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Comparison of preparation (with skin and without skin) of white shrimp Metapenaeus affinis on shelf life during storage in refrigerator
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Soraya Salehi   , Ainaz Khodanazary  , Isaac Zamani |
| , khodanazary@yahoo.com |
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Abstract: (10 Views) |
Background and Objectives: The purpose of this study, it was to investigate an effetct of peeled and unpeeled on the quality properties of white shrimp (Metapenaeus affinis) stored in the refrigerator.
Methods: Physicochemical analysis (TVBN, pH, TBA and FFA), microbiological analysis (mesophilic, psychrophilic, Enterobacteriaceae, Staphylococcus and H2S producing bacteria), color analysis and sensory analysis were carried out during16 days of storage.
Findings: Mesophilic, psychrophilic, and Entrobacteriaceae counts in unpeeled white shrimp were higher compared to peeled white shrimp. However, Staphylococcus and H2S producing counts peeled white shrimp were higher compared to unpeeled white shrimp. A regression analysis using the acceptability limit set by the ICMSF (1986) for mesophilic and psychrophilic counts (7 log cfu/g) yielded a shelf life for unpeeled and peeled white shrimp stored at refrigerator of 11- 12 days. Total volatile basis nitrogen (TVBN), pH, thiobarbbitoric acid (TBA) and free fatty acids (FFA) indexes of unpeeled white shrimp were higher than peeled white shrimp (p< 0.05). The results of physicochemical indexes, color analysis and sensory analysis indicated that peeled white shrimp did nor effect in quality shrimp.
Conclusion: Generally, the results showed that unpeeled and peeled shrimp before packaging did not effect at shrimp shelflife. |
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| Keywords: Metapenaeus affinis, Refrigerator, Quality properties. |
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Full-Text [PDF 1918 kb]
(3 Downloads)
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Type of Study: Research/ Original/ Regular Article |
Subject:
Fisheries and Aquaculture
Received: 2024/12/12 | Revised: 2026/05/16 | Accepted: 2025/12/6 | ePublished: 2025/12/6
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