SHELF-LIFE OF SHRIMP (PENAEUS-MERGUIENSIS) STORED AT DIFFERENT TEMPERATURES

被引：122

作者：

SHAMSHAD, SI

NISA, KU

RIAZ, M

ZUBERI, R

QADRI, RB

机构：

[1] Applied Biology & Marine Resources Division, Pakistan Council of Scientific & Industrial Research (PCSIR) Laboratories, Karachi, 75280, Off University Road

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03898.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The sensory, microbiological and biochemical changes were determined in shrimp (Penaeus merguiensis) stored at 0° to 35°C. Mean aerobic plate count of fresh shrimp, initially 5.0 × 105 CFU/g, increased with time and temperature to 6.4 × 109 CFU/g at 35°C after 24 hr. A total of 560 different bacteria were isolated and identified. In addition, the dominant organisms were tested for ability to reduce TMAO, produce indole and hydrolyze protein. The initial bacteria were 30% Gram + organisms but changed to predominantly Grampsychrotrophs at lower temperatures and to mesophiles at higher temperatures. Odor, texture and color qualities decreased; TMA, TVB, pH and Indole increased with time and temperature. Shelf life of shrimp ranged from 7 hr at 35°C to 13 days at 0°C. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1201 / &

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