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Quality and Safety Aspects of Fresh and Frozen Prawn (macrobrachium Rosenbergii), Bangladesh

A. K. M. Shafiul Azam
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

Md. Abul Mansur
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

Md. Asadujjaman
Department of Fisheries Management, Bangladesh Agricultural University, Mymensingh, Bangladesh

M. Rahman
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

M. G. Sarwer
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh, Bangladesh

Abstract/ Executive Summary:

The study was conducted to evaluate the quality and safety assessment of fresh and frozen prawn of Bangladesh. Fish was assessed both fresh and frozen condition at-20°C in a deep freezer. The keeping quality of this sample during frozen storage (12 weeks) was evaluated by studying organoleptic, biochemical and bacteriological aspects. The initial protein, moisture, lipid and ash content of fresh prawn were 33.11%, 61.8%, 2.27 %, 2.13 %; On the 4th week it were reduced to 28.25%, 67.38%, 1.87%, 1.81%; in the 8th week the protein content were decreased to 25.41%, 70.52%, 1.52%, 1.43% and at the 12th week finally the protein content showed 21.51%, 75.23% , 1.23%, 1.08% respectively. The initial TVB-N value of fresh prawn was 20.90 mg/100g, on the 4th week it was increased to 23.65 mg/100g, in the 8th week the TVB-N value increased to 26.32 mg/100g and at the 12th week finally the TVB-N value showed 31.62 mg/100g respectively; and the microbial load of fresh prawn was 4.32×10⁵ cfu/g, on the 6th week it was decreased to 6.73×10³ cfu/g, in the 12th week finally the microbial load was slightly increased to 1.42×10⁴ cfu/g respectively. The chemical test mainly heavy metal concentration in the prawn observed that Cd, Cu, Mn, Zn and Pb were 0.017, 0.051, 6.935, 11.288 and 0.133 μg/g which was in consumable limit according to WHO.

Keywords: Assessment, Quality and safety, Prawn

Location: Noakhali, Bangladesh.

Start Date: 00-01-2012

End Date: 00-06-2012

Program Area: Postharvest and Agro-processing

Commodity: Prawn

Objectives:

To observe the quality of prawn in frozen condition and
To indicate the time line of the consumable quality exists for the prawn.
To know the Assessment of the Quality and Safety aspects of frozen Prawn and Prawn products and aware against the health hazard and minimize the loss.

Methodology:

The study was conducted during January to June, 2012 and the prawn (Macrobrachium rosebergii) was collected from Sonapur Bazar under district of Noakhali, Bangladesh which is located at 22.83°N and 91.10°E. Transportation to the BAU laboratory: The Collected prawn species were transported to the laboratory of fisheries Technology, Bangladesh Agriculture University, Mymensingh with ice in insulated box. Storage of experimental material: The prawn species divided into three portions which were packed individually and use one packet to test the quality of fresh prawn and another two were put into a deep freeze at -20°C for studying the quality changes in prawn during frozen storage. Organoleptic assessment: The organoleptic assessment is a simple and widely used method in selecting quality of fish in the industry. Sensory assessment is the use of one or more of the five senses to judge, or form an opinion on, some aspect of quality. The senses in question are sight, smell, taste, touch and hearing. Sampling procedure: The frequency was monitoring once a week up to 12 weeks. Frozen prawn was thawed and then water on fish skin (i.e. surface) was soaked with tissue paper. Only fish muscle was collected for examination. Then the muscle was chopped and finally ground with a blender for homogenous mixture. Biochemical analysis: Proximate composition: AOAC method was followed for proximate composition of the fresh and frozen prawn. Moisture, ash, lipid, total nitrogen, crude protein and TVBN was calcuated. Quantitative Bacteriological Analysis: Aerobic plate count (APC) was done by consecutive decimal dilution technique. Samples for the APC was accurately weighed and added with required amount of water and liquefied in a sterile blender jar and consecutive tenfold dilution were made in the test tubes. From all the dilutions spread plate cultures were made in duplicates and incubated at 35°C for 48 hours. Colonies developed on the plates were counted in a colony counter and plates having 30 to 300 colonies were selected for APC. According to International Standard Organization (ISO) APC was calculated. Calculation of microbial load: The microbial load of shrimp loaves from shrimp shell powder was calculated.

Source of Information: American Journal of Food Science and Technology, 2013, Vol. 1, No. 4, 77-81

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The chemical test mainly heavy metal concentration in the prawn observed that Cd, Cu, Mn, Zn and Pb were 0.017, 0.051, 6.935, 11.288 and 0.133 μg/g which was in consumable limit according to WHO.

Knowledge Management: Journal