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Organoleptic, Biochemical and Microbiological Changes of Freshwater Prawn (macrobrachium Rosenbergii) in Different Storage Conditions

Md. Noman Siddiqui
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Md. Moshiur Rahman
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Almottaffin Ahmed
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Md. Nazmul Haque
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Md. Jahidul Hasan
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Md. Motiur Rahaman Chowdhury
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Abstract/ Executive Summary:

Fresh water giant prawns (Macrobrachium rosenbergii) were kept at ambient temperature (AT), immediate icing (II) and delayed icing (DI) to assess its organoleptic, biochemical and microbiological changes in different storage conditions. The quality of the prawn was highly acceptable (HA) up to 4 hours in all cases according to organoleptic assessment but this score gradually decreased over the range of time. At 24th hours prawn was acceptable (A), moderately acceptable (MA) and more unacceptable (MU) in case of II, DI and AT respectively. TVB – N content was 2.80mg ± 0.05mg/100g HA at 0th hr in all cases but it increased gradually to 6.50 ± 0.25 mg/100g A, 7.50 ± 0.64 mg/100g MA and 10.50 ± 0.35 mg/100g MU stored at II, DI and AT accordingly. TMA-N content in prawn was low 0.84 ± 0.0141 mg/100g (HA) at 0th hour but the value increased gradually to 2.5± 0.025 mg/100g (A), 3.8± 0.025 mg/100g (MA) and 5.75 ± 0.0071 mg/100g (MU) stored at II, DI and AT respectively. The pH value slightly decreased over the 24 hours. The initial lowest value of SPC in microbiological assessment was log₁₀ 3.10 ± 0.47 cfu/g (HA) and moderately increased to log₁₀ 5.20 ± 0.32 cfu/g (A), log₁₀ 5.90 ± 0.25 cfu/g (MA) and log₁₀ 7.20 ± 0.60 cfu/g (MU) at 24th hours stored in II, DI and AT respectively. The present study revealed that prawn from remote areas could be brought to the processing plant or for sale in local market within 8 and 11 hours at ambient and delayed icing respectively, but will be best immediate icing done.

Keywords: Organoleptic assessment, TVB-N, TMA-N, SPC and Ambient Temperature

Location: Quality Control Laboratory of Fisheries and Marine Resource Technology Discipline, Khulna University

Start Date: 00-00-2008

End Date: 00-00-2008

Program Area: Postharvest and Agro-processing

Commodity: Prawn

Objectives:

1. The study was conducted to observe the organoleptic, biochemical and microbiological changes of prawn at different ambient storage condition.

Methodology:

Sample Collection: Sixty prawns (weighing ranging between 25g – 30g) were collected form local gher of Dumuria, Khulna in November, 2008. The temperature of the water of gher during collection was 25⁰C. They were immediately brought to the Quality Control Laboratory of Fisheries and Marine Resource Technology Discipline, Khulna University and 20 samples were stored for each treatment. Ice were used at the ratio of 1:1 (ice: prawn) in both immediate and delayed icing. Organoleptic Assessment: The organoleptic characteristics emphasized on odour, carapace color, carapace texture, eye and shell color characteristics. A “taste panel” was formed with five members for organoleptic (visual) assessment. Three members were male and the others two were female. The entire member’s age were ranging 23-24 years. Taste panel members were in good health condition. They had no smelling and no vision problems. With the help of taste panel organoleptic assessment was done by “modified organoleptic score sheet” and “overall acceptability ranking” for shrimp. Biochemical Analysis: TVB-N (Total volatile base nitrogen) and TMA-N (Tri methyl amine nitrogen) were determined. pH: pH was measured with a pH-meter by placing the electrodes (glass-calomel) into a suspension of prawn flesh in distilled water. Calibration was done before using the pH meter. The distilled water in a beaker was boiled. After cooling the distilled water, the beaker was capped to avoid contact with atmospheric air. 2gm of sample placed into Mackerty bottle and then 18 ml distilled water was added to the sample and homogenized for 30 seconds. The pH meter electrode was then placed into the sample’s dilution and the pH of the sample was read. Some buffer solutions were used to standardize the scale of the pH meter prior to determination. Microbiological Analysis (SPC): Microbial analysis for the determination of Standard Plate Count (SPC) was followed according to the procedures of ICMSF.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 5, Issue: 3, Page: 234-244, May -June, 2011

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The present study revealed that prawn from remote areas could be brought to the processing plant or for sale in local market within 8 and 11 hours at ambient and delayed icing respectively, but will be best immediate icing done.

Knowledge Management: Journal