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Quality Aspects of Frozen Shrimp Product in Processing Industry: a Case Study in Khulna, Bangladesh

Khandaker Anisul Huq
Fisheries & Marine Resource Technology Discipline, Khulna University, Khulna-9208,Bangladesh

Md. Ashkar Bin Sayee
Fisheries & Marine Resource Technology Discipline, Khulna University, Khulna-9208,Bangladesh

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

Biplab Kumar Shaha
Fisheries & Marine Resource Technology Discipline, Khulna University, Khulna-9208,Bangladesh

Md. Baharul Islam
Fisheries & Marine Resource Technology Discipline, Khulna University, Khulna-9208,Bangladesh

S M Bazlur Rahaman
Fisheries & Marine Resource Technology Discipline, Khulna University, Khulna-9208,Bangladesh

Abstract/ Executive Summary:

Huge amount of water is used in shrimp processing plants, which is a good source of microbial contamination to the finished products. Hygienic water management in plants is now one of the prime concerns in shrimp product quality issues. To know the microbial load in water used in shrimp processing plants and SWAB generated there, the present study was designed to site in a randomly chosen EU approved shrimp processing plant located in Khulna and conducted with identification of Critical Control Points (CCP) of four process lines viz., block frozen shrimp, semi IQF shrimp, IQF shrimp and cooked IQF shrimp. Water samples were collected from overhead tank, receiving tap water, beheading tap water, processing tap water and panning tap water of the processing plant. Among five different sources of samples, the highest SPC (7 cfu/ml) was counted in overhead tank water and lowest (3 cfu/ml) in panning tap water. SWAB samples were collected from workers’ hands, where mean SPC, before and after working, were 20 and 30 per cm² respectively and 15 and 25 per cm² respectively from SS tables. All these values comply with the acceptable limit to clearly which indicates healthy water management practices in shrimp processing industries.

Keywords: Quality, Frozen Shrimp Product, Processing Industry, Khulna, Bangladesh

Location: Khulna, Bangladesh

Start Date: 00-06-2008

End Date: 00-11-2008

Program Area: Postharvest and Agro-processing

Commodity: Shrimp

Objectives:

1. To determine the Critical Control Point (CCP) where the quality is deteriorate in the processing industry and the microbiological load of SWAB and water in the processing industry.

Methodology:

Study area and period - There are 44 running shrimp processing plants in Khulna region. Among them 42 are EU approved. One of the EU approved processing plant is selected as study area. The study was conducted six months and not over six months (June to November 2008). Hazard analysis and CCP (Critical Control Point) determination - The potential hazards of each shrimp product manufacturing plant are identified through a hazard analysis worksheet with CCP. Through the worksheet whether the hazards are significant or not, justification of hazards and preventive or control measures are identified properly. Microbiological Test of Water{Standard Plate Count (SPC), Culture media} -Plate count Agar (PCA):2.35g of plate count agar was first added in 100ml of distilled water and boiled to dissolve the medium completely. The sulphite medium was then sterilized by autoclaving at 15 lbs/inch2 pressure (121^oC) for 15 minutes. Total Coliform (TC) Test(Culture media) - Lauryl Sulphate Tryptose Broth (LSTB): 3.56g of LSTB was dissolved in 100ml of distilled water and then was distributed into test tubes with inserting Durham tubes and sterilized by autoclaving at 15 lbs/inch2 pressure (at a temp. 121oC) for 15 minute. Fecal Coliform (FC) Test (Culture media) - Brilliant Green Lactose Bile broth (BGLB): 4 gm of BGLB was suspended in 100 ml of distilled water. It was mixed well then it was distributed in fermentation tubes and sterilized by autoclaving at 15 lbs/inch2 pressure (1150c) for 15 minutes. Tryptone Water (TW) - 1 gm TW was suspended in 100 ml distilled water. Then it was heated to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs/inch2 pressure (at a temperature of 121⁰c) for 15 minutes. Microbiological Test of SWAB(Standard Plate Count (SPC)) - Culture media: A solution of peptone (1 g/L) and sodium chloride (8.5g/L) was made up. The solution was distributed in bottles and was sterilized for 15 min. at 121^oC. Collection of SWAB - The standard area for SWAB is 25 cm² (5cm x 5cm). A steel template were used which was sterilized by alcohol flaming to out line the area. Calculation The numbers of colony forming unit (CFU) per ml of initial suspension or of its dilution were recorded. The CFU/cm² of the surface investigated was calculated by using the formula - N_s = (N X F)/ A, Where, N is the number of CFU in 1 ml of dilution liquid F is the amount in milliliters, of dilution fluid in the tube A is the surface area investigated in cm².

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 3, Issue: 2, Page: 945-962, November-December, 2009

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Hazard identification was resulted in a list of potential hazards at each processing step from the reception of raw material to the release of the end product. After analysis of hazard, the potential steps of hazards are received from raw shrimp and cooking. In case of Block frozen shrimp, Semi IQF shrimp, IQF shrimp and cooked shrimp, the potential hazards are received raw shrimp and cooking. The sources of hazards in the received raw shrimp are biological and chemical. Through the analysis of hazard analysis worksheet, the biological hazard is caused by pathogenic bacteria. The sources of pathogenic bacteria may be natural source and unhygienic handling by the workers. Chemical hazard caused by pesticide, use of drug or antibiotics and sulfites. Pesticide came with received raw materials from environmental source. Drug or antibiotics came with received raw materials due to use of shrimp feed. And sulfites came from supplier usage during culture period. Cooking was another potential hazard of cooked IQF shrimp. At the cooking step, where there were most concern about the sensory quality of product and the survival of pathogens that contaminated the finished product.

Knowledge Management: Journal