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Effect of Delayed Icing on Quality of Shrimp Stored in Bamboo and Plastic Basket

Wasim Sabbir
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Merina Akhter
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Alokesh Kumar Ghosh
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Md. Lifat Rahi
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Gazi Sipar Hossain
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Abstract/ Executive Summary:

The effect of delayed iceing on the quality characteristics of Bagda (Penaeus monodon) iced after six hours of harvest was studied. The shrimp were collected from a gher of Koia at Batiaghata in Khulna. Shrimp was stored separately in plastic and bamboo basket. After a pass of six hours at ambient temperature (280-320C), ice was added to the shrimp at a ratio of 1:1 (shrimp: ice), which was then stored for 24 hours in both the basket. The analysis carried out for organoleptic, biochemical (TVB-N, TMA-N) and microbiological (SPC) content for shrimp. Until the 4 hours of storage, quality of shrimp was highly acceptable in both basket and in acceptable up to 16 hours in Plastic basket and 17 hours in Bamboo basket. At the 0th hour the average score was 9.32 in Plastic basket and 9.88 in Bamboo basket. The initial average score on the 6th hour was 8.6 in Plastic and 8.68 in Bamboo basket. The Total Volatile Base Nitrogen (TVB-N) content was 2.72 ± 0.44 mg-N/100g to 5.44 ± 1.36 mg-N/100g for Bamboo basket whereas in the plastic basket it was 2.83 ± 0.36 mg-N/100g to 5.76 ± 1.47 mg-N/100g. Trimethylamine Nitrogen (TMA-N) was 2.92 ± 0.88 mg-N/100g to 5.16 ± 1.3534 mg-N/100g for Bamboo basket and in the plastic basket it was 3.02 ± 0.88 mg-N/100g to 5.69 ± 1.3534 mg-N/100g. The standard plate count (SPC) of microbiological analysis was 4.35 ± 0.116 cfu/g to 4.82 ± 0.21 cfu/g in the bamboo basket and in the plastic basket it was 4.76 ± 0.117 cfu/g to 4.99 ± 0.117 cfu/g. The importers or buyers suggests for immediate icing in order to protect the bacterial growth. But all the results in the experiment suggest that the quality does not change drastically for the first six hours.

Keywords: Organoleptic, Biochemical, TVB-N, TMA-N, Microbiological

Location: Shoalmari at Koia under the Batiaghata upazila in Khulna district

Start Date: 00-00-2008

End Date: 00-00-2008

Program Area: Postharvest and Agro-processing

Commodity: Shrimp

Objectives:

1. To study the effect of delayed iceing on the quality characteristics of Bagda (Penaeus monodon) iced after six hours of harvest.

Methodology:

Collection of shrimp: Penaeus monodon was purchased from the gher beside the river Shoalmari at Koia under the Batiaghata upazila in Khulna district. The shrimps were collected and preserved immediately in plastic and bamboo baskets using banana leaves after the harvest from the gher. The temperature of the water of the gher was 28⁰c. Then they were immediately brought to the Quality Control Laboratory of Fisheries and Marine Resource Technology Discipline of Khulna University. The shrimp at different storage condition (i.e. stored in plastic and bamboo baskets) were kept at ice stored condition. The ice was applied on shrimp six hour after the harvest and the ratio of ice and shrimp both for plastic and bamboo basket was 1:1. Then the freshness of the shrimp was evaluated by organoleptic assessment; biochemical and microbiological parameters intermittently. Organoleptic analysis: Organoleptic score sheet was developed for shrimp from the score sheet for fin fish. From the developed organoleptic score sheet, an overall acceptability ranking was done. The organoleptic characteristics emphasized on odor, carapace color, carapace texture, eye and shell color characteristics. Biochemical analysis: Pooled sample from 3 shrimp was taken for biochemical analysis. TVB-N and TMA-N were determined. TVB-N determination: Three Conway’s units were taken which had been thoroughly cleaned with a neutral detergent to remove any containment. To the edge of the outer rim of each unit was applied the sealing agent (Vaseline). Using a micropipette, 1 ml of inner ring solution was pipetted into the inner ring of each unit. In to the outer ring of each unit, 1 ml of the sample extract was pipetted. One ml of saturated K₂CO₃ solution was carefully pipetted into the outer ring of each unit, carefully to prevent any entering the inner ring, and immediately the units were covered and closed with clip. The solutions in the units were then mixed gently, to prevent any solution mixing from one ring to the other. Next, the units were placed in an incubator at 37⁰C for 60 minutes. After that, the units’ covers were removed and the inner ring solution, now a green color, was titrated with 0.02N HCl using a burette (50ml) until green colored solution turned to pink. An average titrate volume of HCl was found from the results of three titrations for each fish species muscle sample. For each value the TVB-N values were calculated. A blank test was also carried out using 1ml of 1% TCA, instead of sample extract. TMA-N Determination: Trimethylamine in fish muscle was determined by the Conway technique, which is same as TVB-N determination but prior to addition of potassium carbonate, 1 ml of 10% neutralized Formalin was pipetted to the extract to react with ammonia and thus allow only the TMA-N to diffuse over the unit. The calculation was done by the same formula as used in the Conway micro-diffusion technique for TVB-N. Microbiological analysis: Microbial analyses followed the procedures of ICMSF.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003; Volume: 1, Issue: 4, Page: 348- 358, November - December, 2008

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The experiment i.e. storage of shrimp at delayed icing six hours after the harvest had been carried out for 24 hours and all the quality parameters were found within the acceptable limit both for plastic and bamboo basket (shrimp: ice = 1:1). In conclusion, therefore, it is necessary to mention that the determination of organoleptic, biochemical and microbiological assessment could provide an adequate result for the freshness and quality of Penaeus monodon stored delayed icing one hour after the harvest and perhaps for all the fish species.

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