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BIOCHEMICAL AND MICROBIOLOGICAL CHANGES IN SHRIMPS (XYPHOPENAEUS KROYERI) DURING STORAGE ON ICE.

[In Portuguese. / En portugais.]

Author(s) : DRAETTA I. dos Santos

Type of article: Article

Summary

THE CHEMICAL, BIOCHEMICAL AND MICROBIOLOGICAL CHANGES OCCURRING IN WHOLE SHRIMP AND HEADLESS GUTTED SHRIMP HELD ON ICE AND STORED AT 277 K (4 DEG C), WERE INVESTIGATED. THE LEVELS OF TRIMETHYLAMINE, TOTAL VOLATILE NITROGEN, NONPROTEIN NITROGEN, HISTAMINE, INDOL, HYPOXANTHINE, PH, TURBIDITY AND BACTERIAL COUNTS WERE DETERMINED. THE RESULTS SHOWED THAT THE PARAMETERS ANALYSED COULD NOT BE TRUSTED INDIVIDUALLY AS QUALITY INDICES. HOWEVER, THE PH, INDOL AND TURBIDITY VALUES, WHEN EVALUATED TOGETHER WITH THE BACTERIAL COUNTS COULD BE USED AS QUALITY INDICES FOR SHRIMP HELD ON ICE. SHRIMP SHOULD NOT BE STORED FOR MORE THAN 6 DAYS.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1987-1054
  • Languages: Portuguese
  • Source: Bol. ITAL - vol. 23 - n. 2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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