Quality Changes of White Shrimp (Litopenaeus vannamei) Treated with Potassium Sorbate and Sodium Metabisulphite: A Comparative Study
Quality Changes of White Shrimp (Litopenaeus vannamei) Treated with Potassium Sorbate and Sodium Metabisulphite: A Comparative Study
Date
2019
Authors
Jeyakumari, A.
Debbarma, Jesmi
Remya, S.
Ravishankar, C.N.
Zynudheen, A.A.
Ninan, George
Lalitha, K.V.
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
Abstract
The present study evaluated the quality changes of potassium sorbate (PS-
1.5%), sodium metasulphite (SMB-1.25%) dip treated white shrimps
(Litopenaeus vannamei) stored under ice. White shrimp had a protein
content of 18.8%. Fatty acid composition of shrimp meat revealed that,
white shrimp had higher polyunsaturated fatty acids (PUFA) content
(44.73%) followed by saturated fatty acids (35.45%) and monounsaturated
fatty acids (19.65%). Biochemical quality indices such as pH, total volatile
base, trimethylamine content and thiobarbituric acid value showed an
increased trend during storage. The texture profile analysis showed
decreased trend in hardness of shrimp meat during storage. Sensory
analysis showed that PS and SMB treated sample had higher score for
overall acceptability than control. Microbial analysis revealed that quality
of white shrimps under ice storage had a shelf life up to 9, 12, 15days,
respectively for control, SMB and PS treated samples
Description
Keywords
White shrimp, Ice storage, Quality, Dip treatment
Citation
Int.J.Curr.Microbiol.App.Sci 8(11): 1331-1339 1331