The shelf-life of Black tiger shrimp (Penaeus monodon) treated with the Different conditions

Abstract

This study examines the chemical and microbiological changes and the sensory attributes of black tiger shrimp (Penaeus monodon) when stored at the temperature of 0oC. Sodium propionate and sodium lactate were used to treat shrimps before storage. Vacuum packaging was also carefully investigated. The quality indicators including total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), histamine. quality index (QI) and total viable count (TVC) were used to evaluate the quality changes of shrimp during storage. The results showed that the values of TVB-N, TMA-N, and histamine increased with storage time in two different phases, while QI value increased linearly with preservation time. The process of black spot formation in shrimp almost does not happen under vacuum storage conditions. The quality of shrimps treated with salts of organic acids or those packed in the vacuum bags was significantly higher than that of the control. In particular, the shelf-life of the sample packed in the vacuum packages was twelve days, which was four days longer than that of the control. The QI of control samples, NaP samples, NaL samples and vacuum samples were 14.43, 14.66, 14.85 , and 11. 37 al the end of its shelf-life, respectively.