Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C

The term shrimp is used to refer to some decapod crustaceans, although the exact animals. Macrobrachium nipponense is a species of freshwater shrimp that was first described in 1849. Macrobrachium nipponense is native of Persian Gulf, Cold Temperature Northwest Pacific, East China Sea, South China Sea, Temperate Northern Pacific and Yellow Sea. This shrimp is native in Japan and Malaysia countries and introduced to China, Iran, Iraq, Philippines, Singapore and Russia. Its distribution is Southern Asia. It is introduced to Bohai Sea, Somali Sea, Sunda Shelf, Yangtze Estuary and Caspian Sea. Common names of Macrobrachium nipponense is Oriental river prawn, Bouquet Nipon, Tenaga ebi, Ho bsia and Camaron nipon. Food items reported for Macrobrachium nipponense is unspecified detritus. Macrobrachium nipponense be able to live in Benthic, freshwater, brackish and Tropical environments. This shrimp classified in Malacostraca, Decapoda and Palaemonidae. Shrimp is important types of seafood that are consumed worldwide. Shrimp is also the most popular type traded worldwide. They can be farmed domestically or caught in the wild. Shrimp as a source of protein a variety of different nutrients. It is rich in antioxidants. Shrimp's benefits include having both omega-3 and omega-6 fatty acids. The cholesterol in shrimp is fairly high, it's not bad for your health. Shrimp is low in calories yet and rich in Nutrients. Approximately 90% of the calories in shrimp come from protein, and the rest come from fat. They play important roles in the food chain and are an important food source. Macrobrachium nipponense is considered one of the most nutritious food sources in the world, which, unlike its high nutritional value, has not been considered for human consumption. Many fermented shrimp products are prepared in different parts of the world and the method of processing depends upon various factors, viz availability of raw materials, consumers preference and the climatic conditions of the region. In addition, shrimp sauce is a product that can be made cheaply from various shrimp raw materials, which are not normally used for food. Human uses of Macrobrachium nipponense is shrimp sauce. Sauces are known in different countries with different names and are commonly used as main dishes or seasonings. Sauce is a liquid condiment made from shrimp that have been coated in salt. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Burma, Cambodia, China, Indonesia, Laos, Malaysia, Philippines, Taiwan, Thailand, and Vietnam. Fermentation is one of the oldest techniques in food preservation as it not only extends the shelf-life but also enhances the flavor and nutritional quality of the product. Shrimp sauce, a fermented product. It is a translucent, clear amber yellow or brown liquid, with a salty taste and shrimp flavor obtained from fermentation of a mixture of shrimp and salt, and the fermentation takes not less than 6 months. The product is intended for direct consumption as a seasoning, or condiment, or ingredient for many Asian dishes. it is the main source of protein in the diet and has become a necessity in the house, and it also contains free amino acids and other protein degradation products, essential fatty acids, considerable amount of eicosapentaenoic acid and docosahexaenoic acid that are beneficial to human health. These aroma compounds of the fish sauces were mainly from lipids, amino compounds, and sugars of the raw materials, in which lipid was the major contributor. Although fermented shrimp sauce itself may not be directly used for a physiological functional food because of its high concentration of sodium chloride, the sauce may be useful as a source of biologically active substances, traditional, food supplements in the diet, are widely used in the world as condiments, as flavoring, material, and sometimes as a substitute for the other sauce. The purpose of this study was to determine the chemical, microbial and sensory quality and shelf life of shrimp sauce produced of fresh shrimp from Anzali.

For this research, four treatments including fresh shrimp processed by salt, sorbitol, cooked rice and sucralose were considered. All treatments included 1: 1 salt, acetic acid, sodium sulfate, glutamate and sorbate potassium. Fresh shrimp processed by salt of 1: 1 was as a control sample. The experimental and control treatments were kept at refrigeration temperature for storage period of six months.

In experimental and control treatments, chemical, microbial and sensory factors showed significant changes during storage (p<0.05). Pseudomonas, Staphylococcus, Coliform, Escherichia coli, yeasts and molds were not observed in test and control treatments. The treatments processed with cooked rice showed better taste and overall acceptance compared to the others (p>0.05). Protein, fat, ash, moisture and salt absorption showed no significant difference among test and control samples (p>0.05). Sorbitol treatment has more moisture and freshness compared with the other treatments (p>0.05). The amount of sauce production in treatment processed by cooked rice has significant increase compared with the other treatments (p<0.05). But, the amount of sauce production in treatment processed by sorbitol has significant decrease compared with the other treatments (p<0.05). The control and test treatments had good quality the end of storage period in the refrigeration.

According to the results of the experiments, although the treatments processed with sorbitol were of higher freshness compared to the others, but considering the processed treatments by cooked rice had better taste than other treatments, the significant increase in the amount of sauce produced and overall acceptance of this treatment, therefore treatment processed by cooked rice is recommended for the preparation of sauce from fresh shrimp.