Shelf-Life of Tail Meat of the Giant River Prawn,Macrobrachium rosenbergii, Stored on Ice

Abstract

The objective of this study was to evaluate the shelf-life of peeled giant river prawn Macrobrachium rosenbergii stored directly in contact with ice (DCI), and without direct contact with ice (WCI). The prawns from DCI treatment showed an intense leaching of non-protein nitrogen (NPN) and total volatile bases nitrogen (TVB-N), thus suggesting that NPN or TVB-N should not be used as freshness indicators of peeled tails stored directly in contact with ice. Loss of flavor and a quick texture tactile decrease with time occurred in both treatments. The shelf-life of peeled tails prepared from M. rosenbergii was 7 days for DCI and 10 days for WCI.

Study on biochemical divergences of the meat and egg of freshwater prawns (Macrobrachium rosenbergii)

“…Freshwater prawn contained high moisture and protein with respective values from 77.51 ± 0.48% to 78.37 ± 0.02% and from 19.56 ± 0.26% to 19.91 ± 0.42%, and a very low level of lipid and ash, around 0.2% and 1%, respectively. These proximate compositions are very close to the values of freshwater prawn reported by Gaberz Kirschnik, Viegas, Valenti, and Oliveira (), with moisture, protein, lipid, and ash being 78.25%, 18.59%, 0.29%, and 1.35%, respectively. Guevara, Nan, and Shiau () found that white shrimp had 71.1 to 78.9% moisture, 18.6 to 23.2% protein, 0.23 to 0.71% lipid, and 1.39 to 2.92% ash.…”

Quality Changes during Ice Storage of Acetes Species

“…0.60±0.03%, the slight decrease (0.31±0.01%) in fat content might be attributed to increase in moisture content of Acetes. Similar results were observed by Kirshnick et al, 2006. Similarly ash content was reduced from 2.24±0.02% to 2.02±0.07%. However, the decrease in ash content was negligible.…”

“…This gradual increase may be attributed to the long adoption period for pscychrotrophs during ice storage. Kirshnick et al, (2006) also reported a gradual increase of bacterial count in ice stored M. rosenbergii. Zeng et al, (2005) reported that total viable counts of shrimp (P. borealis) increased during different ice stored conditions.…”

“…The slight reduction in the ash content might be attributed to leaching of soluble compounds due to loss of the natural impermeability of prawn muscle and the absorption of melt water from the ice. Kirshnick et al, 2006 reported slight reduction in the ash content of M. rosenbergii stored in ice.…”

Effect of Chilling and Freezing on Fish Muscle

“…In freezer, the storage was extended up to 75 days, the significant moisture losses in later storage periods was due to the myofibrillar distortion resulting in the poor water detention ability of the meat. According to Kirschnik et al (2006), moisture content was constant for 14 days in samples of tail meat of the giant river prawn, (Macrobrachium rosenbergii) stored without direct contact in ice, while in samples stored in direct contact with ice it increased approximately 6%, revealing absorption of water through exposed surface of meat and decrease in solid content (crude protein) during early stages of storage in ice.…”