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Improved Handling and Preservation of Golda for Producing Safe and Wholesome Products.

Dr. Md. kamal
Professor
Department of Fisheries Technology, BAU, Mymensingh-2202.

Dr. Md. Nazrul Islam
Professor
Department of Fisheries Technology, BAU, Mymensingh-2202.

Abstract/ Executive Summary:

The majority of the shrimp farms in the coastal region of Bangladesh follow extensive cultural practices completely relying on natural productivity. The cultural practice and management system of shrimp farms in the coastal belt of Bangladesh are not satisfactory for improved production. Most shrimp produced in the farms is caught by artisanal methods. Shrimp is being marketed through three supply chains. These are: (1) farm to the processing plants directly, (2) farm to the supplier, then depot/landing center, commission agent and final delivery to the industry and (3) passes a number of channels that is from farm to supplier, agent, depot, commission agent and final delivery to the industry. In case of traditional farms 62.5-75% of the total harvested shrimps were found to keep in bamboo basket openly without any ice for 5-7 hours. The exposure of shrimp for a longer period at high ambient temperature results considerable post-harvest loss of 10-15%. During marketing of shrimp/prawns considerable quality losses occur at different stages of handling, transportation and processing until it reaches to processing plants. Most of the depots are not properly equipped or not provided with adequate facilities for shrimp handling. The overall sanitary conditions are also not good. In most cases there are no supply of clean water and ice. The facilities for temporary preservation are also unsatisfactory. The IQFC of DOF has no direct control on the depots for monitoring their quality management system. Most of the depots needs to improved through creating infrastructure facilities. Out of four depots investigated two depots were found to be highly contaminated with coliform and fecal coliform bacteria. In these depots floor, bamboo baskets and ice contained large number of these organisms. In two other depots ice contained no coliform bacteria. Salmonella was detected in bamboo basket, floor and basket. Staphylococcus and Vibrio was detected in floor basket and ice of depot. The above result of swab test for the incidence of pathogens in the shrimp depots of receiving centers indicated their poor hygienic condition. The organoleptic and physical characteristics indicate that the freshwater shrimp in ice storage either head on or headless condition can be kept 6 to 7 days in acceptable condition. On the other hand, giant marine tiger shrimp can acceptable condition up to 8 to 9 days under storage condition.

Keywords: Shrimp, freshwater, preserved, products.

Location: Coastal region.

Start Date: 01-04-2001

End Date: 31-03-2002

Program Area:

Commodity: Shrimp

Objectives:

1. To collect information on the present status of handling, processing and preservation and quantify their volume of post-harvest losses occur at various stages; 2. To study the changes in quality of prawn during various storage conditions. 3. To increase shelf life by improving handling transportation and preservation. 4. To identify the critical points related to sanitation and hygiene at farms, receiving centre and processing industry.

Methodology:

The moisture, crude protein, lipid and ash content of the samples of P. monodon were 78.07, 18.06, 1.3 and 1.29%, respectively, while the values were 78.34, 18.46, 1.8 and 1.15%, respectively for M. rosenbergii. The moisture content decreased slightly, while there was little or no change in other components of the proximate composition during 10 days of ice storage. The protein fraction of P. monodon was 35.32% sarocoplasmic, 46.29% myofibrillar, 7.86% stroma protein and 7.08% alkali soluble protein, while the protein composition of freshwater prawn immediately after death were 36.51% sarocoplasmic, 44.63% myofibrillar, 8.12% stroma protein and 6.44% alkali soluble protein. At the end of 10 days of ice storage, sarocoplasmic, and stroma protein slightly decreased while there was little or no changes occurred in myofibrillar and alkali soluble protein for the both species. The higher proportion of sarocoplasmic protein in shrimp and prawn compared to that of leteost is probably responsible factor for rapid quality deterioration due to drip loss. The pH value above 7-3 and TVB-N values above 25 mg/100 g were found upper limit of acceptable conditions for both M. rosenbergii. and P. monodon during ice storage. There is close relationship of these values with the organoleptic characteristics. Therefore, pH and TVB-N were found as good indicators for assessing the degree of freshess of the samples. The large fall of ATPase activity and solubility of the myofibrillar of the proteins indicates the protein denaturation. The denaturation of protein is higher in samples kept higher temperature for longer period prior to icing. The delayed icing of M. rosenbergii. and P. monodon had pronounced effect upon the quality during storage. The samples exposed to atmospheric temperature for longer period lost the storage life more rapidly than those kept in ice in immediately after harvest.

Source of Information: Bangladesh Agricultural University Research Progress, Volume 13, Proceedings of the Workshop 09-10 April 2003, Bangladesh Agricultural University Research System (BAURES), Mymensingh Bangladesh.

Article Link (Online Journal):

Funding Source:

1.	Budget: 225000

Total Budget (Tk.) : 225000

Achievement/Findings:

The results indicated that delay in icing by one hour in tropical weather considerably reduce the shelf life prawn/shrimp. The delayed in icing resulted increased bacterial loads both in M. rosenbergii. and P. monodon. HAACC training to depot owners was found very effective to reduce post harvest loss and quality management of the raw materials during collection.

Knowledge Management: Report/Proceedings