DEVELOPMENT QUALITY INDEX METHOD (QIM) TO ASSESS THE FRESHNESS AND SHELF LIFE OF BLACK TIGER SHRIMP(PENAEUS MONODON) STORED AT 00C

Black tiger shrimps (Penaeus monodon) wereharvested andstored at 00Cfor study. The quality index method (QIM) was developed to evaluate the freshness of black tiger shrimp, and was presented in this study. The terms used to describe all the changes related to the texture, color, and odor are carefully chosen. The development of a QIM scheme included three main steps:A preliminary scheme to evaluate all the changes of attributes related to quality – Final QIM scheme and training – Validation of QIM scheme and comparison estimate the remaining shelf life and actual shelf life. The results show that shelf life of black tiger shrimp in the ice storage is 8 days. Quality score involving attributes decreases during the storage timeand have a correlation close to the linear regression equation. The scheme validation quality of black tiger shrimp by QIM method allows the estimation of the remaining shelf life.

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DEVELOPMENT QUALITY INDEX METHOD (QIM) TO ASSESS THE FRESHNESS AND SHELF LIFE OF BLACK TIGER SHRIMP(PENAEUS MONODON) STORED AT 00C

HUE UNIVERSITY JOURNAL OF SCIENCE NATURAL SCIENCE ◽

10.26459/jns.v126i1b.4261 ◽

2017 ◽

Vol 126 (1B) ◽

Author(s):

Le Nhat Tam ◽

Nguyen Nam Giao ◽

Tran Thi Ngoc Nhung ◽

Đao Bich Duyen ◽

Le Thi Hong Nhung ◽

...

Keyword(s):

Shelf Life ◽

Quality Index ◽

Penaeus Monodon ◽

Ice Storage ◽

Linear Regression Equation ◽

Index Method ◽

Black Tiger Shrimp ◽

Tiger Shrimp ◽

And Training

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THE SHELF-LIFE OF BLACK TIGER SHRIMP (PENAEUS MONODON) TREATED WITH THE DIFFERENT CONDITIONS

Vietnam Journal of Science and Technology ◽

10.15625/2525-2518/57/4/12901 ◽

2019 ◽

Vol 57 (4) ◽

pp. 410

Author(s):

Le Nhat Tam ◽

Truong Huynh Anh Vu ◽

Chu Van Hai

Keyword(s):

Shelf Life ◽

Quality Index ◽

Penaeus Monodon ◽

Sodium Lactate ◽

Viable Count ◽

Sodium Propionate ◽

Black Tiger Shrimp ◽

Tiger Shrimp ◽

Salts Of Organic Acids

This study examines the chemical and microbiological changes and the sensory attributes of black tiger shrimp (Penaeus monodon) when stored at the temperature of 0 ºC. Sodium propionate and sodium lactate were used to treat shrimps before storage. Vacuum packaging was also carefully investigated. Throughout storage, the quality indicates including TVB-N, TMA-N, histamine, quality index (QI) and total viable count (TVC) were used to evaluate the quality changes of shrimp. The results show that though with different rates, the increase in quality indicators caused the decrease in the quality of shrimp during storage. The quality of shrimps treated with salts of organic acids or those packed in the vacuum bags was significantly higher than that of the control. In particular, the shelf-life of the sample packed in the vacuum packages was twelve days, which was four days longer than that of the control.

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Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon)

Foods ◽

10.3390/foods9050634 ◽

2020 ◽

Vol 9 (5) ◽

pp. 634 ◽

Cited By ~ 2

Author(s):

Abimannan Arulkumar ◽

Kumar Satheeshkumar ◽

Sadayan Paramasivam ◽

Palanivel Rameshthangam ◽

Jose M. Miranda

Keyword(s):

Shelf Life ◽

Biogenic Amines ◽

Penaeus Monodon ◽

Butylated Hydroxytoluene ◽

Control Group ◽

Ethanolic Solution ◽

Hypnea Musciformis ◽

Sulfurous Acid ◽

Black Tiger Shrimp ◽

Tiger Shrimp

Hypnea musciformis (HM) and Acanthophora muscoides (AM) red seaweeds were evaluated for their antioxidant properties and efficacy to extend the chemical shelf life of black tiger shrimp (Penaeus monodon) during 14-daystorage. Treated shrimp were soaked in five percent ethanolic solution with 500 µg/mL of AM or HM powder for 30 min. HM had more phenols and flavonoids, increased radical scavenging activity, and greater H2O2 reducing power than AM in vitro. Biochemical quality indicators were significantly higher in the control group, followed by HM- and AM-treated samples during storage. On day 14 of storage, controls contained significantly higher amounts of biogenic amines than HM- or AM-treated samples. The shelf life of chilled stored shrimp increased due to the presence of compounds of butylated hydroxytoluene, sulfurous acid, heptadecane, mono (2-ethylhexyl), and 1,2-propanediol found in AM extract and sulfurous acid and 1,2-propanediol found in HM extract. A control group was soaked in the same ethanolic solution as treated samples without algae powder for 30 min. Each group was kept ice-cold during the soaking period. The results obtained demonstrate the usefulness of two seaweed extracts, Hypnea musciformis and Acanthophora muscoides, combined with ice by decreasing the formation of toxic biogenic amines in shrimp, enhancing its shelf life during ice storage.

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A comparative study on the quality of postlarvae of black tiger shrimp, Penaeus monodon, produced in hatcheries in Sri Lanka

Journal of the National Science Foundation of Sri Lanka ◽

10.4038/jnsfsr.v34i4.3637 ◽

2006 ◽

Vol 34 (4) ◽

pp. 195

Author(s):

C. Hettiarachchi ◽

M. Hettiarachchi

Keyword(s):

Sri Lanka ◽

Comparative Study ◽

Penaeus Monodon ◽

Black Tiger Shrimp ◽

Tiger Shrimp

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Significance of Cross-contamination on Bacteriological Quality of Black Tiger Shrimp (Penaeus monodon Fabricius 1798) for Export Trade Produced in Fish Processing Plant

Journal of Aquaculture Research & Development ◽

10.4172/2155-9546.1000381 ◽

2015 ◽

Vol 6 (12) ◽

Cited By ~ 1

Author(s):

Basudev Manda Sourabh Kumar ◽

Dubey Dona Bhattacharya ◽

Bimal Kinkar Chand

Keyword(s):

Penaeus Monodon ◽

Processing Plant ◽

Export Trade ◽

Cross Contamination ◽

Fish Processing ◽

Black Tiger Shrimp ◽

Bacteriological Quality ◽

Tiger Shrimp

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KUALITAS INDUK UDANG WINDU (Penaeus monodon) DI PERAIRAN PANTAI PANGANDARAN, SELATAN JAWA BARAT

Jurnal Sains dan Teknologi Indonesia ◽

10.29122/jsti.v12i1.853 ◽

2012 ◽

Vol 12 (1) ◽

Author(s):

Suhendar I Sachoemar ◽

Ratu Siti Aliah

Keyword(s):

Coastal Area ◽

National Level ◽

Penaeus Monodon ◽

Necrosis Virus ◽

West Java ◽

Black Tiger Shrimp ◽

Tiger Shrimp ◽

Pcr Method ◽

Polymerase Chain

An evaluation of the quality of the Black Tiger Broodstock Shrimp (Penaeus monodon) in the southern coastal area of Pangandaran, West Java was conducted during period of Juny-October 2005. The evaluation was focused on the waterquality identification and the quality of the broodstock collected from the farmer sorround the Pangandaran Area. The result of the evaluation showed that the water quality of the coastal area of Pangandaran was good compare to the northern coastal area of West Java in which the organic and inorganic pollutantwas . This situation was affected on the quality of the broodstock. The identification result on the quality of broodstock using polymerase chain reaction (PCR) method shows that the broodstock shrimp of the Black Tiger Shrimp(Penaeus monodon) in the coastal area of Pangandaran is free from the White Spot Syndrome Virus (WSSV) and Infectious Hypodermal and Hematopoietic Necrosis Virus (IHHNV). From 99 broodstock identified, only 4 indicated by very light contaminated WSSV and 2 by IHHNV. This condition shows that in general the quality of the broodstock shrimp of the Black Tiger Shrimp (Penaeus monodon) in the coastal area of Pangandaran was excellent and these sources are potentialto be applied as broodstock sources for developing the Black Tiger Shrimp (Penaeus monodon) culture in the national level.

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