Post-Harvest Quality Of Freshwater Prawns Part III: Microflora, Composition, Frozen Storage

摘要

In studies, Gram-negative bacteria were identified as the dominant spoilage organisms for ice-stored freshwater shrimp. Proteolytic and collagcnolytic microflora contribute to the development of mushiness after four days of storage. Macrobraehium rosenbergii have high cholesterol concentrations, low lipid content and high levels of polyunsaturated fatty acids. The shrimp can be successfully frozen for seven months and possiblv longer without the loss of appreciable texture and taste. Limited information has been published characterizing the microflora present on ice-stored giant freshwater prawns, Macrobrachium rosenbergii. In one study, 156 bacterial cultures were isolated and characterized from fresh and ice-stored farm-reared shrimp.