708y]i9h-p/i-Evaluation of quality and safety aspect of chilled prawn (<i>Macrobrachium rosenbergii</i>) during storage at -20⁰C

Abstract

Quality and safety aspect of chilled prawn (<i>Macrobrachium rosenbergii</i>) and changes there of during storage at -20⁰C for 12 weeks was studied in a series of laboratory experiments. Quality was evaluated by examining organoleptic characteristics and biochemical composition. Safety aspect was evaluated by the detection of heavy metal (Cd, Cu), quantitative bacteriological analysis. Sensory quality evaluation showed that prawn remained in acceptable condition until 8 weeks of storage at -20⁰C. Protein content of chilled prawn was 33.11% and after 8 weeks of storage at -20⁰C it decreased to 25.41%. Moisture content of chilled prawn was 61.8% which was increased to 70.52% at 8 weeks of storage. Lipid content of chilled prawn was 2.27% and after 8 weeks of storage at -20⁰C lipid content was 1.52%. Ash content of chilled prawn was 2.13% which was decreased to 1.43% after 8 weeks of storage at -20⁰C. Heavy metal Cd and Cu concentration was 0.017 µg/g and 0.051 µg/g respectively and was within the consumable limit of World Health Organisation. TVBN of chilled prawn was 20.90 mg/100g which was increased to 26.32 mg/100g after 8 weeks of storage at -20⁰C. APC of chilled prawn was 4.32 x 10⁵ cfu/g which changed to 6.73 x 10³ cfu/g after 8 weeks of storage at -20⁰C. The present study revealed that the ice chilled prawn remain in acceptable condition for 8 weeks of storage at -20⁰C.