Skip to main content
SpringerLink
Log in

Quality Changes in Deep-Sea Shrimp (Aristeus alcocki) During Ice Storage: Biochemical and Organoleptic Changes

  • Full-Length Research Article
  • Published:
Agricultural Research Aims and scope Submit manuscript

Abstract

The exploration of deep-sea fisheries for food uses is recommended worldwide and particularly in India. In the present work, quality changes in deep-sea shrimp, Aristeus alcocki, during the ice storage period of 7 days have been studied. Quality indicators such as trimethylamine nitrogen, total volatile base nitrogen (TVBN), peroxide value, free fatty acid value, pH and total plate count increased significantly (P < 0.05) during the storage period and reached the value of 4.5 mgN/100 g, 18.88 mgN/100 g, 4.09 % of lipids as oleic acid, 17.73 milliequivalent of O2 /kg, 8.05 and 1.93 × 105 cfu/g at the end of the study, respectively. Other biochemical parameters such as α-amino nitrogen, non-protein nitrogen and water soluble protein contents were found to decrease significantly (P < 0.05). Changes in sensory attributes had significant correlation with quality indicating parameters. It was found that during ice storage, A. alcocki retained the prime quality up to 4 days; thereafter, the rate of quality deterioration was high and reached the lower margin of overall acceptability on the 7th day. The overall acceptability score of 4.20 on the 7th day, indicating that the shrimps were acceptable by the panelist. The total plate count up to 7 days of ice storage was low indicated that the quality deterioration in deep-sea shrimp was mainly because of biochemical deterioration rather than the microbial putrefaction.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Gaithersburg

    Google Scholar 

  2. Aubourg S, Vinagre J, Rodríguez A, Losada V, Larraín MA, Quitral V, Gómez J, Maier L, Wittig E (2005) Rancidity development during the chilled storage of farmed coho salmon (Oncorhynchus kisutch). Eur J Lipid Sci Technol 107:411–417

    Article  CAS  Google Scholar 

  3. Basavakumar KV, Bhaskar N, Ramesh AM, Reddy GVS (1998) Quality changes in cultured tiger shrimp (Penaeus monodon) during ice storage. J Food Sci Technol 35:305–309

    Google Scholar 

  4. Beatty SA, Gibbons NE (1937) The measurement of spoilage in fishery. J Biol Board Can 3:77–91

    Article  Google Scholar 

  5. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911–917

    Article  CAS  Google Scholar 

  6. Cadun AS, Cakli D, Kisla D (2005) A study of marination of deep water pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life. Food Chem 90:53–59

    Article  CAS  Google Scholar 

  7. Cobb BF, Vanderzant C, Thompson CA, Custer CS (1973) Chemical characteristics, bacterial counts and potential shelf life of shrimp from various locations in the North Western Gulf of Mexico. J Milk Food Technol 36:463–468

    Article  CAS  Google Scholar 

  8. Cobb EF, Vanderzant C, Hanna MO, Yeh CPS (1976) Effect of ice storage on microbiological and chemical changes in shrimp and melting ice in a model system. J Food Sci 41:29–34

    Article  CAS  Google Scholar 

  9. Connell JJ (1995) Control of fish quality. Fishing News Books, Farnham, pp 152–157

    Google Scholar 

  10. Ehira S, Uchiyama H (1987) Determination of fish freshness using the K value and comments on some other biochemical change in relation to freshness. In: Kramer DE, Liston J (eds) Seafood quality determination. Elsevier, New York, pp 185–207

    Google Scholar 

  11. FAO (2016) The state of world fisheries and aquaculture 2016. Food and Agriculture Organization, Rome

    Google Scholar 

  12. Fatima R, Qadri RB (1985) Quality changes in lobster (Panulirus polyphagus) muscle during storage in ice. J Agric Food Chem 33:117–122

    Article  CAS  Google Scholar 

  13. Flores SC, Crawford DL (1973) Postmortem quality changes in iced pacific shrimp (Pandalus jordani). J Food Sci 38:575–579

    Article  Google Scholar 

  14. Gonclalves AC, López-Caballero ME, Nunes ML (2003) Quality changes of deepwater pink shrimp (Parapenaeus longirostris) packed in modified atmosphere. J Food Sci 68:2586–2590

    Article  Google Scholar 

  15. Gupta SS, Basu S (1992) Studies on individualy quick frozen and block frozen prawns. Fish Technol 29:80–81

    Google Scholar 

  16. Huss HH (1995) Quality and quality changes in fresh fish. Food and Agriculture Organisation, Rome, p 195

    Google Scholar 

  17. Jacobs MB (1958) The chemical analysis of foods and food products. Krieger Publishing Co. Inc, New York, pp 393–394

    Google Scholar 

  18. Jayesekaran G, Ayyappan S (2002) Postharvest microbiology of farm-reared, tropical freshwater prawn (Macrobrachium Rosenbergii). J Food Sci 67:1859–1861

    Article  Google Scholar 

  19. Karthikeyen M, Abraham TJ, Shanmugam SA, Indrajasmin G, Jeyachandran P (1999) Effect of washing and chlorine disinfection on the quality and shelflife of iced cultured shrimp. J Food Sci Technol 36:173–176

    Google Scholar 

  20. Konosu S, Yamaguchi K (1982) The flavor components in fish and shellfish. In: Martin ME, Flick GE, Hebard CE, Ward DR (eds) Chemistry and biochemistry of marine food products. AVI Publishing Company, Westport, pp 367–404

    Google Scholar 

  21. Lou S (1998) Purine content in grass shrimp during storage as related to freshness. J Food Sci 63:442–449

    Article  CAS  Google Scholar 

  22. Mai J, Kinsella JE (1980) Composition of lipids and proteins of deboned, minced and filleted white sucker (Catostomus commersoni). J Food Biochem 3:229–239

    Article  CAS  Google Scholar 

  23. Ocano-Higuera VM, Maeda-Martínez AN, Lugo-Sánchez ME, Pacheco-Aguilar R (2006) Postmortem biochemical and textural changes in the adductor muscle of catarina scallop stored at 0°C. J Food Biochem 30:373–389

    Article  CAS  Google Scholar 

  24. Ocano-Higuera VM, Marquez-Rios E, Canizales-Davila M, Castillo-Yanez FJ, Pacheco-Aguilar R, Lugosanchez ME, Garcia-Orozco KD, Gracianoverdugo AZ (2009) Postmortem changes in cazon fish muscle stored on ice. Food Chem 116:933–938

    Article  CAS  Google Scholar 

  25. Oehlenschlager J (1998) Detailed experimental iced-storage characteristics of Barents sea cod. Inf Fischwirtsch 45:35–42

    Google Scholar 

  26. Oehlenschläger J (1997) Volatile amines as freshness/spoilage indicators. A literature review. In: Luten JB, Børrensen T, Oehlenschläger J (eds) Seafood from producer to consumer, integrated approach to quality. Elsevier, Amsterdam, pp 571–584

    Google Scholar 

  27. Okpala COR, Choo WS, Dykes GA (2014) Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT Food Sci Technol 55:110–116

    Article  CAS  Google Scholar 

  28. Pandian MK (1994) Preparation of value added products from shrimps and their quality changes during frozen storage. Master thesis. University of Agricultural Science, Bangalore

    Google Scholar 

  29. Reddy GVS, Srikar LN (1991) Preprocessing ice storage effects on functional properties of fish mince protein. J Food Sci 56:965–968

    Article  Google Scholar 

  30. Reddy GVS, Srikar LN (1993) Functional properties of ice stored Japanese threadfin bream (Nemipterus japonicus). Asian Fish Sci 6:31–37

    Google Scholar 

  31. Shahidi F (1994) Seafood proteins and preparation of protein concentrates. In: Shahidi F, Botta JR (eds) Seafoods: Chemistry, processing technology and quality. Blackie Academic and Professional, London, pp 3–9

    Chapter  Google Scholar 

  32. Shamshad SI, Kher-Un-Nisa Riaz M, Zuberi R, Qadri RB (1990) Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures. J Food Sci 55:1201–1205

    Article  Google Scholar 

  33. Sikorski ZE, Kolakowska A, Pan BS (1990) The nutritive composition of the major groups of marine food organisms. In: Sikorski ZE (ed) Seafood: resources, nutritional composition and preservation. CRC Press, Florida, pp 29–54

    Google Scholar 

  34. Speck ML (1976) Compendium of methods for the microbiological examination of foods. American Public Health Association, New York

    Google Scholar 

  35. Takagi T, Hayashi K, Itabashi Y (1984) Toxic effect of free unsaturated fatty acids in mouse assay of diarrlutic shellfish toxin by intraperitoneal injection. Bull Jap Soc Sci Fish 50:1413–1418

    Article  Google Scholar 

  36. Vaz-Pires P, Seixas P, Mota M, Lapa-Guimarães J, Pickova J, Lindo A, Silva T (2008) Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broad tail short fin squid (Illex coindetii) stored in ice. LWT Food Sci Technol 4:1655–1664

    Article  Google Scholar 

  37. Velankar NK, Govindan TK (1958) The free amino nitrogen content as an index of quality of ice stored prawns. Curr Sci 27:451–452

    CAS  Google Scholar 

  38. Zeng QZ, Thorarinsdottir KA, Olafsdottir G (2005) Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions. J Food Sci 70:S459–S466

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Authors wish to thank the Dean, College of Fisheries, Mangalore, for his support and encouragement to carry out this study. The study was a part of M.F.Sc. research work carried out by the first author and submitted to KVAFSU, Bidar.

Author information

Authors and Affiliations

  1. Department of Fish Processing Technology, College of Fisheries, Mangalore, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka, 575002, India

    M. H. Thimmappa, A. Manjunatha Reddy, R. M. Prabhu & K. Elavarasan

Authors
  1. M. H. Thimmappa
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. Manjunatha Reddy
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. R. M. Prabhu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. K. Elavarasan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to R. M. Prabhu.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (JPEG 47 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Thimmappa, M.H., Manjunatha Reddy, A., Prabhu, R.M. et al. Quality Changes in Deep-Sea Shrimp (Aristeus alcocki) During Ice Storage: Biochemical and Organoleptic Changes. Agric Res 8, 497–504 (2019). https://doi.org/10.1007/s40003-019-00397-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s40003-019-00397-8

Keywords

Search

Navigation