Quality changes in the fresh water prawn, Macrobrachium rosenbergii during storage on ice

Abstract

The effect of stratification in ice on the quality of fresh water prawns was monitored by microbiological, subjective and objective textural analyses. In general, prawns in the lower layers of ice exhibited more marked textural changes and greater numbers of potential spoilage bacteria were found on them. No connection was found between the number of proteolytic bacteria and textural changes in the prawn muscle.

Microbiological changes in farm reared freshwater prawn (Macrobrachium rosenbergii de Man) in ice

“…The total aerobic bacterial counts at 37 and 20°C on newly caught freshwater prawn M. rosenbergii (muscle tissue) was in the range of 4 to 5 log 10 cfu g ¡1 which is close to the values reported earlier for farmed M. rosenbergii from Israel (Angel et al, 1985) and Brazil (Leitào & Rios, 2000). Total aerobic counts at 37 and 20°C did not diVer signiWcantly (P > 0.05).…”

“…Few studies have been published on the microbiological quality characteristics of farm-reared freshwater prawn stored in ice/stored under refrigeration (Leitào & Rios, 2000;Surendran, Thampuran, & Gopakumar, 1995) in contrast to a wealth of information available on chemical and sensory characteristics (Angel, Bhasker, Kanner, & Juven, 1981;Angel, Weinberg, Juven, & Lindner, 1985;Ninan, Bindu, Asok Kumar, & Joseph, 2003;Rodrigues, Basu, & Hazra, 2000). Little is known about the actual spoilage process and the speciWc spoilage organisms associated with farm-reared of tropical freshwater prawn.…”

Sensory differentiation of shrimp using a trained descriptive analysis panel

“…Firmness and crispness, on the other hand, did not change for Georgia white shrimp over the 10 d of iced storage in contrast to the development of mushiness observed in freshwater prawn (Angel, Weinberg, Juven, & Lindner, 1985;Nip & Moy, 1988). In the latter studies, delays in deheading or aquacultural practices inducing stress during growth and harvest may have facilitated the migration of proteolytic enzymes from the hepatopancreas to the tail muscle and subsequent degradation of the tissue.…”

Changes in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storage

“…Fresh prawns are relatively firm, but become mushy during refrigerated storage. Several studies show that the texture of prawn changes during storage, as measured by both sensory and instrumental techniques (Angel, Weinberg, Juven, & Lindner, 1985;Lindner, Angel, Weinberg, & Granit, 1988;Srinivasan, Xiong, Blanchard, & Tidwell, 1997;Srinivasan, Xiong, Blanchard, & Tidwell, 1998). Typically, refrigerated prawn has a shelf life of 3-4 d (Nip, Lan, & Moy, 1985), although some suggest that the shelf life could be as long as 1 week (Angel et al, 1985;Lindner et al, 1988).…”