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Not AvailableCharybdis feriatus is a highly prized crab in the local and international markets of East Asian countries. In local markets, crabs are sold live, iced, or refrigerated at 2°C – 4°C. The present study was carried out to determine the shelf life of whole crab stored at 4°C for 192 h using a set of biochemical, microbiological, and sensorial parameters. Biochemical indicators such as the total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) increased significantly during storage and within an acceptable limit up to 144 h. Regarding the biogenic amines, cadaverine and spermidine increased significantly (p < 0.05) during the storage period. Among them, cadaverine could be proposed as a useful spoilage indicator for this crab species. The mesophilic and psychotropic bacterial count exceeded the limit of acceptance after 144 h of storage. Sensory attributes were gradually diminished with the storage time. Sensory scores were found to correlate well with both mesophiles and psychrotrophs. Based on the results of thisstudy, the meat quality of Charybdis feriatus can be maintained up to 144 h when properly stored at a temperature of 4°C ± 1°C.Not Availabl

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Not AvailableShelf life of post-harvest shrimp varies depending on processing and storage conditions. As seafood is highly susceptible to contamination by microorganisms producing biogenic amines, monitoring of biogenic amine levels under various treatment conditions is essentially important. The effect of 1 per cent chitosan in combination with 1.5 per cent NaCl and 1.5 per cent citric acid on the biochemical and microbial quality characteristics and formation of biogenic amines of Indian white prawn under refrigerated storage was carried out. The biogenic amines which showed specific change during storage were putrescine and cadaverine. The putrscine and cadaverine content of chitosan – NaCl treated sample was significantly lower than that of control on the day of rejection (9th day). The chitosan-NaCl treated sample got rejected on 9th day of storage with a putrescine and cadaverine content of 4.96 and 1.2 ppb respectively. While the chitosan-citric acid treated sample got rejected on 7th day of storage with a putrescine and cadaverine content of 19.35 and 0.34 ppb respectively. A lower increase of pH and TVBN was observed in both the treatments compared to control sample which got rejected sensory wise on 5th day of storage. Loss of freshness and melanosis of treated samples was lower than that of control. The mesophilic count of T1 and T2 reached 7 log cfu/g on 9th and 7th day respectively.Not Availabl

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Not AvailableThree spotted crab (Portunus sanguinolentus) is a preferred variety of crab among seafood consumers. Biochemical, microbial and sensory characters along with formation of biogenic amines of whole crabs stored under iced and refrigerated condition was evaluated. Cadaverine, putrescine and spermidine were the major amines formed during spoilage and a strong correlation between cadaverine and psychrotrophs was observed in refrigerated (0.92) and iced storage (0.86) respectively. Histamine was at lower level and not likely to cause any toxicological problems to consumers. Although TVB-N and TMA-N increased significantly (p < 0.01), TVBN was observed as a good indicator of spoilage than TMA-N. Mesophilic and psychrotrophic bacteria crossed 7 log CFU/g on 8th day, rejection day of refrigeration, while it was below spoilage limit in iced storage. A shelf life of 6 and 10 days were observed in storage under refrigeration and icing respectively based on microbiological, biochemical and sensory attributes.Not Availabl

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Not AvailablePangasianodon hypophthalmus (sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. pH of whole ungutted and gutted catfish didn’t show significant difference (p>0.05) during ice storage period. Total Volatile Base Nitrogen (TVB-N), Alpha Amino Nitrogen (AAN), Free Fatty Acids (FFA) and Thio Barbituric Acid Reactive Substance (TBARS) were lower in gutted fish compared to whole ungutted fish at any particular day during ice storage. However, gutted fish expressed higher rate of primary lipid oxidation than ungutted fish. Textural degradation of the fish muscle as indicated by hardness, cohesiveness, springiness and chewiness was lower in gutted fish. Results of sensory evaluation revealed that gutting has significantly improved the sensory quality of the fish. However, microbiological analysis revealed higher Total Plate Count (TPC) and Enterobactereaceae count in gutted fish. The shelf life of gutted and whole ungutted sutchi cat fish as determined by microbiological analysis was 16–18 days and 18–20 days respectively while storage in ice.Not Availabl