Quality Changes in Deep-Sea Shrimp (Aristeus alcocki) During Ice Storage: Biochemical and Organoleptic Changes

摘要

The exploration of deep-sea fisheries for food uses is recommended worldwide and particularly in India. In I present work, quality changes in deep-sea shrimp, Aristeus alcocki, during the ice storage period of 7 days have be studied. Quality indicators such as trimethylamine nitrogen, total volatile base nitrogen (TVBN), peroxide value, free fa acid value, pH and total plate count increased significantly (P < 0.05) during the storage period and reached the value 4.5 mgN/100 g, 18.88 mgN/100 g, 4.09 %of lipids as oleic acid, 17.73 milliequivalent of 02 /kg, 8.05 and 1.93 x 105 c g at the end of the study, respectively. Other biochemical parameters such as ot-amino nitrogen, non-protein nitrogen a water soluble protein contents were found to decreasesignificantly (P < 0.05). Changes in sensory attributes had s: nificant correlation with quality indicating parameters. It was found that during ice storage, A. alcocki retained the prii quality up to 4 days; thereafter, the rate of quality deterioration was high and reached the lower margin of over acceptability on the 7th day. The overall acceptability score of 4.20 on the 7th day, indicating that the shrimps we acceptable by the panelist. The total plate count up to 7 days of ice storage was low indicated that the quality deteriorati in deep-sea shrimp was mainly because of biochemical deterioration rather than the microbial putrefaction.