Shelf-life of Indian white shrimp Fenneropenaeus indicus stored in different icing conditions

الملخص EN

The Shelf-life of farmed Indian white shrimp Fenneropenaeus indicus, formerly Penaeus indicus stored in ice using three different ratios of ice for 22 days was evaluated.

During the storage period, changes in sensory characteristics, TMA-N levels, pH values and total bacterial count (TBC) were investigated, where the results showed a clear deterioration in the appearance, texture and odor of F.

indicus from the 10th day in the samples stored at a shrimp to ice ratio of 1:1 and from the 12th day in the samples stored at a ratio of 1:2, while no such deterioration was observed in the samples stored at ratio of 1:3 until the 18th day of storage.

The TMA-N levels increased with time during the icing storage.

The TBC of the normal flora in the flesh of F.

indicus increased with the time of storage.

Changes in the sensory characteristics were associated with the changes in TMAN, pH and TBC, showing that the 1:2 ratio did not significantly extend the shrimp shelf-life compared to 1:1, whereas 1:3 significantly delayed the deterioration rate of quality, providing the longest shelf-life and the highest quality shrimp.

The shelf-life extended to 9, 11 and 17 days at ratios of 1:1, 1:2 and 1:3 (shrimp to ice), respectively.

Therefore, for storage purposes in ice, using a large amount of ice at a 1:3 ratio is recommended, as it extended the shelf-life to the greatest extent in this study.