Effect of Storage Conditions on Astaxanthin and Total Microbial Count of Dried Sergestid Shrimp (Acetes species) Product
نویسندگان
1 Institute of Food and Biotechnology, Can Tho University, Can Tho City 94000, Vietnam
2 Faculty of Applied Technology, Van Lang University, Ho Chi Minh City 700000, Vietnam
3 Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
4 Faculty of Tourism and Culinary, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh, Vietnam
5 Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
6 Faculty of Applied Technology, Van Lang University, Ho Chi Minh City 700000, Vietnam
7 Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
doi
10.22101/JRIFST.2024.398836.1476چکیده
One of the important components of Sergestid shrimp is astaxanthin, which brings many health benefits to humans such as antioxidant protection, prevent cancer and immune system enhancement. However, a limited understanding of the effects of packaging and storage conditions on product quality is responsible for the low shelf life of dried Sergestid shrimp products. The objective of this study is to investigate the influence of five types of packaging and temperature conditions (5-45 °C) and the duration of storage 15 days on product quality, including PE bags coated with aluminum film (Al/PE), colored PE bags, paper coated PE bags (Paper/PE), vacuum PE bags (VC) and glass bottle (TT) to select a suitable storage condition. Moisture content, astaxanthin, and total aerobic microbial content were evaluated during storage. The results showed that the Al/PE bags were highly effective in maintaining the moisture content and astaxanthin content. The transparent packaging (VC, TT) has negatively affected astaxanthin in dried Sergestid shrimp due to light exposure. Temperatures between 5 and 15 °C are ideal to protect astaxanthin, stabilize moisture content, and inhibit microbial growth. The results of the study are the basis for choosing packaging and storage conditions that extend the storage time of the dried product.
