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Quality Changes in Shrimp (penaeus Monodon) Stored at Ambient Temperature in Plastic and Bamboo Basket

M.Y. ALI
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

W. SABBIR
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

M. L. RAHI
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

M. M. R. CHOWDHURY
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

M. O. FARUQUE
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Abstract/ Executive Summary:

The present study was conducted to assess the quality of shrimp (Penaeus monodon) at ambient temperature stored in plastic and bamboo basket. The investigation was carried out in April of 2004. Quality assessment included organoleptic, biochemical (TVB-N and TMA-N) and microbiological (SPC) parameters. The organoleptic evaluation and scoring was done from the time of harvest treated as 0 hour and the average score was 10 for shrimp stored in both the baskets. This score gradually decreased over the range of time. The quality of shrimp stored in both baskets was highly acceptable (HA) up to 3 hours and acceptable (A) up to 8 hour. The quality further reduced to moderately acceptable (MA) state on the 9 hour in both the baskets. Quality then reduced to just acceptable (JA) state in bamboo basket on 12 hour while in plastic basket on 11 hour of storage. Organoleptic quality was just unacceptable (JU), unacceptable (U) and more unacceptable (MU) on 15, 19 and 21 hour respectively in bamboo basket and 14, 17 and 19 hour respectively in plastic basket. TVB-N values were 2.68 ± 0.19296, 9.78 ± 0.16 and 12.46 ± 0.3396 mg/100g at 0th (HA), 12th (JA) and 15th (JU) hour in bamboo basket and 2.49 ± 0.96176, 9.25 ± 0.63542 and 12.51 ± 0.94256 mg/100g at 0th (HA), 11th (JA) and 14th (JU) hour in plastic basket respectively. While TMA-N values were 4.35 ± 0.2089, 8.53± 0.49521 and 11.78 ± 0.141774 mg/100g at 0th (HA), 12th (JA) and 15th (JU) hour and 4.06± 0.1963, 7.88 ± 0.852247 and 10.45 ± 0.687564 at 0th (HA), 11th (JA) and 14th (JU) hour in bamboo and plastic basket respectively. It was seen that SPC contents in plastic basket were log₁₀ 3.82± 0.29436, log₁₀ 4.71± 0.166013 and log₁₀ 5.11 ± 0.16453 cfu/g at 0th (HA), 11th (JA) and 14th (JU) hour, but log₁₀ 3.78± 0.0.3629, log₁₀ 4.58 ± 0.19562 and log₁₀ 4.98 ± 0.6226 cfu/g at 0th (HA), 12th (JA) and 15th (JU) hour in bamboo basket respectively. The result clearly indicated that shelf life of shrimp stored in Bamboo basket was 12 hour while shelf life in plastic basket was 11 hour when shrimp were stored at ambient temperature. Thus, shrimp from remote areas in Bangladesh could be brought to the processing plant or for sale in local market if the duration was within 11-12 hour at ambient temperature without using ice. But, shrimp have to be packed with either hogla mats or with banana leaves.

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

Location: Batiaghata upazila, Khulna district, Bangladesh

Start Date: 00-00-2004

End Date: 00-00-2004

Program Area: Postharvest and Agro-processing

Commodity: Shrimp

Objectives:

To assess the quality of shrimp (assessment of the organoleptic, microbiological and biochemical parameters) during stored at ambient temperature considering the effect of the medium (plastic and bamboo baskets) in which they are stored.

Methodology:

Sample collection and preparation: A total of twenty eight (28) Shrimps were collected and preserved immediately in plastic and bamboo baskets using banana leaves after harvesting from the gher beside the river Shoalmari at Kyoia under the Batiaghata upazila in Khulna district of Bangladesh in April of 2004. Water temperature of the gher was 28⁰C during sample collection. After collecting and storing, they were immediately brought to the Quality control laboratory of fisheries and marine resource technology discipline of Khulna University. Shrimp were stored for a period of 24 hours. From each basket, 5 shrimps were assessed for organoleptic evaluation intermittently for each hour until the end of study period. Three shrimps from each basket were taken out and muscles were pooled for biochemical and microbiological analysis at different intervals during the 24 hour storage. Organoleptic analysis: Organoleptic score sheet was developed for shrimp from the score sheet for finfish. From the developed organoleptic score sheet, an overall acceptability ranking was done. The organoleptic characteristics emphasized on odour, carapace color, carapace texture, eye and shell color characteristics. While conducting the organoleptic analysis, the room temperature ranged between 28⁰C to 31⁰C. Biochemical analysis: TVB-N (Total volatile base nitrogen) and TMA-N (Tri methyl amine nitrogen) 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, 1ml of inner ring solution was pipetted into the inner ring of each unit. In to the outer ring of each unit, 1ml of the sample extract was pipetted. 1ml 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, 1ml 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. Microbiological analysis: A microbial analysis was done according to the procedure of ICMSF.

Source of Information: Int. J. Ani. & Fis. Sci. 1(1): 07- 13, April 2008

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Shelf life of shrimp stored in Bamboo basket was 12 hour while shelf life in plastic basket was 11 hour when shrimp were stored at ambient temperature. Thus, shrimp from remote areas in Bangladesh could be brought to the processing plant or for sale in local market if the duration was within 11-12 hour at ambient temperature without using ice. But, shrimp have to be packed with either hogla mats or with banana leaves.

Knowledge Management: Journal