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Quality Assessment of Shrimp (macrobrachium Rosenbergii. De Man, 1879) During Storage in Ice

M. Begum
Institute of Food Science and Technology (IFST), BCSIR, Dhaka-1205.

M. A. Khaleque
Institute of Food Science and Technology (IFST), BCSIR, Dhaka-1205.

M. A. Wahed
Institute of Food Science and Technology (IFST), BCSIR, Dhaka-1205.

F. Hafiz
Institute of Food Science and Technology (IFST), BCSIR, Dhaka-1205.

Abstract/ Executive Summary:

With a view to get a pen picture about the trend and extent of quality changes and as well as shelf life of the head off and head on shrimp (Macrobrachium rosenbergii, De Man, 1879), the present study have been carried out . Quality changes have been measured by application of sensory score evaluation and changes in chemical indices such as Total Volatile Nitrogen (TVN) value, pH and level of moisture at different time interval and Total Bacterial Count (TBC) at 15^oC during the study period. The results of the sensory score evaluation indicates that the shrimp quality decreased to the limits of acceptability at 12^thdays of ice storage. The head off shrimp kept slight better than corresponding head on shrimps. The bacterial counts determined at 15^oC have been found to increase from 10³ - 10⁷ and 10⁴ -10⁸ cfu/gm for head off and head on shrimp respectively at the limit of acceptability. The moisture level increased from initial 78.85gm% to final 83.80gm% (head off) & 79.0gm% to 84.0gm% (head on) and pH value increases from 7.1 to 8.1 during the whole period of iced preservation . Both head off and head on shrimp remained in acceptable condition for up to 12 and 14 days of storage respectively while the quality of fish deteriorates and become unacceptable. The bacterial count corresponding to unacceptable condition ranges from 10⁸-10⁹ cfu/gm fish sample. The TVN value corresponding to rejection condition were 45-50 mg N/100 gm fish sample.

Keywords: Shelf life, Icing preservation, Shrimp, Quality assessment, Evaluation

Location: Fish Technology Laboratory, IFST, BCSIR, Dhaka

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Shrimp

Objectives:

To find out the effectiveness of the use of ice under ideal storage condition - as a measure for extending the shelf life and to make quality assessment of the ice stored shrimp both head off and head on.

Methodology:

The material used for the present study was medium sized (weight 20.34 gm±1.41, length 9.99 cm±0.94) shrimp. Fresh and highly acceptable shrimp were collected from the local market and was brought to the Fish Technology Laboratory, IFST, BCSIR, Dhaka to carry out the investigation. At first, shrimp were washed by tap water and the whole fish sample was divided in two equal parts. One was head on and the other part was head off. It was then well iced (1:1) fresh ice and kept in chilled room. Everyday ice were added to maintain the temperature more or less at O^oC and were kept in an insulated fish box. Physical, Chemical characteristics and bacterial counts were used as the parameters of quality assessment of the ice stored shrimp. The sensory evaluation or organoleptic test of the ice-stored shrimp were assessed by a trained panel of the five judges based on 9-point hedonic scale in terms of appearance, taste, colour, texture and smell used by Peryam and Pilgrim (1957). Cooked samples were prepared by boiling 20-25 gm of fish from each group in 2% brine solution for 10 minutes after boiling . The cooked shrimps were also evaluated by the taste panel members in terms of change of texture, smell and taste. At rejection point, fish had a texture which was soft and mushy, an odour which was ammoniacal and off putrid flavour. On the basis of both raw and cooked state of fish evaluation, the shelf life of the ice stored shrimp were determined, denoting score 5 as the margin or borderline of acceptability. Biochemical composition ( moisture, protein, fat and ash) of the shrimp in raw state was determined as per AOAC method (1975). Composite samples of shrimps (16-18) in numbers were analyzed at two days intervals during storage in ice . Total Volatile Nitrogen (TVN) were determined on trichloroacetic acid extracts taken from 30 gm of shrimp flesh by Conway micro diffusion method (1933) , Pearson et al. (1970). pH and moisture were used as criteria to measure quality deterioration of iced shrimp using the methods indicated by Pearson's composition and Analysis of Food (Ronald and Ronald 1991). Total bacterial count was determined by taking 10gm of muscle tissue from 5-8 shrimps into 90ml of sterile distilled water. Fish tissues were blended in a sterile blender for one minute for plating. Aerobic plate counts were carried out on total plate count agar. Appropriate dilution of the sample in 1ml aliquates were pipetted into sterile petridishes and cool melted agar were poured over it and the contents were thoroughly mixed . Duplicate plates were inoculated at 37^oC for 2 days. Viable counts that developed on the plates after incubation were counted by a colony counter (Harrigen et al. 1976). The number of bacteria per germ of muscle were calculated depending on the dilution of the plate and amount of muscle taken initially. Data were analyzed by using SPSS for windows-12 statistical programme with one percent level of significance.

Source of Information: Bangladesh J. Sci. Ind. Res. 47(1), 93-98, 2012

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The overall observation made by the present investigation reveals that the keeping quality of the shrimp may be prolonged for about two weeks while the fish is stored in ice. The result has been confirmed by the quality parameters used in our study as well as by the findings of other researchers of the country and abroad in the same subject area. That the ice stored shrimp (head off and head on) remain in acceptable condition up to 12 days of storage. At the 14 days quality of the fish shows deterioration and become unacceptable. The bacterial count corresponding to unacceptable condition ranges from 108-109 cfu/gm fish sample. The TVN value corresponding to rejection condition is 45-50 mg N/100 gm fish.

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