QUALITY ENHANCEMENT AND SHELF-LIFE EXTENSION OF RED SHRIMP (ARISTEUS ANTENNATUS) DURING ICED STORAGE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 30, Issue 10, October 2005, Page 6095-6110 PDF (4.44 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237977 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| R. K. Moawad | ||||
| Food Technology Dept., National Research Centre. Dokki, Cairo, Egypt. | ||||
| Abstract | ||||
| Shrimp blacks pot is a serious problem in shrimp processing. Melanosis occurs on most shrimp species and decreases the commercial value and consumer acceptance of the shrimp product. Therefore, our objective was to evaluate the effect of sodium metabisulphite dipping treatment (0-1.25% for one minute ) on melanosis inhibition,. shelf - life and quality attributes of red marine shrimp, harvested along the Alexandria, coast Egypt. After dipping, draining and packaging, shrimp samples were stored in ice for 8 days at 4-5 cc. The results indicated that blackspot developed rapidly in control shrimp approaching unacceptable after 4 days storage in ice. The short shelf- life of control samples reflects high values of biochemical indices, microbial load and off-odor scores. On the other hand, utilizing the current recommended dip procedure of 1.25% Na2 S2 Os for one minute, effectively retarded melanosis development, reduced the formation of nitrogenous compounds ( TMA-N, TVB-N), slowed down the increase in TBC,pH,TSARS and off - odor scores associated with spoilage, and prolonged the shelf - life to seven days in iced - storage. A one minute exposure in 1.25% sulfite solution is sufficient to delay blackening defects and maintain a high quality shrimp product. | ||||
| Keywords | ||||
| Shrimp blacks pot; Melanosis; Shelf - life - Sensory quality | ||||
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