Black tiger shrimp (Penaeus monodon) quality changes during iced storage

Hanpongkittikun A., . and Siripongvutikorn S., . and Cohen David L., . Black tiger shrimp (Penaeus monodon) quality changes during iced storage. pp. 125-130. ISSN 1505-5337

Black tiger shrimp harvested under controlled conditions had a shelf life in ice of eight days while shrimp purchased via the open market broker system were unacceptable on the fourth day of storage. No coliforms Staphylococcus aureaus Salmonella spp. and Vibrio parahaemolyticus were found in either shrimp sample during ice storage. Levels of total volatile base at rejection were 20 mg/100 g for open market and 25 mg/100 g for controlled harvest shrimp. The pH of shrimp increased steadily throughout storage from an initial pH 6.40 - 6.50 to pH 7.15 - 7.30 at rejection. In the course of the eight day shelf life the most noticeable change of the controlled harvested shrimp was a progressive black discolouration of the head and tail. The taste initially sweet and seaweedy became bland and tasteless on day 4 with bitterness and off-flavours appearing on day 8 for controlled harvest shrimp. The texture of shrimp is a very good indicator of freshness from an initial firm and slightly chewy to a gradual breakdown in structure until soft and mushy at rejection.

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Abstract

Black tiger shrimp harvested under controlled conditions had a shelf life in ice of eight days while shrimp purchased via the open market broker system were unacceptable on the fourth day of storage. No coliforms Staphylococcus aureaus Salmonella spp. and Vibrio parahaemolyticus were found in either shrimp sample during ice storage. Levels of total volatile base at rejection were 20 mg/100 g for open market and 25 mg/100 g for controlled harvest shrimp. The pH of shrimp increased steadily throughout storage from an initial pH 6.40 - 6.50 to pH 7.15 - 7.30 at rejection. In the course of the eight day shelf life the most noticeable change of the controlled harvested shrimp was a progressive black discolouration of the head and tail. The taste initially sweet and seaweedy became bland and tasteless on day 4 with bitterness and off-flavours appearing on day 8 for controlled harvest shrimp. The texture of shrimp is a very good indicator of freshness from an initial firm and slightly chewy to a gradual breakdown in structure until soft and mushy at rejection.

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Item Type:	Article
Additional Information:	Summary (En)
AGROVOC Term:	GAMBAS Y CAMARONES
AGROVOC Term:	PENAEUS MONODON
AGROVOC Term:	ALMACENAMIENTO
AGROVOC Term:	CALIDAD
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:52
URI:	http://webagris.upm.edu.my/id/eprint/17425

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