Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4363926 | Food Microbiology | 2006 | 8 Pages |
Abstract
Indian white shrimp (Penaeus indicus) stored in dry ice at the 1:1 ratio were found to be organoleptically suitable for consumption when they were stored for 24Â h without reicing. Shrimp stored in water ice at the 1:1 ratio (as control) were acceptable up to 18Â h. Shrimp stored in a combination of dry ice and water ice at the ratio of 1:0.2:0.5 were also found to be acceptable up to 24Â h. Total bacterial load ranged from 106 to 109cfug-1, while total psychrophiles ranged from 103 to 106cfug-1. Total lactics were found in the levels of 102-106cfug-1. H2S producers were from 103 to 105cfug-1. Lowest temperature of -4.8âC was observed in shrimps stored in dry ice at 1:1 ratio. Bacterial flora associated with fresh raw shrimp were Aeromonas, Pseudomonas, Vibrio, Flavobacterium and Serratia. Aeromonas constituted 38% of the flora in raw shrimp. Flavobacterium (43%), Pseudomonas (47%) and Pseudomonas (38%) were the dominant bacterial flora in the shrimp stored in dry ice at 1:1 ratio, in the combination package, and in water ice at 1:1 ratio, respectively.
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Authors
G. Jeyasekaran, P. Ganesan, R. Anandaraj, R. Jeya Shakila, D. Sukumar,