EFFECT OF IMMEDIATE ICING ON THE QUALITY CHARACTERISTICS OF BAGDA (PENAEUS MONODON)
DOI:
https://doi.org/10.53808/KUS.2008.9.2.0854-LKeywords:
Organoleptic assessment, TVB-N, TMA-N, SPC.Abstract
The quality changes in Bagda (Penaeus monodon) stored with ice in bamboo and plastic basket for 24 hours immediately after harvest was observed through visual, biochemical and microbial assessments. As indicator of freshness TVB-N and TMA-N were measured at 0h, 12h, and 24h. The concentration of TVB-N ranged from 5.34±0.0212 to 8.045±0.049 mg/100g in bamboo basket and 4±0.0283 to 7.825±0.0354 mg/100g in plastic basket. TMA-N concentration was found as 2.66±0.0141 to 4.045±0.0071 and 1.345±0.0071 to 5.2±0.0424 mg/100g in bamboo and plastic basket respectively. Data indicated that all the values increased with storage time, quality of shrimp started to decline slowly within 24 hours and remained acceptable in both bamboo and plastic baskets even on 24th hour. Standard Plate Count (SPC) of shrimp stored with ice immediately was 0.18×105 and 0.12×105 in bamboo and plastic baskets, respectively. SPC of shrimp stored with ice after 24 hours was 0.17×105 and 0.23×105 in bamboo and plastic baskets, respectively.
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