Document Type : Original Manuscript
Authors
1 Department of Fisheries, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran.
2 Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran.
3 Department of Marine Biology, Faculty of Marine Science and oceanography, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran.
Abstract
The aim of this study was the effect of peeled and unpeeled shrimp on microbiological, physicochemical and sensory properties of white shrimp (Metapenaeus affinis) stored under ice. Physicochemical (TVBN, pH, TBA and FFA), bacteriological (mesophilic, psychrophilic, Enterobacteriaceae and Staphylococcus), color and sensory analysis were carried out at 0, 4, 8, 12 and 16 days of storage. Mesophilic, psychrophilic, Entrobacteriaceae and Staphylococcus counts of peel and unpeeled shrimp stored in ice increased from 4.27 log10 cfu/g, 5.29-5.32 log10 cfu/g, 3.25-3.99 log10 cfu/g and 3.86 log10 cfu/g to 7.50-7.62, 7.20-7.83, 6.75-7.13 and 6.42-6.69 at day 16, respectively. Mesophile, Entrobacteriaceae and Staphylococcus counts were lower in unpeeled white shrimp compared to peeled white shrimp during ice storage. However, thiobarbituric acid, free fatty acid, total volatile nitrogen and pH contents of peeled and unpeeled white shrimp did not show significant difference during storage on ice (P>0.05). Results of sensory evaluation revealed that peeled shrimp has not improved the sensory quality and color parameter of the white shrimp. Using the acceptability limit mesophilic counts (7 log cfu/g) showed that shelf life for unpeeled and peeled white shrimp stored at ice was 8 days.
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