Assessment of caramote prawn (Penaeus kerathurus) proximate value and freshness under ice storage

Erdilal, R. and İkiz, R. and Ünlüsayin, M. and Gülyavuz, H. (2014) Assessment of caramote prawn (Penaeus kerathurus) proximate value and freshness under ice storage. Acta Alimentaria, 43 (1). pp. 88-95. ISSN 0139-3006

Preview

Text aalim.43.2014.1.9.pdf Download (215kB) | Preview

Abstract

In this study, the flesh yield and proximate contents of caramote prawn, Penaeus kerathurus, were researched depending on sex and seasons. Furthermore, prawns were divided into two groups for freshness assessments at two different times. The first group of prawn was completely wrapped with the stretch film and aluminium foil and stored at room temperature. The second group was placed in water with ice and stored at 4±1 °C (ice storage). The shelf-life of P. kerathurus was determined. Trimethylamine-nitrogen (TMA-N) and pH were analysed to determine biochemical quality and total mesophilic count (TMC) was measured to determine the microbial quality. In addition, sensory analyses were also carried out. The flesh yield of P. kerathurus was on average 52%. It was found that percentages on average moisture, lipid, protein, and ash contents in P. kerathurus were 76.27%, 1.63%, 16.52%, and 1.98%, respectively, and these values changed depending on the season (P<0.01). Increases in TMA-N, pH, TMC values and changes in the sensory parameters were found statistically significant (P<0.05) in prawns throughout storage. According to sensory, chemical, and microbial analyses, it was found that shelf-life of P. kerathurus wrapped with aluminium foil and stretch film and stored at room temperature was 1 day. The shelf-life of P. kerathurus for ice storage was 9 days.

Actions (login required)

Edit Item