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Effect of Delayed Icing on the Quality of Tiger Shrimp (penaeus Monodon Fab.)

M. Lifat Rahi
Fisheries & Marine Resource Technology Discipline, Khulna University Khulna 9208, Bangladesh.

W. Sabbir
Fisheries & Marine Resource Technology Discipline, Khulna University Khulna 9208, Bangladesh.

P. Banerjee
Fisheries & Marine Resource Technology Discipline, Khulna University Khulna 9208, Bangladesh.

I. Sultana
Fisheries & Marine Resource Technology Discipline, Khulna University Khulna 9208, Bangladesh.

Abstract/ Executive Summary:

Effect of delayed icing on the quality of Penaeus monodon iced after three hours of harvest was studied in plastic and bamboo baskets. After harvest of three hours at ambient temperature (28°-32°C), ice was added to the shrimp at a ratio of 1:1 (shrimp: ice) and stored for 21 hours in both the baskets. Quality evaluation was carried out through visual assessment, biochemical analysis and microbial analysis for 24 hours. The organoleptic evaluation and scoring was done from the time of harvest treated as 0 hour and the average score was 10. At 91 h hour after iced condition quality of shrimp was found reduced to the next stage (acceptable) with a score ranged from 8.4-6.5 in both baskets. This acceptable stage was observed throughout the experiment for bamboo basket whereas in the plastic basket the quality was reduced to a small extent with a score of 6.4 (moderately acceptable). Till the end point of the experiment the quality of shrimp was acceptable in respect to biochemical analysis. The microbial load was found log₁₀ 3.99±0.12 cfu/g to log 10 4.33±0.21 cfu/g and log₁₀ 4.01 ±0.12 cfu/g to log₁₀, 4.83 ±0.19 cfu/g in the bamboo and plastic basket respectively. The importers or buyerssuggests for immediate icing to maintain good quality but results of the present experiment suggest that the quality does not vary drastically for first three hours.

Keywords: Effect, Delayed icing, Quality, Tiger shrimp

Location: Khulna

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Shrimp

Objectives:

To assess the quality of shrimp during stored at delayed icing where ice was added after three hours of harvest with considering the effect of the medium (plastic and bamboo baskets) in which they are stored.

Methodology:

Sample collection and preparation: In total twenty eight (28) shrimps were collected from the gher beside the river Shoalmari at Koiya under the Batiaghata thana in Khulna district of Bangladesh. Shrimps were kept in plastic and bamboo baskets immediately after harvesting using banana leaves. During sample collection water temperature of the gher was 28°C. After three (3) hours of harvesting, shrimps were stored in ice at 1:1 ratio for 21 hours. After collecting and storing, they were immediately brought to the Quality Control Laboratory of Fisheries and Marine Resource Technology Discipline of Khulna University. From each basket, 5 shrimps were assessed for organoleptic evaluation intermittently for each hour until the end of study period. 3 shrimps from each basket were taken out and muscles were pooled for biochemical and microbiological analyses at different intervals during the 21 hour storage. Organoleptic analysis: Organoleptic score sheet was used for the organoleptic quality assessment of shrimp. From the developed orgaholeptic score sheet, an overall acceptability ranking was done. The organoleptic characteristics emphasized on odour, carapace color, car a pace texture, eye and shell color characteristics. While conducting the organoleptic analysis, the room temperature ranged between 28 °C to 31°C. Biochemical and microbiological analysis: TVB-N (Total Volatile Base Nitrogen) and TMA-N (Tri Methyl Amine Nitrogen) were determined. Microbial analysis was done. It involves the determination of standard plate count (SPC).

Source of Information: Bangladesh J. Fish. Res., 12 (2), 2008: 225-234

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This acceptable stage was observed throughout the experiment for bamboo basket whereas in the plastic basket the quality was reduced to a small extent with a score of 6.4 (moderately acceptable). Till the end point of the experiment the quality of shrimp was acceptable in respect to biochemical analysis. The microbial load was found log₁₀ 3.99±0.12 cfu/g to log 10 4.33±0.21 cfu/g and log₁₀ 4.01 ±0.12 cfu/g to log₁₀, 4.83 ±0.19 cfu/g in the bamboo and plastic basket respectively.

Knowledge Management: Journal