EFFECT OF VACUUM PACKAGING ON SHELF LIFE OF CHILLED SHRIMPS.S. Sawant, D.V. Sawant, S.T. Shrangdher, J.M. Koli, M.T. Shrangdher and V.V. Viswasrao
Fresh Tiger Shrimp (Penaeus monodon) are considered important in export. The present study was undertaken to find the effect of packaging on the shelf life of Chilled condition. Fresh shrimp were packed in air and vacuum and their shelf life was recorded. The chemical and bacteriological quality of fresh tiger shrimp meat indicated low initial values of pH (6.5), TVBN (14 mg %), TMAN (0.28 mg %), AAN (21.46 mg %). The samples also had a low aerobic plate count (1.62X103), psychotropic count (1.30X103). The pH value further gradually increased up to 27 th day of storage. On 27th day of storage pH value of shrimp flesh were 7.2 and 7.12 in AP and VP samples respectively. TMA value was found that on 27th day of storage the values further increased to 5.6 mg% to 4.7 mg% in case of AP and VP samples respectively. TVBN values on the 27th day of storage the values rapidly increased and reached to 34.4 mg% and 32.2 mg% for AP and VP samples respectively. 50 and 30 MPN/100g in case of AP and VP samples respectively at the end of 27 th day of storage. Psychotropic count it reaches to 3.56X105 and 1.96X105 in case of AP and VP samples at the end of 27th day of storage. From the initial sensory score of the sample declined to 3.96 in AP and 4.16 in VP on the day of rejection of 21th and 27th days, respectively.
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