Publication Date:
2021-05-19
Description:
To improve shrimp quality, it is of importance to evaluate shrimp spoilage characteristics. Therefore,
physicochemical, microbiological and sensory changes of white shrimp (Metapenaeus affinis) during
storage at ice (0ºC) and refrigerator (4±1ºC) were assessed. Mesophilic, psychrophilic,
Entrobacteriaceae, Staphylococcus sp., H2S producing bacteria (white colony) and H2S producing
bacteria (black colony) counts of stored in ice at day 16 were 7.50, 7.83, 7.13, 6.42, 7.06 and 6.45
log10 CFU/g, respectively. Mesophilic, psychrophilic, Entrobacteriaceae, Staphylococcus sp., H2S
producing bacteria (white colony) and H2S producing bacteria (black colony) counts of stored at
refrigerator at day 16 were 8.76, 9.80, 8.13, 6.95, 8.28 and 7.20 log10 CFU/g, respectively. Mesophilic,
psychrophilic, Entrobacteriaceae, Staphylococcus and H2S producing counts were higher in white
shrimp stored at refrigerator compared to white shrimp that stored at ice. Thiobarbituric acid, free fatty
acid, total volatile bases nitrogen and pH indexes were higher in white shrimp stored at refrigerator
compared to white shrimp stored at ice (p〈0.05). The lowered rate of increase in pH, total volatile
basis nitrogen (TVBN) were obtained in shrimp stored at ice. H2S-producing bacteria were the
dominant group of microorganisms at refrigerator whereas Enterobacteriaceae were dominant at ice.
Total volatile basic nitrogen correlated well (r= 0.859) with the sensory scores in shrimps stored at ice
and correlated well (r= 0.987) with the sensory scores in shrimps stored at refrigerator. Correlation
coefficient of bacteria count and sensory evaluation in shrimp stored at ice and refrigerator was above
0.824. The results showed that using of ice could improve the microbiological count and delay the
spoilage and extend the shelf life of white shrimp (M. affinis).
Description:
Published
Keywords:
Metapenaeus affinis
;
Sensory evaluation
;
Microbial count
;
Physicochemical properties
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp.123-136
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