Quality and Shelf life assessment of Paciﬁc White Shrimp (Litopenaeus Vannamei) Freshly, Harvested and During under Slurry Ice Conditions

Khanlar, Mohamadali; Ojagh, Seid Mehdi; Shabanpour, Bahare; Alishahi, Alireza; Hosseini, Seyed Vali

doi:10.22059/jfisheries.2019.262094.1038

Quality and Shelf life assessment of Paciﬁc White Shrimp (Litopenaeus Vannamei) Freshly, Harvested and During under Slurry Ice Conditions

Document Type : Research Paper

Authors

Mohamadali Khanlar ¹

Seid Mehdi Ojagh ²

Bahare Shabanpour ³

Alireza Alishahi ²

Seyed Vali Hosseini ⁴

¹ PhD. Student, Department of Fisheries, Faculty of Fisheries and Environmental Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

² Associate Professor, Department of Fisheries, Faculty of Fisheries and Environmental Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

³ Professor, Department of Fisheries, Faculty of Fisheries and Environmental Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

⁴ Associate Professor, Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran.

10.22059/jfisheries.2019.262094.1038

Abstract

Paciﬁc white shrimp (Litopenaeus vannamei) is an important worldwide cultured species. The evaluation of quality and shelf-life of the shrimp is imperative before utilizing preservative within the harvesting. The effect of slurry ice on the quality of Paciﬁc white shrimp during chilling storage was investigated and compared with ﬂake ice and refrigerator. In this manuscript, the effect of different cold storages conditions including refrigerator (stored at 4°C) (treat A), ﬂake ice (treat B) and Slurry ice (treat C) up to 12 days was investigated. To analyze chemical characteristics, and freshness indicators of Paciﬁc white shrimp, changes in total volatile base nitrogen, thiobarbituric acid, titratable acidity (TA) and microbial count of white shrimp during 12 days (every two days) storage was investigated. Increases of the total volatile base nitrogen and thiobarbituric acid reactive substance, values in shrimp treated with slurry ice were found to be signiﬁcantly slower during slurry ice storage than during ﬂake ice storage (P<0.05). The shelf life of ice stored Paciﬁc white shrimps was determined to be 8 days. Contrarily, the aerobic plate count (APC) and psychrophilic bacterial counts (PTC) compared to two treatments exhibited signiﬁcant increases during iced storage (P<0.05). Nevertheless, the results demonstrated that storage in slurry ice immediately after harvesting caused quality stability during the cold storage.

Keywords

Paciﬁc white shrimp

Slurry ice

Quality

Shelf life

Iced storage

Subjects