الفهرس 
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Abstract
products in saline solut ion (2% sodium ch l oride) and i n toma to sauce . The components which
evaluated were moist ure , total nitrogen , fat , ash , carbohydrates , energy value
, NH 3-N , total volatile nitrogen , thiobarbituric acid value , trimethylamine ,
PH value were determined physical properties were assessed as water holding capacity ,
plasticity and texture indices. On the other hand , the microbi ological profile of raw shrimp
during different stages of processing ( peeling , washing , boiling and freezing ) was
assessed, in addition to the assess the microbiological evaluation of canned product was estimated
during 12 mon ths of storage at the ambient temperature. The assessed microbi al populations were
aerobic and anaerobic mesophilic bacterial count, Coliform bacteria , E. coli ,
staphylococcus aureus, Bacillus cereus and vibrio parahaemolyticus
. Organoleptic tests were carried out to evaluate the color , taste , aroma , texture and
overall acceptability .
On the other side this study was aimed to assess the biological evaluation of raw shrimp ( Penaeus
J aponicus) in case of its addition alone in the form dried meal (as I 0% of total diet) and in
mixing with dried tomato sauce meal (as I 0% and 0 . 5% of total diet) into the diet of the
experimen tal rats. In thi s study all of the followi ng items were detennined
protein efficiency ratio of each diet as affected by addition of dried shrimp meal , total protein
, globulin and albumin of rats serum of each experimental group as affected by diet intake and
liver weight as compared to the body weight of each rat ’s group.
The obtained results could be summarized as the following :-
1-The present data showed that the chemical composi tion of shrimp as influenced by the cairned
processi ng . The moi stu re content, protein and ash (70.3 I %; 23 .52 and 1.02 respectively) were
lower in raw shrimp than that for canned prod ucts. While the fat and carbohydrate contents (1 .41
% and 3 .74 % respectivel y) were higher in raw shrimp when compared with the same canned products.
On the other side, the canned products of shrimp were affected by the filling media. It is
believed that, the moisture content of canned shrimp in tomato sauce (73.01 %) was higher than that
for canned products in saline solution (72.72 %). Whil es , the total protein of canned product in
saline solution (24.42 %) was higher than that for the same product canned in tomato sauce (24.02
%). Also, canned shrimp with saline solution was the highest product in fat (0.57%), although, the
difference in fat content were not considerable. Fiber content were nearly small (0) in all canned
products because of high moisture ,protein and fat .
Energy value was higher for raw shrimp (122 Kcal/ I 00 g) in comparison with other shrimp prod
ucts which represent (108 and 106
Kcal/ 100 g) for canned prod ucts 111 saline soluti on and tomato sauce respectively.
Percent of satisfaction of the daily requirements of adult man (25 -
50 years old) in protein (63 g ) and energy (2900 k.cal) when consuming
130 g of products (P.S./l 30g) were calculated to indicate the nutritional value of such foods.
2. The obta ined resul ts indi c<ited that some ph ysi cal properti es of raw and canned shrimp
products fi ll ed with saline solu ti on or tomato sauce. from such results it could be noticed
that, higher W.1-l.C. (8.2 cm2)
and plasticity (4. 6 cm2) were recorded for raw shrimp. In related to the
canned products, shrimp filled with saline solution was highest in W.H.C.
and plasticity which recorded 7 . 6 cm2 and 3 . 65 cm2 respecti vely.
On the other hand, emulsifier capacity (E.C.) was recorded the higher degree with raw shrimp (1
14.3 ml oil/ 0.759 g sample). Followed by shrimp canned in tomato sauce (104.1 ml oil/ 0.759 g
sample) and canned product in saline solution (98.5 ml oil/ 0.759 g sample). I t seems that
W.H.C. and E.C. were relatively related.
3. The present investigation showed that canned slu·imp product in saline solution showed increased
T.V.N. (13.7 mg/1 00 g), T.M.A. (1 .17 mg/1 00 g) and airunonia nitrogen (14.7 mg/1 00 g) when
compared with raw shrimp and canned product in tomato sauce medium.
4. Otherwise, the obtained results showed that the TBA values recorded a higher values with
shrimp cairned product in saline solution
(0.57 mg malonaldehyde/ kg sample) followed by canned shrimp in tomato sauce (0.49 mg mal
onaldehyde/ kg sample) and raw shrimp (0.42 mg malonaldehyde/ kg sample).
5. from the present data it could be noticed that the pH val ue of shrimp canned products (6.4 in
saline solution medium and 6.1 in tomato sauce medium) were higher than that of raw shrimp (5 . 8).
6. The present data showed that, Feder value, which is used for assessing one of the quality
attributes in shrimp meat, was recorded a high value with shrimp product canned in tomato sauce
(2.89) followed by product canned in saline soluti on (2 .84) and raw shrimp (2. 58). Protein water
coefficien t (PWC) and protein coefficient (PWFC) were used as texture indices. Also, the present
data indicated that tenderness of meat increased with decreasing of the PWC and PWFC (and
increasing of the WPC).
7. The microbiological profile of raw shrimp during different stages of processmg indicated that
the highest level of the microbiological contamination was carried out before peeling and washing,
peeling and washing are pl ay an major role in the reduction of the microbiological contamination
of shrimp. On the other hand, boiling and freezing of washed and peeled shrimp could be ensure
the microbiological safety of shrimp. In raw shrimp , vibrio parahaemolyticus have not been
isolated while the levels of total areobic bacterial count, colifonns, E. coli. , staph
Aureus, Bacillus cereus_were 8.9 x 10 , 4.6 x 10 , 1. 2 x 10 , 5 . 5 x 10
2
and 1 x 10
CFU I g respectively .
8- In canned products of shrimp in either saline solution ( 2% sodium chloride) or tomato sauce,
they had good microbiological quality during 12 months of storage at ambient temperature. All of
indicator bacteria were not detected during of storage period. On the other hand, in case of canned
shrimp in saline solution, the total bacterial count was detected only at the seventh month of
storage. The count of these populations was 9.0 x I 0,
2 2 2 2
2
1.3 x 10 , 1.7 x 10 , 2. l x l 0 , 2 6 x 10 and 3.0 x 10 CFU / g at 7th,
8th, 9th, 10th, IIth, and 12th months respectively . Whereas, in case of canned samples i n tomato
sauce, the total bacterial count was detected at the tenth month of storage. The total bacteri al
count was i n the rage of
3.0 x 10, 6.8 x 10, and 9.0 x 10 CFU I g respectively.
9. Average scores of organoleptic evaluation of canned shrimp products are given that the best
score was given for the product canned shrimp with saline solution (overall acceptability, 9)
followed by canned shrimp with tomato sauce (overall acceptability, 8.5). The product of canned
shrimp with saline solution was selected as the best one to achieve the highest eating qualities
( color solution, 8.9; color product, 9. 1; aroma, 8.8; taste,
9. 1; and texture, 9)
10. The highest level of protein efficiency ratio was abstained in case of control diet (
casein) as 2.57 , while in case of the diets which contained
(10% ) of dried shrimp meal and contained (10%) and (05 %) of dried
meal of shrimp and tomato sauce were 2. 09 and 2.02 respectively.
11. The mean values of total protei n, albumin and globulin i n rat serum which fed on
control diet were 8.03 g/ l OOml , 3.22 g/I OOml and
4.81 g/ l OOml respect ively. While in case of first diet were 8. 19 g/l OOml,
3.27 g/ l OOml and 4.92 g/ l OOml respectively On the other hand, in case of second diet were 8.06
g/ I OOml, 3.35 g/ l OOml and 5.25 g/l OOml respective!y.
12. In case of liver weight, the mean weight of the control diet was
4.01 g, while in case of first and second group were 4. 22 g and 4.46 g respecti vely while the
mean of liver weight I body weight percent of the control died 5 . 51% , while in case of the first
and second diet were 5.01% and 4. 95% respectivel y .