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EFFECT OF DELAYED ICING ON THE QUALITY CHARACTERISTICS OF BAGDA (PENAEUS MONODON FABRICIUS, 1798) (Pages : 24 - 30)

M.M. MAHMUD, M.A. HOSSAIN, I. JAHAN, P. BANERJEE AND M.A. RAHAMAN

The effect of delayed icing on the quality characteristics of Bagda (Penaeus monodon Fabricius, 1798) iced after three hours of harvest was studied. From the ninth hour and after iced condition quality of shrimp is acceptable score range 6.8-8.4 in the bamboo basket whereas in the plastic basket the quality moderately acceptable score range6.4-8.2. Till the end point of the experiment the quality of shrimp was acceptable and the TVB-N content was 2.56 ± 0.32 mg-N/100g to 5.21 ± 0.61mg-N/100g in the bamboo basket whereas in the plastic basket it was 2.58 ± 0.36 mg-N/100g to 5.37 ± 0.37 mg-N/100g. TMA-N was 2.68 ± 0.21 mg-N/100g to 5.02 ± 0.41 mg-N/100g and 2.72 ± 0.23 mg-N/100g to 5.16 ± 0.47 mg-N/100g in the bamboo and plastic basket respectively. SPC of microbiological analysis was log10 3.99 ± 0.12 cfu/g to log10 4.33 ± 0.21 cfu/g and log10 4.01 ± 0.12 cfu/g to log10 4.83 ± 0.19 cfu/g in the bamboo and plastic basket respectively. Download


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