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An Assessment of Bio-chemical Quality of Ice-stored Tiger Shrimp (penaeus Monodon) from Coastal Bangladesh

Md. Salequzzaman*
Environmental Science Discipline, Khulna University, Khulna 9208, Bangladesh

A.T.M. Toufiq Mahmud
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh

Abstract/ Executive Summary:

An investigation focused on bio-chemical evaluation of Tiger Shrimp, Bagda (Penaeus monodon) of different ranges of marketable size collected in fresh condition from Koiya Bazar that stored in ice at a ratio of 1:2 of shrimp: ice at Fisheries and Marine Resources Technology (FMRT) Discipline of Khulna University, Bangladesh. Iced storage trial was carried out over 14 days and analyzed TVB-N, TMA, and pH. The range of TVB-N, TMA, and pH are between 2.692 ± 0.172 mg/100g to 16.118 ± 0.032 mg/100g, 5.385±0.026458 mg/100g to 10.764±0.036056 mg/100g, and 6.6 ± 0.1 to 7.2 ± 0.152 respectively. Highly positive relationship was observed between storage days and TVB-N values (r2 = 0.7722), TMA values (r2 = 0.7095), and pH value (r2 = 0.9007). The overall results of TVB-N and TMA-N contents of P. monodon stored in ice rose as spoilage advanced. pH also increased with the increase in spoilage cause by bacteria. There are some discrepancies that should be that need for further investigation, particularly for daily de-gassing, prevention of the formation of bubbles in the reagent line.

Keywords: Preservation, Ice storage, Tiger shrimp, Penaeus monodon, Bio-chemical quality

Location: Coastal Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Shrimp

Objectives:

The overall objective of the paper is to analyze the biochemical changes in shrimp after death that stored in ice and how the changes affected the quality of the shrimp. The specific objectives are to determine the total volatile base nitrogen (TVB-N), trimethylamine-nitrogen (TMA-N) and pH along with other characteristics of ice-stored shrimp and these characteristics help to define a fresh shrimp. Finally the paper recommends how these changes can be minimized to keep well the quality of the shrimp.

Methodology:

The experiment is initiated by shrimp stored in ice (1:2) that undergone through changes with storage time and storage temperature. In this situation, the biochemical changes of shrimp depends on the species, catching methods, size, season (Singleton and Sainsbury, 1978) and fishing grounds, storage temperature, storage time and various conditions influencing the action of microorganisms (Ranke, 1959). However, the experiment was not maintained a definite regular pattern. As the spoilage of shrimp held in ice is a bacteriological phenomenon, and the chemical changes that take place are mainly due to bacterial enzymes (Liston, 1980). Thus the experiment has been focused on the substances that accumulate in large amount in shrimp tissues bring spoilage and can be readily measured. This is because of a dominant interest in practical methods for determining the degree of spoilage so that shrimp caught can be graded. The marker compounds measured routinely for the determination of shrimp quality are TMA, TVB, and Volatile Acids (VA) (Liston, 1980). The following processes were followed for this experiment.

Collection of test specimen: The shrimp sample (Penaeus monodon) in iced condition was collected in the month of December with an average weight of 50-75 g, purchased from the Koiya Bazar of Khulna. The condition of the sample was extremely fresh at the purchase time. After collection of sample, it was stored in the insulator box with ice at the ratio of 1:2 (shrimp : ice) and brought immediately to the Quality Control Laboratory of Fisheries and Marine Resource Technology (FMRT) Discipline of Khulna University for the further storage.

Experimental design: All necessary facilities i.e. insulation box, cold storage, electric balance, blender, pH meter, water bath, drying oven, Conway apparatus, incubator and all other laboratory facilities for chemical analysis were ensured to be suitable and available in the laboratory. In order to find out the distinct organoleptic changes with day in iced storage, at first the sample were assessed according to the procedure specified by Shewan and Ehrenbreg (1977) and the overall acceptable limit was scored according to the same procedures, but modified by Rasel (2002). In this procedure, the shrimp was stored in an insulation box and kept in ice at a ratio of 1:1 (ice: shrimp). Storage environment was maintained by draining. the insulated boxes for melted ice intermittently and more ice was added to keep the temperature at 0^o C throughout the entire storage period.

Source of Information: Khulna University Studies, 7(2): 97-103, 2006

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The bio-chemical characteristics of ice-stored shrimp are important for economically viable entrepreneurship in Bangladesh, particularly for exporting this product to foreign countries to earn the foreign currencies. This experiment has found out some important bio-chemical factors in ice stored shrimp i.e. which conditions are spoilage situations and which situations is good enough to export the products. For example, the shrimp in iced storage ranged in terms of TVB-N between 2.692 ± 0.172 to 16.118 ±0 .032 mg/100g. This result is highly positive relationship (r 2 = 0.7722) between storage days and TVB-N values. For TMA content in P. monodon stored in ice, the acceptable limit was recorded in range of 5.385±0.026458 to 10.764±0.036056 mg/100g, in which the statistical analysis indicated significant differences (p ≤ 0.05) between storage time and TMAN values during the storage period in ice. The overall results indicate that the TVB-N and TMA-N contents in P. monodon stored in ice rose as spoilage advanced. pH also increased with the increase in spoilage cause by bacteria. Therefore the experiment recommend the use of adequate ice for storage the shrimp by ice just after catching from the pond or gher to keep the quality good up to reach the processing plant for further processing and preservation. It is recommended to use double ice of shrimp weight that means 2:1. Because without using the ice, blackening of shrimp carapace, softening the cover, reddish color of the shrimp, increase the water activity, trigger the microbial activity which causes spoilage of the product, loss of product due to spoilage, decrease the demand of the product in both domestic and international markets, and causing lower price of the product have been occurred.

Knowledge Management: Journal