Quantitative and qualitative studies on the bacteriological quality of Indian white shrimp ( Penaeus indicus) stored in dry ice

• Published in: Food microbiology 2006-09, Vol.23 (6), p.526-533
• Main Authors: Jeyasekaran, G., Ganesan, P., Anandaraj, R., Jeya Shakila, R., Sukumar, D.
• Format: Article
• Language: English
• Subjects: aerobes; Aeromonas; Animals; appearance (quality); Bacteria - growth & development; bacterial contamination; Bacterial quality; bacteriology; Biological and medical sciences; cold storage; coliform bacteria; Colony Count, Microbial; color; Consumer Product Safety; Dry Ice; Fenneropenaeus indicus; firmness; Fish and seafood industries; Flavobacterium; food contamination; Food Contamination - analysis; Food Contamination - prevention & control; Food Handling - methods; Food industries; Food Microbiology; food pathogens; Food Preservation - methods; food spoilage; food storage; formula omitted; Fundamental and applied biological sciences. Psychology; Humans; ice; lactic acid bacteria; off odors; Penaeidae - microbiology; Penaeus indicus; plate count; Pseudomonas; psychrotrophic bacteria; seafoods; sensory evaluation; Serratia; shelf life; Shellfish - microbiology; Shellfish - standards; shrimp; storage time; Taste; texture; Time Factors; Vibrio; Water ice
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2005.09.009

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 24 h without reicing. Shrimp stored in water ice at the 1:1 ratio (as control) were acceptable up to 18 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 24 h. Total bacterial load ranged from 10 6 to 10 9 cfu g - 1 , while total psychrophiles ranged from 10 3 to 10 6 cfu g - 1 . Total lactics were found in the levels of 10 2 – 10 6 cfu g - 1 . H 2S producers were from 10 3 to 10 5 cfu g - 1 . Lowest temperature of - 4.8 ∘ C 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.