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Changes in Sensory, Biochemical and Microbiological Parameters of Smoked Shrimps (both Traditional and Improved) in Different Packages at Refrigeration Temperature (5 to 8°c)

M. I. Hossain
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

F. H. Shikha
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. M. Islam
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

Smoking or smoke curing, like drying and salt curing, is an ancient method of preservation of shrimp. The present experiment was conducted to prepare improved smoked shrimp from four species of shrimps, namely Horina (Metapenaeus monoceros), Chali (Metapenaeus brevicornis), Chaka (Penaeus indicus) and Khogda (Parapenaeopsis stylifera) at laboratory condition to evaluate the changes in senseory, biochemical and microbiological parameters of the both laboratory and traditionally prepared (at Koyra, Khulna) smoked shrimps. For smoking, a locally made smoking kiln was used at laboratory. Then both improved and traditionally prepared smoked shrimps were stored in various packages at refrigeration temperature (5 to 8°C). The initial moisture level of improved smoked shrimps (Horina, Chali, Chaka and Khogda) ranged from 14.22 ± 0.02% to 16.15 ± 0.03% with the highest value in Khogda, but the moisture content of traditionally smoked Chali was 17.53 ± 0.11%. After long storage of 150 days at refrigeration temperature (5 to 8°C), the moisture content was found to be 10.02 ± 0.03% to 12.81 ± 0.03% for all the stored smoked shrimps. The initial protein content of improved smoked shrimp ranged from 62.15 ± 1.20 % to 64.05 ± 0.1.10 % with the highest value in Chali; whereas the protein content was lower in traditionally smoked Chali which was 61.18 ± 1.23 %. During the storage, protein content decreased with the lapse of time and ranged from 52.14 ± 1.12% to 54.47 ± 1.12%. Initial lipid content of improved smoked shrimp ranged from 9.73 ± 0.95% to 10.05 ± 0.05% and in traditional smoked Chali the value was 9.24 ± 0.09%. At the end of the storage period, the lipid content of smoked shrimp ranged from 7.65±0.08% to 8.75±0.08% and in traditional smoked Chali it was 7.69±0.09%. Ash contents of smoked shrimp increased and ranged from 11.06±0.14% to 23.00 ± 0.21%. The TVB-N value of improved smoked shrimp was significantly lower than that of traditionally prepared smoked shrimp. Initial TVB-N value of improved smoked shrimp ranged from 12.23 ± 0.12 mg/100g to 14.05 ± 0.09 mg/100g and in traditional smoked Chali the TVB-N value was 15.83 ± 0.12 mg/100g. With the progress of the study period, TVB-N value also increased, which ranged from 25.42 ± 1.45 mg/100g to 31.14 ± 0.12 mg/100g. The initial APC of improved smoked shrimp was 4.3 x 10² CFU/g to 2.05 x 10³ CFU/g and in traditionally prepared smoked Chali it was 3.6 x 10³ CFU/g. After the storage period the total bacterial content ranged from 1.67 x 10⁶ CFU/g to 6.17 x 10⁶ CFU/g for all the stored products. The results obtained in the study showed that the steps followed for the smoking of shrimps in the laboratory contributed to improving the quality of smoked shrimps, at the same time smoked shrimps were in better condition in air-tight and vacuum packages than the samples stored in non-sealed packages.

Keywords: Smoked shrimp, Packaging, Refrigeration, Storage, Quality change

Location: Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University (BAU), Mymensingh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Shrimp

Objectives:

The present study aimed to prepare improved smoked shrimp at laboratory condition and to compare the changes in biochemical and microbiological changes in both traditional and improved smoked shrimps at refrigeration temperature (5 to 8°C) under different packaging conditions.

Methodology:

The experiment was conducted in the laboratories of the Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University (BAU), Mymensingh. Four species of raw shrimps, namely Horina (Metapenaeus monoceros), Chali (Metapenaeus brevicornis), Chaka (Penaeus indicus) and Khogda (Parapenaeopsis stylifera) and traditionally smoked shrimps of the same species were purchased from Koyra, Khulna and directly brought to the Fish Processing laboratory of the Department of Fisheries Technology, BAU (Plate-1). The smoking kiln was made with steel sheet as a rectangular box of 5.2 × 2.7 × 2.3 ft³ sizes [Plate-2 (a)]. Horizontally, the box or chamber was divided into two equal parts by using a horizontal steel sheet and the bottom portion was used for burning sawdust as the smoke source. The horizontal separator had a central circular hole of 8-inch diameter. The upper chamber had facilities of hanging 4-6mm iron rods supported from two sides as a rack. Both the chambers had a door that could be opened when needed. On the top, there was an outlet for smoke control. By controlling the lid of the outlet, the temperature inside the shrimp chamber i.e. the upper chamber could be controlled. Another small hole on the top was used to provide a sensitive thermometer to measure the temperature inside the chamber. Good quality fresh raw shrimps of 4 different species were directly transported from Koyra, Khulna to BAU in an insulated box with ice (1:1). Fish larvae, small fish, other shrimps, sea snails and other mollusks were separated properly and discarded, then specific shrimp species were selected to prepare improved smoked shrimp. For smoking shrimps, wood and sawdust were burnt to produce smoke in the smoking kiln. The smoke temperature varied between 60 to 70°C, which led to partially dry the shrimps within 4-5 hours. The sawdust used for the smoking procedure was of blackberry, mahogany, lebbeck, wood apple etc. tree and partially dried before using in the kiln. The sawdust was collected from a local saw-mill. The steps of smoked shrimp preparation are mentioned in Flow chart-1. A certain amount of each improved smoked shrimp sample was kept in non-sealed, air-tight and vacuum-sealed packages [Plate-2 (c-e)]. The traditionally prepared smoked shrimp samples (purchased from Koyra, Khulna) were also packed as done with improved samples. Then all the packed samples were stored at refrigeration temperature (5 to 8°C) for further analysis. For organoleptic quality assessment, sensory methods are considered to be the most useful. Since human beings are capable to detect defects from visual signs of deterioration such as loss of freshness and changes during storage. Sensory evaluation is considered the most effective technique to assess fish freshness and quality deterioration (Martinsdóttir 2002; Alasalvar et al. 2011). Therefore, organoleptic characteristics (general appearance, taste, flavor, texture, and color) of the smoked shrimp were examined by this methods (through sight, touch, taste, smelling, etc.). The evaluation methods used in this study were based on the one that is currently in use in the various institutions of the world (Larmond, 1977). The organoleptic and physical characteristics like color, texture and odor when broken etc. were evaluated in the Department of Fisheries Technology, BAU by a five member’s panel. To analyze the data, a one-way analysis of variance and the general linear model using Windows for SPSS 9.0 was used. The Duncan’s New Multiple Range Test (DMRT) was used to find the significant differences between storage periods.

Source of Information: Journal of Agriculture, Food and Environment, Vol 1 No 4 December 2020 Pages 112-120

Article Link (Online Journal): http://doi.org/10.47440/JAFE.2020.1417

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

On the basis of the obtained results the study could be concluded as- improved smoked shrimps can be stored in airtight package or vacuum package at refrigeration temperature (5 to 8°C) for 150 days or more without significant quality loss. Improved smoked shrimp showed a longer shelf life compared to the traditional smoked shrimps. Among three different packages, non sealed is less effective than air-tight or vacuum-sealed packages for storing smoked shrimps.

Knowledge Management: Journal