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Microbiological Quality Study of Macrobracium Rogenbergii (de Man 1879) During Storage At-20℃ Temperature

M. Z. Alam
Food Processing & Preservation Division, Institute of Food & Radiation Biology, Atomic Energy Commission, Savar, Dhaka, Bangladesh.

S. R. Barmon
Food Processing & Preservation Division, Institute of Food & Radiation Biology, Atomic Energy Commission, Savar, Dhaka, Bangladesh.

Pulakesh Mondal
Fisheries & Marine Resources Technology Discipline, Khulna University, Khulna.

Abstract/ Executive Summary:

The shelf life of fresh water prawn Macrobiachium rosenbergii by applying low temperature was investigated. H. rosenbergii preserved at-20? was subjected for quality assessment before storage and at 15, 30, 45, and 90 days of storage period. The quality assessments as done microbiological viz. total bacterial count (TBC), total mould count (TMC) , total yeast count (TYC), total coliforn count (TCC) and salmonella count. All the samples were acceptable during 90 days because the upper limit of all spoilage indicator was not exceeding within the experimental time period.

Keywords: M. rogenbergii, Frozen storage, Shelf life extension

Location: Dhaka

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Prawn

Objectives:

To determine the microbiological changes in the freshwater prawn samples before and storage at -20? temperature.

Methodology:

The fresh water prawn, Macrobrachium rosenbergii was collected from the Kawran Bazar fish market, Dhaka. Then samples were taken in pre-sterilized high density polypyrol polythene bag with ice and immediately brought in the laboratory of Food Technology Division, IFRB, AERE, Savar, Dhaka, The microbial changes i.e. total bacterial count (TBC), total mould count (TMC), total yeast count (TYC), total coliform count (TCC) and salmonella count were estimated by total bacteriological count technique. Colonics that developed on the plates after incubation at 37? and 30? for 24 and 48 hours were counted with the half of colony counter. The number of bacterial, mould, yeast, coliform and salmonella colonies per gram of the samples were obtained by multiplying the number of colonies with dilution factor. The count were expressed as colony forming unit (cfu) per gram (cfu/gm).

Source of Information: Bangladesh Journal of Fisheries Research, June-Dec. 2010, Vol.14(1-2), pp:75-79, ISSN:1026-6690.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In the present study, attention was paid to investigate the effects of low temperature on fresh water prawn. To extent the shelf life of the fresh water prawn were stored at low temperature (-20?) for 90 days for determining the shelf life extension of there prawn sample some parameters such as total bacterial count, total mould count (TMC), total yeast count (TYC), total coliform count (TCC) and salmonella count (TSC) were used before storage and at 15, 30, 45 and 90 days of interval during the storage period.

Knowledge Management: Journal