Open AccessShelf-Life of Indian White Shrimp Fenneropenaeus indicus Stored in Different Icing Conditions
Author(s) -
Mamdoh T. Jamal
Publication year - 2017
Publication title -
journal of king abdulaziz university-marine sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.106
H-Index - 8
eISSN - 1658-4325
pISSN - 1012-8840
DOI - 10.4197/mar.26-2.5
Subject(s) - shrimp , shelf life , litopenaeus , flesh , zoology , fishery , biology , icing , penaeus , food science , oceanography , geology
The Shelf-life of farmed Indian white shrimp Fenneropenaeus indicus, formerlyPenaeus indicus stored in ice using three different ratios of ice for 22 days was evaluated.During the storage period, changes in sensory characteristics, TMA-N levels, pH valuesand total bacterial count (TBC) were investigated, where the results showed a cleardeterioration in the appearance, texture and odor of F. indicus from the 10th day in thesamples stored at a shrimp to ice ratio of 1:1 and from the 12th day in the samples stored ata ratio of 1:2, while no such deterioration was observed in the samples stored at ratio of 1:3until the 18th day of storage. The TMA-N levels increased with time during the icingstorage. The TBC of the normal flora in the flesh of F. indicus increased with the time ofstorage. Changes in the sensory characteristics were associated with the changes in TMAN, pH and TBC, showing that the 1:2 ratio did not significantly extend the shrimp shelf-lifecompared to 1:1, whereas 1:3 significantly delayed the deterioration rate of quality,providing the longest shelf-life and the highest quality shrimp. The shelf-life extended to 9,11 and 17 days at ratios of 1:1, 1:2 and 1:3 (shrimp to ice), respectively. Therefore, forstorage purposes in ice, using a large amount of ice at a 1:3 ratio is recommended, as itextended the shelf-life to the greatest extent in this study.