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Post-harvest Handling Practices Impacted on Microbiological and Sensory Quality Attributes of Giant Freshwater Prawn Macrobrachium Rosenbergii in the Distribution Chain in Bangladesh

Md Golam Haider
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

Md Shirajul Islam Sarkar
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

Jasmin Akter Jarin
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

Muhammad Mehedi Hasan
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

AKM Nowsad Alam
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

Abstract/ Executive Summary:

To understand the effect of post-harvest good handling practices on prawn (Macrobrachium rosenbergii) quality, data were collected from stakeholders involved in distribution chain by semi-structured questionnaire, focus group discussion and transect walking at Kishoreganj and Mymensingh. Most used containers were split bamboo basket(39%), split bamboo basket with polythene lining (18%), plastic crate (12%), styrofoam crate (8%) and rectangular metal container (12%). 15%, 25%, 10%, 100% and 7% large prawns were water washed and 9%, 35%, 22%, 100%, 60% large prawns were iced immediately after harvest, later in fishing trip, immediately after landing, at wholesale house before transportation and during retail sale, respectively. Bacterial counts of water used for ice preparation, ice crushed mechanically and on soil floor collected from Bhairab Bazar and Karimganj were 6.58±1.87×10³, 4.77±0.19×10², 4.12±2.06×10³ cfu/ml and4.82±1.56×10², 6.01±1.61×10¹, 6.90±1.61×10² cfu/ml, respectively. Ice melted water collected after unpacking prawn containers at Mymensingh, transported from Bhairab Bazar and Karimganj, had 5.90±1.95×10⁷ and 6.32±2.06×10⁸ cfu/ml bacterial counts,respectively; indicated unhygienic handling environments. However, existing post-harvest handling practices produce prawns acceptable for consumers as sensory assessment for prawns showed the quality defect points of 1.0 (Excellent), 2.1 (Good), 2.3 (Good) and 2.9(Good) at harvesting, landing, wholesale and retail shop, respectively.

Keywords: Prawn, Post-harvest handling, Bacterial count, Sanitation, Sensory quality

Location: Kuliarchar, Karimganj, Bhairab Bazar of Kishoreganj and Boro Bazar of Mymensingh

Start Date: 00-00-2014

End Date: 00-00-2014

Program Area: Postharvest and Agro-processing

Commodity: Prawn

Objectives:

The objectives of this study were to comprehensively present the existing post-harvest handling practice in Mymensingh region for prawn intended to sell in domestic or export market, to study the sanitary condition of handling premise and to analyze the sensory quality of prawns at different stages from harvesting to retailing.

Methodology:

Survey area and target group- Randomly selected 30 fishermen, foria/piker/commission agent, aratder/ wholesaler and retailer from Kuliarchar, Karimganj, Bhairab Bazar of Kishoreganj and Boro Bazar of Mymensingh were interviewed by semi-structured questionnaire and focus group discussion. Transect walking was also conducted at those survey areas. Microbiological quality and sanitary condition assessment of prawn handling- At every two months interval during 6 months study period, water used to prepare ice, ice crushed by mechanical ice crusher and by hammer on soil floor from Karimganj and Bhairab Bazar and ice melted water from Boro Bazar after unpacking of prawn container transported from Karimganj and Bhairab Bazar were sampled from two different sources with three replications. Bacterial load of samples was determined by consecutive decimal dilution method according to Ben-David and Davidson, 2014. Sensory quality assessment of prawn- Prawns at harvesting, landing, wholesale and retail shops were collected and transported to Fish Processing Laboratory, Bangladesh Agricultural University in chilled condition. Organoleptic quality and average defect points (DP) were assessed according to Howgate et al., 1992. Data processing and analysis- The analysis was done using descriptive statistics like percentage, frequency distribution, mean, and rank where appropriate.

Source of Information: Res. Agric., Livest. Fish.7(2): 321-328, August 2020

Article Link (Online Journal): DOI: https://doi.org/10.3329/ralf.v7i2.48875

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Containers used were stakeholder specific. Most stakeholders used quality ice and mechanically ice crushed or ice crushed by hammering in wood, bamboo baskets. There is scope to improve post-harvest handling practice by providing training to fishermen, commission agents and retailers on ideal washing and icing procedure, icing frequency, sanitary condition etc. Future research should be focused on fish box, dimension of ice (plate ice, tube ice etc.), type of ice (bactericidal ice, dry ice etc.), method of washing and type of water used, biochemical changes and microbiology of prawns as a function for various handling practices, consumer behavior etc. Existing handling practice brings out acceptable quality prawn at retail sale.

Knowledge Management: Journal