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Postharvest Microbiology of Farm‐reared, Tropical Freshwater Prawn ( Macrobrachium Rosenbergii )
Author(s) -
And G. Jeyasekaran,
Ayyappan S.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08736.x
Subject(s) - prawn , macrobrachium rosenbergii , postharvest , biology , salmonella , macrobrachium , vibrio , veterinary medicine , food science , fishery , bacteria , botany , crustacean , decapoda , medicine , genetics
The microbiological quality of farm‐reared, tropical freshwater prawn ( Macrobrachium rosenbergii ) stored at 2 different temperatures was studied. The prawn muscle was found to have the initial bacterial load of 10 4 cfu/g. The lactics and vibrios were in the range of 10 2 cfu/g, while the E. coli , aeromonads, staphylococci, anaerobes, and molds were in the level of 10 1 cfu/g. Salmonella and Vibrio cholerae were present in the prawn muscle. The prawn muscle held at room temperature (28 ± 2 °C) was organoleptically acceptable up to 8 h, when the bacterial load was more than 10 6 cfu/g. However, the prawn muscle stored at freezer temperatures (−10 to −15 °C) was found to be in acceptable condition even after 30 d of storage and the bacterial load was fluctuating in the range of 10 3 to 10 4 cfu/g.