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SHELF LIFE OF SHRIMP (PENAEUS MERGUIENSIS) STORED AT DIFFERENT TEMPERATURES.

Author(s) : SHAMSHAD S. I.

Type of article: Article

Summary

THE SENSORY, MICROBIOLOGICAL AND BIOCHEMICAL CHANGES WERE DETERMINED IN SHRIMP (PENAEUS MERGUIENSIS) STORED AT 273 TO 308 K (0 TO 35 DEG C). A TOTAL OF 560 DIFFERENT BACTERIA WERE ISOLATED AND IDENTIFIED. IN ADDITION, THE DOMINANT ORGANISMS WERE TESTED FOR ABILITY TO REDUCE TRIMETHYLAMINE OXYDASE, PRODUCE INDOLE AND HYDROLYZE PROTEIN. THE INITIAL BACTERIA WERE 30% GRAM+ ORGANISMS BUT CHANGED TO PREDOMINANTLY GRAM-PSYCHROTROPHS AT LOWER TEMPERATURES AND TO MESOPHILES AT HIGHER TEMPERATURES. ODOUR, TEXTURE AND COLOUR QUALITIES DECREASED ; TRIMETHYLAMINE, TOTAL VOLATILE BASES, PH AND INDOLE INCREASED WITH TIME AND TEMPERATURE. SHELF LIFE OF SHRIMP RANGED FROM 7 HR AT 308 K TO 13 DAYS AT 273 K.

Details

  • Original title: SHELF LIFE OF SHRIMP (PENAEUS MERGUIENSIS) STORED AT DIFFERENT TEMPERATURES.
  • Record ID : 1991-2192
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 5
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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