﯾ ﻓﻮ ﯿ ژﻮ ﻻﺎﺑ ﺶﺨﺑ و ﯽﯾ

لﻮﻠﺤﻣ ) ناﺰﮕﻫ ﻞﻣﺎﺷ -

ﺘﻣ ﯿ ﻞ ﺮﺘﺳا (

ﻂﺳﻮﺗ بﺮﭼ يﺎﻫ ﺪﯿﺳا ﺐﯿﮐﺮﺗ ﺶﺠﻨﺳ ﺖﻬﺟ زﺎﮔ هﺎﮕﺘﺳد

ﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﯽ

) Agilent 7890A (

راﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ ﺖﻓﺮﮔ

] 11 [.

2 - 6 - ﯽﺳﺎﻨﺷ ﺖﻓﺎﺑ ﯽﺳرﺮﺑ

ﻦﯾزﻮﺋا يﺰﯿﻣآ ﮓﻧر شور ﻪﺑ ﯽﺳﺎﻨﺷ ﺖﻓﺎﺑ -

ترﻮﺻ ﻦﯿﻠﯿﺴﮐﻮﺗﺎﻤﻫ

ﺖﻓﺮﯾﺬﭘ . ﺻﺎﻓ ﻪﻠﻀﻋ رد ﯽﻫد تراﺮﺣ نﺎﻣز ﺮﺛا رد هﺪﺷ دﺎﺠﯾا ﻪﻠ

ﺖﻓﺮﮔ راﺮﻗ ﯽﺳرﺮﺑ درﻮﻣ ]

7 [.

2 - 7 - ﺳرﺮﺑ ﯽ رﺎﻣآ ي

يرﺎﻣآ ﯽﺑﺎﯾزرا راﺰﻓا مﺮﻧ زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫ هداد

SPSS ﻪﺨﺴﻧ 16 و

ﺲﻧﺎﯾراو ﺰﯿﻟﺎﻧآ شور ﮏﻤﮐ ﻪﺑ ود

ﺮﻃ ﻪﻓ مﺎﺠﻧا ﺪﯾدﺮﮔ . راد ﯽﻨﻌﻣ

ندﻮﺑ ﻖﯾﺮﻃ زا ﺎﻫ ﻦﯿﮕﻧﺎﯿﻣ ﺎﻘﻣ نﻮﻣزآ

ﯾ ﻪﺴ ﻣ ﯿ ﮕﻧﺎ ﯿ ﻦ ﻦﮑﻧاد ﺢﻄﺳ رد

05 /0

<

ﯽﺳرﺮﺑP ﺪﺷ .

3 - ﺚﺤﺑ و ﺞﯾﺎﺘﻧ

3 - 1 - ﺖﻓا ﭘ ﻮﮕﯿﻣ هﺰﻣ و ﺖﻓﺎﺑ ،ﺖﺨ :

ﺰﯾﺎﺳ ﯽﺷروﺮﭘ ﯽﻣﺎﻧاو يﻮﮕﯿﻣ ،ﻪﻌﻟﺎﻄﻣ ﻦﯾا رد 100

- 80 ﺮﺳ زا ﺲﭘ

ﻒﻠﺘﺨﻣ يﺎﻫ ﺖﻈﻠﻏ ﺎﺑ ﮏﻤﻧ بآ لﻮﻠﺤﻣ رد ﻪﺘﺳﻮﭘ هاﺮﻤﻬﺑ و ﯽﻨﮐ )

ﺮﻔﺻ ﺎﺗ 4 ﺪﺻرد ( يﺎﻬﻧﺎﻣز رد و 1

ﺎﺗ 7 و هﺪﺷ هﺪﻧﺎﺷﻮﺟ ﻪﻘﯿﻗد

ﺮﺷ ﮏﯾ رد ﺎﺘﯾﺎﻬﻧ ﺪﻧﺪﯾدﺮﮔ ﮏﺸﺧ ﻂﯾا

) ﻞﮑﺷ 1 .(

Fig 1 Pacific white shrimp prepared after boiling in salt solutions (0, 2, 3, and 4%) for different times (1, 3, 5, and 7 min). Samples code: first code on each sample (0, 2, 3, 4) indicates salt concentration (%) and the second code on

each sample denotes boiling times (1, 3, 5, 7 min).

نﺎﻣز رد و ﻒﻠﺘﺨﻣ يﺎﻫ يرﻮﺷ ﺎﺑ ﮏﻤﻧ بآ رد ﻮﮕﯿﻣ نﺪﻧﺎﺷﻮﺟ ﺮﺛا يﺎﻫ ﻞﮑﺷ رد ﺖﻓﺎﺑ ﯽﺘﻔﺳ و ﯽﯾﺎﻬﻧ نزو ﺮﺑ ﻒﻠﺘﺨﻣ يﺎﻫ 2

و 3

ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .

و ﯽﺘﺷﺮﺳاو ،نﺪﻧﺎﺷﻮﺟ نﺎﻣز ﺶﯾاﺰﻓا ﺎﺑ

ﻨﯿﺌﺗوﺮﭘ تﺎﻌﻤﺠﺗ ﻪﮑﺒﺷ ﯽﮔﺪﯿﮐوﺮﭼ ﺐﺒﺳ تراﺮﺣ زا ﯽﺷﺎﻧ ﯽ

يﺮﯿﮔراﺮﻗ ضﺮﻌﻣ رد ﻦﯿﻨﭽﻤﻫ و نژﻼﮐ و ﯽﻧﻼﻀﻋ يﺎﻫﺮﺒﯿﻓ ﺐﺒﺳ ﻪﮐ هﺪﯾدﺮﮔ ﻞﯾﺮﺒﯿﻓﻮﯿﻣ يﺎﻫ ﻦﯿﺌﺗوﺮﭘ ﺰﯾﺮﮔ بآ يﺎﻬﻫوﺮﮔ ﻢﻫﺮﺑ ﻪﻌﺳﻮﺗ ﯿﺌﺗوﺮﭘ ﻦﯿﺑ و ﻞﺧاد يﺪﯾﺪﺟ يﺎﻫ ﺶﻨﮐ

يﺎﻫ ﻦ

ﻢﮐاﺮﺘﻣ ﻦﯿﺌﺗوﺮﭘ ﺎﺗ دﻮﺷ ﯽﻣ ﺐﺒﺳ ﺎﺘﯾﺎﻬﻧ ﻪﮐ ددﺮﮔ ﯽﻣ يرﺎﺘﺧﺎﺳ ددﺮﮔ يﺮﺗ ]

13 [ . اﺬﻟ نوﺮﯿﺑ ﺖﻤﺳ ﻪﺑ ﯽﻧﻼﻀﻋ يﺎﻫﺮﺒﯿﻓ زا بآ ،

دﻮﺷ ﯽﻣ ﺖﺨﭘ و ﯽﻧزو ﺖﻓا ﻪﺑ ﺮﺠﻨﻣ ﻪﮐ هﺪﺷ هدﺎﺘﺳﺮﻓ .

يﻮﮕﯿﻣ رد

ﮏﻤﻧ بآ رد هﺪﺷ هﺪﻧﺎﺷﻮﺟ يﺪﻨﻫ ﺪﯿﻔﺳ 4

بآ ﺪﺻرد ،ﺪﺻرد

زا ﺲﭘ ﻪﻠﻀﻋ 1

ﺎﯾ 7 ﺐﯿﺗﺮﺗ ﻪﺑ نﺪﻧﺎﺷﻮﺟ ﻪﻘﯿﻗد 75

و 72 ﺪﺻرد

ﺖﺳا هدﻮﺑ ]

7 [ . زا ﺲﭘ ﺎﻫﻮﮕﯿﻣ ﯽﯾﺎﻬﻧ نزو ﺰﯿﻧ ﻪﻌﻟﺎﻄﻣ ﻦﯾا رد 7

ﻪﻘﯿﻗد نﺎﺸﻧ ار ﯽﻬﺟﻮﺗ ﻞﺑﺎﻗ ﺖﻓا ﻒﻠﺘﺨﻣ يﺎﻬﯾرﻮﺷ رد نﺪﯿﺷﻮﺟ

داد دراد ﺖﻘﺑﺎﻄﻣ ﻦﯿﺸﯿﭘ تﺎﻌﻟﺎﻄﻣ ﺞﯾﺎﺘﻧ ﺎﺑ ﻪﮐ .

ﺳ ﻦﯾﺮﺘﻤﮐ

ﻔ يرﻮﺷ ﻪﺑ طﻮﺑﺮﻣ ﻮﮕﯿﻣ رد ﺖﻓﺎﺑ ﯽﺘ ﺮﻔﺻ

رد ﺪﺻرد

دﻮﺑ ﺎﻫ نﺎﻣز ﯽﻣﺎﻤﺗ )

ﻞﮑﺷ 3 .(

ﺮﺑ ،يرﻮﺷ ﺶﯾاﺰﻓا ﺎﺑ ﯽﺘﻔﺳ

رد ﻪﮑﯾرﻮﻄﺑ ﺪﺷ هدوﺰﻓا يراد ﯽﻨﻌﻣ رﻮﻄﺑ هﺪﺷ ﮏﺸﺧ يﺎﻫﻮﮕﯿﻣ يﺎﻫ نﺎﻣز 3

و 7 يرﻮﺷ رد هﺪﺷ هﺪﻧﺎﺷﻮﺟ يﺎﻫﻮﮕﯿﻣ ،ﻪﻘﯿﻗد 3

ﻦﯾﺮﺗﻻﺎﺑ ﺪﺻرد ﯽﺘﻔﺳ

ﺪﻧداد نﺎﺸﻧ ار ﺖﻓﺎﺑ )

05 /0

<

.(P نﺎﻣز رد

نﺪﺷ ﮏﺸﺧ 5

يﺎﻫ يرﻮﺷ ،ﻪﻘﯿﻗد 2

و 4 ﻦﯾﺮﺗﻻﺎﺑ ﻪﺑ ﺮﺠﻨﻣ ﺪﺻرد

يﺎﻫ نﺎﻣز زا ﺮﺘﻤﮐ ﺖﻓﺎﺑ ﯽﺘﻔﺳ ﻦﯾا ﯽﻟو هﺪﺷ ﺖﻓﺎﺑ ﯽﺘﻔﺳ 3

و 7

دﻮﺑ ﻪﻘﯿﻗد ) 05 / 0

<

.(P ﺶﯾاﺰﻓا ﯽﺘﻔﺳ ﺛا ﺮﺑ ﻮﮕﯿﻣ ﺖﻓﺎﺑ نﺪﻧﺎﺷﻮﺟ ﺮ

دﻮﺷ هداد ﺖﺒﺴﻧ ﻢﮐاﺮﺘﻣ ﯽﻨﯿﺌﺗوﺮﭘ رﺎﺘﺧﺎﺳ ﻪﺑ ﺪﻧاﻮﺗ ﯽﻣ ]

14 [ اﺬﻟ و

ﻮﮕﯿﻣ ﺖﻓﺎﺑ ﯽﺘﻔﺳ و ﺖﺨﭘ ﺖﻓا و نزو ﺶﻫﺎﮐ ﻪﻌﻟﺎﻄﻣ ﻦﯾا رد

ﺎﺑ

طﺎﺒﺗرا رد ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ ﺶﻫﺎﮐ و ﻦﯿﺌﺗوﺮﭘ ﯽﺘﺷﺮﺳاو ﺶﯾاﺰﻓا ﺖﺳا . ﺖﻈﻠﻏ رد 4

نﺎﻣز و يرﻮﺷ ﺪﺻرد 7

كﻮﭘ ﺖﻠﻋ ﻪﺑ ﻪﻘﯿﻗد

نﺪﺷ ﻓﺎﯾ ﺶﻫﺎﮐ ﯽﺘﻔﺳ ،ﻮﮕﯿﻣ ﺖﻓﺎﺑ ﺖ

. يﺪﻨﻫ ﺪﯿﻔﺳ يﻮﮕﯿﻣ رد

نﺎﻣز ﺶﯾاﺰﻓا ﺎﺑ يراد ﯽﻨﻌﻣ رﻮﻄﺑ ﺖﻓﺎﺑ ﯽﺘﻔﺳ و ﺖﺨﭘ ﺖﻓا ﺖﻈﻠﻏ ﺎﺑ طﺎﺒﺗرا رد ﺶﯾاﺰﻓا ﻦﯾا ﯽﻟو ﺖﻓﺎﯾ ﺶﯾاﺰﻓا نﺪﻧﺎﺷﻮﺟ دﻮﺒﻧ راد ﯽﻨﻌﻣ ﯽﻟو ﺖﻓﺮﯾﺬﭘ ترﻮﺻ ﻪﭼﺮﮔا ﮏﻤﻧ ]

7 [.

01 05

03 07

21 23

25 27

31 33

35 37

41

43 47

45

Fig 2 Wight of pacific white shrimp after boiling in salt solutions (0, 2, 3, and 4%) for different times (1,

3, 5, and 7 min). Different small superscript letters indicate significant difference (P<0.05).

Fig 3 Hardness of pacific white shrimp after boiling in salt solutions (0, 2, 3, and 4%) for different times (1, 3, 5, and 7 min). Different small superscript letters

indicate significant difference (P<0.05).

ﻪﺘﻓﺮﮔ راﺮﻗ ﯽﺴﺣ ﯽﺑﺎﯾزرا درﻮﻣ هﺪﺷ ﺪﯿﻟﻮﺗ يﺎﻫﻮﮕﯿﻣ ﻪﯿﻠﮐ

) ﻞﮑﺷ 4 ( رد ﮏﻤﻧ نوﺪﺑ بآ رد نﺪﻧﺎﺷﻮﺟ ﻪﮐ ﺪﯾدﺮﮔ ﺺﺨﺸﻣ و

نﺎﻣز 1 نﺎﻣز ﻦﯾا رد و هﺪﺷ ﺎﻫ ﻮﮕﯿﻣ ﻢﮐ شﺮﯾﺬﭘ ﻪﺑ ﺮﺠﻨﻣ ﻪﻘﯿﻗد

،

ﺖﻈﻠﻏ 2 دﻮﻤﻧ دﺎﺠﯾا ار هﺰﻣ ﻦﯾﺮﺗﻻﺎﺑ ﮏﻤﻧ ﺪﺻرد )

05 / 0

<

.(P

نﺎﻣز رد ﮏﻤﻧ ﺮﺘﺸﯿﺑ يﺎﻫ ﺖﻈﻠﻏ 1

ﻪﻘﯿﻗد ﯽﻨﻌﯾ 5 و 7 ﺮﺠﻨﻣ ﺪﺻرد ﺪﺷ ﺎﻫ ﻮﮕﯿﻣ رد هﺰﻣ ﻦﯾﺮﺘﻤﮐ ﻪﺑ

) 05 /0

<

.(P نﺎﻣز ﺶﯾاﺰﻓا ﺎﺑ

ﻪﮑﯾرﻮﻄﺑ ﺖﻓﺎﯾ ﺶﯾاﺰﻓا يراد ﯽﻨﻌﻣ رﻮﻄﺑ ﺎﻫﻮﮕﯿﻣ هﺰﻣ ،نﺪﻧﺎﺷﻮﺟ نﺎﻣز رد 3 يﺎﻫ يرﻮﺷ ﻪﺑ طﻮﺑﺮﻣ هﺰﻣ ﻦﯾﺮﺗﻻﺎﺑ ،ﻪﻘﯿﻗد ﺮﻔﺻ

، 2 و 3

دﻮﺑ ﺪﺻرد .

يﺎﻫ نﺎﻣز رد 5

و 7 رد هﺰﻣ ﻦﯾﺮﺗﻻﺎﺑ ،ﺖﺨﭘ ﻪﻘﯿﻗد

يﺎﻫ يرﻮﺷ ﺻ

ﺮﻔ و 2 ﺮﺠﻨﻣ ﺮﺗﻻﺎﺑ يﺎﻫ يرﻮﺷ و دﺎﺘﻓا قﺎﻔﺗا ﺪﺻرد

ﺪﯾدﺮﮔ يﺮﺘﻤﮐ شﺮﯾﺬﭘ ﻪﺑ )

05 /0

<

.(P يرﻮﺷ رد 4

هﺰﻣ ،ﺪﺻرد

يﺎﻫ نﺎﻣز رد ﺎﻫﻮﮕﯿﻣ 1

ﺎﺗ 5 دﻮﺑ ﺎﻫ ﻪﻧﻮﻤﻧ ﺮﯾﺎﺳ زا ﺮﺘﻤﮐ ﻪﻘﯿﻗد

) 05 / 0

<

(P نﺎﻣز رد دﻮﺟ و ﻦﯾا ﺎﺑ 7

دﻮﺒﻬﺑ ﻮﮕﯿﻣ هﺰﻣ ،ﻪﻘﯿﻗد

ﺖﺷاد يﺮﺘﺸﯿﺑ .

Fig 4 Taste score for pacific white shrimp after boiling in salt solutions (0, 2, 3, and 4%) for different times (1, 3, 5, and 7 min). Different small superscript

letters indicate significant difference (P<0.05).

3 - 2 - بﺮﭼ يﺎﻫ ﺪﯿﺳا ﺐﯿﮐﺮﺗ

ﻣز رد هﺪﺷ ﮏﺸﺧ يﺎﻫﻮﮕﯿﻣ بﺮﭼ يﺎﻫ ﺪﯿﺳا ﻞﯿﻓوﺮﭘ يﺎﻫ نﺎ

ﻒﻠﺘﺨﻣ و ﺶﺠﻨﺳ لوﺪﺟ رد

1 ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .

ﻦﯿﻨﭽﻤﻫ

ﮏﺸﺧ يﻮﮕﯿﻣ بﺮﭼ يﺎﻫ ﺪﯿﺳا ماﺮﮔﻮﺗﺎﻣوﺮﮐ ﻪﻧﻮﻤﻧ ﮏﯾ رﻮﺷ و

ﻞﮑﺷ رد 5 ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .

Fig 5 A typical chromatogram of the fatty acid profiles for bine salted pacific white shrimp

ﮏﯿﺌﻟوا بﺮﭼ يﺎﻫ ﺪﯿﺳا ﻟ ،7

ﮏﯿﺌﻟﻮﻨﯿ ﮏﯿﺘﯿﻤﻟﺎﭘ و 8

ﻦﯾﺮﺘﻧارواﺮﻓ 9

ﺐﯿﺗﺮﺗ ﻪﺑ و هدﻮﺑ ﮏﺸﺧ يﻮﮕﯿﻣ هدروآﺮﻓ رد بﺮﭼ يﺎﻫ ﺪﯿﺳا 20

-

19 ،ﺪﺻرد 16 - 13 و ﺪﺻرد 19

- 16 يﺎﻫ ﺪﯿﺳا ﻞﮐ زا ﺪﺻرد

ﺎﺼﺘﺧا دﻮﺨﺑ ار بﺮﭼ ص

ﺪﻧدﻮﺑ هداد .

يﺎﻫ ﺪﯿﺳا ناﺰﯿﻣ عﻮﻤﺠﻣ رد

بﺮﭼ ﺎﮕﻣا - 3 زا ﺮﺗﻻﺎﺑ ﺎﮕﻣا - 6 يﺎﻫ ﺪﯿﺳا ﺖﺒﺴﻧ ﻪﮑﯾرﻮﻄﺑ دﻮﺑ

بﺮﭼ ﺎﮕﻣا - 3 ﺎﮕﻣا ﻪﺑ - 6 ﻦﯿﺑ 1/

1 ﯽﻟا 5/

1 دﻮﺑ ﺮﯿﻐﺘﻣ )

لوﺪﺟ 1 .(

ﻪﻧﻮﻤﻧ ﻦﯿﺑ رد يراد ﯽﻨﻌﻣ توﺎﻔﺗ ﺪﯿﺳا ﮏﯿﺌﻟوا و ﺪﯿﺳا ﮏﯿﺘﯿﻤﻟﺎﭘ ﺪﻧداﺪﻧ نﺎﺸﻧ دﻮﺧ زا ﻒﻠﺘﺨﻣ يﺎﻫ نﺎﻣز رد هﺪﺷ ﮏﺸﺧ يﺎﻫ ) 05 / 0

>

.(P رد ار ناﺰﯿﻣ ﻦﯾﺮﺘﺸﯿﺑ ﺪﯿﺳا ﮏﯿﺌﻟﻮﻨﯿﻟ ،دﻮﺟو ﻦﯾا ﺎﺑ

نﺎﻣز ﺮﻔﺻ ﺖﺷاد ) 05 /0

<

.(P ﮏﺸﺧ يﺎﻫﻮﮕﯿﻣ نﺎﻣز رد هﺪﺷ

8

ﺎﮕﻣا بﺮﭼ يﺎﻫ ﺪﯿﺳا ناﺰﯿﻣ ﻦﯾﺮﺘﺸﯿﺑ ياراد ﻪﻘﯿﻗد -

3 ﺪﻧدﻮﺑ . ناﺰﯿﻣ

بﺮﭼ ﺪﯿﺳا ﺪﯿﺳا ﮏﯿﺋﻮﻧﺎﺘﻨﭘازﻮﮑﯾا

ﻦﯿﺑ ادوﺪﺣ 10

9 ﯽﻟا 12 ﺪﺻرد

نﺎﻣز زا ﺮﯿﻐﺑ و دﻮﺑ ﺮﯿﻐﺘﻣ 8

ﺮﯾﺎﺳ رد يراد ﯽﻨﻌﻣ توﺎﻔﺗ ،ﻪﻘﯿﻗد

ﺖﺳا ﻪﺘﺷاﺪﻧ ﺎﻫ نﺎﻣز )

05 / 0

<

.(P بﺮﭼ ﺪﯿﺳا ناﺰﯿﻣ

ﺪﯿﺳا ﮏﯿﺋﻮﻧاﺰﮕﻫازﻮﮐود ﺑ 11

بﺮﭼ ﺪﯿﺳا زا ﺮﺗﻻﺎ ﮏﯿﺋﻮﻧﺎﺘﻨﭘازﻮﮑﯾا

7. C18:1n9 8. C18:2n6Cis 9. C16:0 10. EPA 11. DHA

ﺪﯿﺳا ﻦﯿﺑ ﻒﻠﺘﺨﻣ يﺎﻫ ﻪﻧﻮﻤﻧ رد و دﻮﺑ 12

ﯽﻟا 15 هدﻮﺑ ﺪﺻرد

ﺖﺳا . ا ناﺰﯿﻣ ﯾ نﺎﻣز رد بﺮﭼ ﺪﯿﺳا ﻦ 2

و 14 ﺮﯾﺎﺳ زا ﺮﺘﻤﮐ ﻪﻘﯿﻗد

هدﻮﺑ ﻪﻧﻮﻤﻧ )

05 /0

<

(P نﺎﻣز رد ناﺰﯿﻣ ﻦﯾﺮﺘﺸﯿﺑ و 8

هدﻮﺑ ﻪﻘﯿﻗد

ﺖﺳا . ﺺﺧﺎﺷ ناﺰﯿﻣ ﻦﯾ ﯽﻠﭘ

12

ﺴﮐا ﺮﮕﻧﺎﯿﺑ ﻪﮐ ﯾﺎ

يﺎﻫ ﺪﯿﺳا ﺶ

بﺮﭼ عﺎﺒﺷا ﺮﯿﻏ ﺪﻨﭼ يروآﺮﻓ و يراﺪﻬﮕﻧ ﻂﯾاﺮﺷ ﺮﯿﺛﺎﺗ ﺖﺤﺗ 13

ﺪﺷﺎﺑ ﯽﻣ ] 11 [ ﻦﯿﺑ 24 / 1 ﯽﻟا 48 /1 ﻫﻮﮕﯿﻣ و هدﻮﺑ ﺮﯿﻐﺘﻣ يﺎ

ﮏﺸﺧ

نﺎﻣز هﺪﺷ 8

ﺪﻧداد نﺎﺸﻧ ار ﺺﺧﺎﺷ ﻦﯾﺮﺗﻻﺎﺑ ﻪﻘﯿﻗد .

،دﻮﺟو ﻦﯾا ﺎﺑ

ﺪﺷ ﺮﺘﺸﯿﺑ ن ندﺮﮐ ﮏﺸﺧ نﺎﻣز ﻮﮕﯿﻣ

ﻪﺑ ﺮﺠﻨﻣ ﺶﯾﺎﺴﮐا ﺪﯿﺳا ﺮﺘﺸﯿﺑ

ﺪﯾدﺮﮔ عﺎﺒﺷا ﺮﯿﻏ ﺪﻨﭼ بﺮﭼ يﺎﻫ .

ﻨﭽﻤﻫ يا ﻪﯾﺬﻐﺗ ﺖﯿﻔﯿﮐ ﻦﯿ

ﺪﺷ ﯽﺳرﺮﺑ ﻒﻠﺘﺨﻣ يﺎﻫ نﺎﻣز رد هﺪﺷ ﮏﺸﺧ يﺎﻫﻮﮕﯿﻣ ﯽﺑﺮﭼ .

ﻪﺘﯿﺴﻧژﻮﺒﻣوﺮﺗ ﺺﺧﺎﺷ رد ﯽﻧﻮﺧ ﻪﺘﺨﻟ ﻞﯿﮑﺸﺗ لﺎﻤﺘﺣا ﺮﮕﻧﺎﯿﺑ ﻪﮐ 14

ﺪﺷﺎﺑ ﯽﻣ ﻦﻏور ﻂﺳﻮﺗ ﺎﻬﮔر ]

12 [ ﻒﻠﺘﺨﻣ يﺎﻫ ﻪﻧﻮﻤﻧ رد ﻦﯿﺑ

044 / 0 ﯽﻟا 052 / 0 دﻮﺑ ﺮﯿﻐﺘﻣ .

ﻦﯾﺮﺗﻻﺎﺑ ﺺﺧﺎﺷ ﻪﺑ طﻮﺑﺮﻣ

تﺪﻣ ياﺮﺑ هﺪﺷ ﮏﺸﺧ يﺎﻫﻮﮕﯿﻣ 2

، 12 و 14 دﻮﺑ ﺖﻋﺎﺳ .

ﻦﯾا

يﺎﻫ نﺎﻣز رد هﺪﺷ ﮏﺸﺧ يﺎﻫﻮﮕﯿﻣ ندﻮﺑ ﺮﺗ ﻢﻟﺎﺳ ﺮﮕﻧﺎﯿﺑ ﺮﻣا 8

و

ﺲﭙﺳ 6 يا ﻪﯾﺬﻐﺗ ظﺎﺤﻟ ﻪﺑ ﺖﻋﺎﺳ ﺪﺷﺎﺑ ﯽﻣ

.

12. Polyene index (C20:5 + C22:6 / C16:0) 13. PUFA

14. Thrombogenicity

Table 1 Fatty acid profiles for bine salted pacific white shrimp dried for different times (0-14 h)

Fatty acids Drying time (h)

0 2 4 6 8 10 14

C14:0 0.11 ± 0.0^c 0.11 ± 0.02^c 0.12 ± 0.01^bc 0.11 ± 0.01^bc 0.11 ± 0.01^bc 0.16 ± 0.0^a 0.14 ± 0.0^ab C14:1n5 1.14 ± 1.08^a 0.77 ± 0.22^a 0.57 ± 0.36^a 0.69 ± 0.45^a 0.60 ± 0.18^a 0.70 ± 0.02^a 0.51 ± 0.4^a C16:0 17.79 ± 1.27^a 16.85 ± 0.28^a 17.18 ± 0.06^a 17.27 ± 0.53^a 17.92 ± 1.22^a 18.81 ± 0.72^a 18.24 ± 0.12^a C16:1n7 0.77 ± 0.15^b 0.79 ± 0.14^b 0.92 ± 0.02^ab 0.89 ± 0.01^ab 0.81 ± 0.05^b 0.99 ± 0.06^ab 1.08 ± 0.01^a

C18:0 10.23 ± 0.67^ab 10.88 ± 0.05^ab 10.96 ± 0.48^ab 9.66 ± 0.12^b 10.44 ± 0.49^ab 10.78 ± 0.94^ab 11.12 ± 0.65^a C18:1n9 20.05 ± 1.25^a 19.51 ± 0.28^a 19.92 ± 0.73^a 20.43 ± 0.71^a 19.78 ± 0.67^a 19.72 ± 0.13^a 19.80 ± 0.26^a

C18:1n7 0 0 0 0 0 0 0

C18:2n6Cis 15.86 ± 1.29^a 14.96 ± 0.54^ab 14.51 ± 0.38^ab 14.76 ± 0.26^ab 13.69 ± 0.50^b 13.92 ± 0.10^b 15.13 ± 0.56^ab C18:3n3 0.77 ± 0.09^ab 0.90 ± 0.01^ab 0.63 ± 0.26^b 0.76 ± 0.10^b 0.70 ± 0.02^b 0.88 ± 0.07^ab 0.95 ± 0.02^a

C20:0 0.43 ± 0.01^a 0.20 ± 0.02^a 0.57 ± 0.12^a 0.46 ± 0.05^a 0.30 ± 0.43^a 0.37 ± 0.14^a 0.45 ± 0.26^a

C20:1n9 0 0 0 0 0 0 0

C20:2n6 1.04 ± 0.28^a 1.07 ± 0.03^a 0.85 ± 0.10^a 0.66 ± 0.24^a 0.64 ± 0.90^a 0.94 ± 0.01^a 0.71 ± 0.23^a C20:4n6 4.41 ± 0.11^bc 4.21 ± 0.09^bc 4.37 ± 0.31^bc 4.10 ± 0.33^c 5.20 ± 0.10^a 4.64 ± 0.02^b 4.66 ± 0.07^b

C20:3n3 0 0 0 0 0 0 0

C20:5n3

(EPA) 9.39 ± 0.36^b 9.39 ± 0.36^b 9.69 ± 0.62^b 9.22 ± 0.46^b 11.56 ± 0.13^a 9.98 ± 0.14^b 9.93 ± 0.04^b C22:0 0.76 ± 0.32^a 0.61 ± 0.23^a 0.78 ± 0.39^a 0.62 ± 0.14^a 0.34 ± 0.48^a 0.49 ± 0.08^a 0.27 ± 0.26^a

C22:1n9 0 0 0 0 0 0 0

C22:6n3

(DHA) 13.57 ± 0.59^ab 12.71 ± 0.42 ^b 13.37 ± 1.06^b 13.43 ± 0.79^b 15.0 ± 0.21^a 13.83 ± 0.26^ab 12.74 ± 0.39^b

C24:0 0 0 0 0 0 0 0

C24:1n9 0 0 0 0 0 0 0

Unknown 3.56 ± 2.59^a 6.81 ± 0.53^a 5.45 ± 3.29^a 6.98 ± 2.18^a 2.71 ± 1.44^a 3.67 ± 1.20^a 3.66 ± 0.15^a Values are shown as mean +SD (n = 2). Different small superscript letters in the same row indicate significant

differences (P≤0.05).

3 - 3 - ﻮﮕﯿﻣ رﺎﺘﺧﺎﺳوﺮﮑﯿﻣ ﺖﯿﻌﺿو

نﺪﻧﺎﺷﻮﺟ شور ﻪﺑ ﺖﺨﭘ ﻦﯿﺣ رد

، زا ﻪﻠﻀﻋ رﺎﺘﺧﺎﺳ رد تاﺮﯿﯿﻐﺗ

ﻪﻠﻤﺟ ﯽﻟﻮﻠﺳ ءﺎﺸﻏ ﯽﮕﺘﺴﮑﺷ ،ﯽﻧﻼﻀﻋ يﺎﻫ لﻮﻠﺳ هﺪﺷ هﺎﺗﻮﮐ ،

بآ رد لﻮﻠﺤﻣ يﺎﻫ ﻦﯿﺌﺗوﺮﭘ تﺎﻌﻤﺠﺗ )

ﮏﯿﻤﺳﻼﭘﻮﮐرﺎﺳ (،

ﻊﻤﺟ

ﻫ ﻦﯿﺌﺗوﺮﭘﺪﺷ ﻞﺣ و ﯽﮔﺪﺷ ﺪﺘﻓا ﯽﻣ قﺎﻔﺗا يﺪﻧﻮﯿﭘ ﺖﻓﺎﺑ يﺎ

] 14 و 3[

. ﮏﺸﺧ و رﻮﺷ ﯽﺷروﺮﭘ ﯽﻣﺎﻧاو ﻮﮕﯿﻣ ﯽﺘﻓﺎﺑ رﺎﺘﺧﺎﺳ ﺮﯿﯿﻐﺗ

ﻒﻠﺘﺨﻣ يﺎﻫ نﺎﻣز رد هﺪﺷ ﻞﮑﺷ رد

6 ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .

ﮑﺳوﺮﮑﯿﻣ ﺮﯾوﺎﺼﺗ ﻮ

ﻮﮕﯿﻣ ﻒﻠﺘﺨﻣ يﺎﻫ ﻪﻧﻮﻤﻧ ﯽﺿﺮﻋ ﻊﻄﻘﻣ ﯽﭘ

ﯽﻣ مﻮﯾﺰﯿﻣوﺪﻧآ و مﻮﯾ ﺰﯿﻣ يﺮﭘ ،ﯽﻧﻼﻀﻋ يﺎﻫﺮﺒﯿﻓ هﺪﻨﻫد نﺎﺸﻧ ﺪﺷﺎﺑ . ﮏﺸﺧ نﺎﻣز رد ندﺮﮐ

2 راﺪﻘﻣ ﺖﻋﺎﺳ ﻪﻠﺻﺎﻓ

يﺎﻫﺮﺒﯿﻓ ﻦﯿﺑ

ﻪﺘﻓﺮﮔ راﺮﻗ ﯽﺑﻮﺧ ﺖﯿﻌﺿو رد ﺖﻓﺎﺑ و هدﻮﺑ ﻢﮐ رﺎﯿﺴﺑ ﯽﺗﻼﻀﻋ ﺖﺳا

. ﺶﯾاﺰﻓا ﺎﺗ ندﺮﮐ ﮏﺸﺧ نﺎﻣز 4

ﺮﺑ ﯽﺳﻮﺴﺤﻣ ﺮﯿﯿﻐﺗ ﺰﯿﻧ

ﻪﻧﻮﻤﻧ ﻪﯿﺒﺷ ﺎﺒﯾﺮﻘﺗ و ﻪﺘﺷاﺪﻧ ﺖﻓﺎﺑ رﺎﺘﺧﺎﺳ 2

ﺪﺷﺎﺑ ﯽﻣ ﺖﻋﺎﺳ .

رد

نﺎﻣز 6 ﺶﯾاﺰﻓا ﯽﻧﻼﻀﻋ يﺎﻫﺮﺒﯿﻓ ﻦﯿﺑ يﺎﻀﻓ يدوﺪﺣ ﺎﺗ ﺖﻋﺎﺳ

ﻪﺘﻓﺎﯾ ﺖﺳا . ندﺮﮐ ﮏﺸﺧ نﺎﻣز ﺮﺘﺸﯿﺑ ﺶﯾاﺰﻓا ﺎﺑ )

8 ﺎﺗ 14 ﺖﻋﺎﺳ (

يﺎﻫﺮﺒﯿﻓ ﻦﯿﺑ يﺎﻀﻓ و هدﻮﺑ ﺮﺗ دﻮﻬﺸﻣ ﯽﺘﻓﺎﺑ رﺎﺘﺧﺎﺳ تاﺮﯿﯿﻐﺗ ﺖﺳا هﺪﺷ ﺮﺘﺸﯿﺑ ﯽﻧﻼﻀﻋ .

Niamnuy نارﺎﮑﻤﻫ و

] 7 [ نﺎﯿﺑ

يﺪﻨﻫ ﺪﯿﻔﺳ يﻮﮕﯿﻣ رد ﻪﮐ ﺪﻨﺘﺷاد و نﺪﻧﺎﺷﻮﺟ نﺎﻣز ﺶﯾاﺰﻓا ﺎﺑ15

ﻋ تﺎﻌﻤﺠﺗ و ﯽﺘﺷﺮﺳاو ﮏﻤﻧ ﺖﻈﻠﻏ ﯽﮔﺪﺷ ﻊﻤﺟ ﺐﺒﺳ ﯽﺿﺮ

ﺒﯿﻓ ﯽﻧﻼﻀﻋ يﺎﻫﺮ ﻞﯿﻟد ﻪﺑ ﯽﻧﻼﻀﻋ يﺎﻫﺮﺒﯿﻓ ﻦﯿﺑ فﺎﮑﺷ و هﺪﺷ

دﻮﺷ ﯽﻣ ﺮﺘﺸﯿﺑ ﻦﯿﺗﻻژ و نژﻼﮐ ﯽﺗراﺮﺣ ﺖﯿﻟﻼﺣ .

15. Penaeus indicus

Fig 6. Microstructure forbine saltedpacific white shrimp dried for different times

4 - يﺮﯿﮔ ﻪﺠﯿﺘﻧ

ﯽﺳرﺮﺑ شﻮﺟ نﺎﻣز و ﮏﻤﻧ ﺖﻈﻠﻏ ﺖﻓا ﻦﯾﺮﺘﺸﯿﺑ ﻪﮐ داد نﺎﺸﻧ

ﻮﺑﺮﻣ ﺖﺨﭘ نﺎﻣز ﻪﺑ ط

7 ﺖﺳا هدﻮﺑ ﻪﻘﯿﻗد .

ﺶﯾاﺰﻓا ﺎﺑ ﻦﯿﻨﭽﻤﻫ

يﺎﻫ نﺎﻣز رد ﻪﮑﯾرﻮﻄﺑ ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ﺎﻫ ﻪﻧﻮﻤﻧ ﯽﺘﻔﺳ ﺮﺑ ،يرﻮﺷ 3

و 7 يرﻮﺷ رد هﺪﺷ هﺪﻧﺎﺷﻮﺟ يﺎﻫﻮﮕﯿﻣ ،ﻪﻘﯿﻗد 3

ﻦﯾﺮﺗﻻﺎﺑ ﺪﺻرد

ﺪﻧداد نﺎﺸﻧ ار ﺖﻓﺎﺑ ﯽﺘﻔﺳ .

يﺎﻫ نﺎﻣز رد 5

و 7 ،ﺖﺨﭘ ﻪﻘﯿﻗد

و ﺮﻔﺻ يﺎﻫ يرﻮﺷ رد هﺰﻣ ﻦﯾﺮﺗﻻﺎﺑ 2

ا قﺎﻔﺗا ﺪﺻرد يرﻮﺷ و دﺎﺘﻓ

ﺪﯾدﺮﮔ يﺮﺘﻤﮐ شﺮﯾﺬﭘ ﻪﺑ ﺮﺠﻨﻣ ﺮﺗﻻﺎﺑ يﺎﻫ .

ﺴﮐا ﯾﺎ يﺎﻫ ﺪﯿﺳا ﺶ

ﺮﯿﺛﺎﺗ ﺖﺤﺗ ﮏﺸﺧ و رﻮﺷ يﺎﻫﻮﮕﯿﻣ يا ﻪﯾﺬﻐﺗ شزرا و بﺮﭼ دﻮﺑ ﺮﺛﻮﻣ نآ رﺎﺘﺧﺎﺳ ﺰﯾر ﺮﺑ و ﺖﻓﺮﮔ راﺮﻗ نﺪﺷ ﮏﺸﺧ نﺎﻣز .

5 - ﻊﺑﺎﻨﻣ

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Effect of boiling in salt solution and drying on the quality of farmed Pacific white shrimp (Litopenaeus vannamei)

Zarei, H. ¹, Nikoo, M. ^1*, Rahmanifarah, K. ³

1. Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, West Azerbaijan, Iran

ABSTRACT ARTIClE INFO

Article History:

Received 2020/ 08/ 11 Accepted 2021/ 04/ 14

Keywords:

Salted and dried shrimp, Texture,

Fatty acids, Microstructure, Taste.

The effects of boiling time (1-7 min) and concentration of salt solution (0-4%) on the quality of farmed pacific white shrimp (Litopenaeus vannamei) dried for 20 h at 60 ºC was determined. In all salt concentrations, the increase in boiling time from 1 to 7 min decreased shrimp weight (P < 0.05). The highest weight loss was found after 7 min. With increasing salt concentrations, hardness increased; the highest hardness was found when shrimp were boiled in 3% salt concentrations for 3 and 7 min (P < 0.05). At 5 and 7 min of boiling, salt concentrations of 0 and 2% led to the highest taste score while the higher salinity decreased taste (P < 0.05). Shrimp dried for 8 h had the highest content of omega-3 fatty acids. The higher oxidation of polyunsaturated fatty acids occurred when drying time increased. The TI index was between 0.044 and 0.052 and the highest index was for those dried for 2, 12, and 14 h. Shrimp died for 2 h showed the lower gap between muscle fibers and a similar microstructure was observed at 4 h of drying. After 6 h of drying, the gap was increased to some extent while with further increase of drying time (8 to 14 h) considerable texture changes were observed with large gap among muscle fibers.

DOI: 10.29252/fsct.18.06.16

*Corresponding Author E-Mail:

m.nikoo@urmia.ac.ir

Iranian Journal of Food Science and Technology

Homepage:www.fsct.modares.ir

Scientific Research