@article{ajfst2013143,
author={{Azam, A. K. M. Shafiul and Mansur, Md. Abul and Asadujjaman, Md. and Rahman, M. and Sarwer, M. G.},
title={Quality and Safety Aspects of Fresh and Frozen Prawn (<i>Macrobrachium </i><i>r</i><i>osenbergii),</i> Bangladesh},
journal={American Journal of Food Science and Technology},
volume={1},
number={4},
pages={77--81},
year={2013},
url={http://pubs.sciepub.com/ajfst/1/4/3},
abstract={The study was conducted to evaluate the quality and safety assessment of fresh and frozen prawn of Bangladesh. Fish was assessed both fresh and frozen condition at-20¡ãC in a deep freezer. The keeping quality of this sample during frozen storage (12 weeks) was evaluated by studying organoleptic, biochemical and bacteriological aspects. The initial protein, moisture, lipid and ash content of fresh prawn were 33.11%, 61.8%, 2.27 %, 2.13 %; On the 4<SUP>th</SUP> week it were reduced to 28.25%, 67.38%, 1.87%, 1.81%; in the 8<SUP>th</SUP> week the protein content were decreased to 25.41%, 70.52%, 1.52%, 1.43% and at the 12<SUP>th</SUP> week finally the protein content showed 21.51%, 75.23% , 1.23%, 1.08% respectively. The initial TVB-N value of fresh prawn was 20.90 mg/100g, on the 4<SUP>th</SUP> week it was increased to 23.65 mg/100g, in the 8<SUP>th</SUP> week the TVB-N value increased to 26.32 mg/100g and at the 12<SUP>th</SUP> week finally the TVB-N value showed 31.62 mg/100g respectively; and the microbial load of fresh prawn was 4.32¡Á10<SUP>5</SUP> cfu/g, on the 6<SUP>th</SUP> week it was decreased to 6.73¡Á10<SUP>3</SUP> cfu/g, in the 12<SUP>th</SUP> week finally the microbial load was slightly increased to 1.42¡Á10<SUP>4</SUP> cfu/g respectively. The chemical test mainly heavy metal concentration in the prawn observed that Cd, Cu, Mn, Zn and Pb were 0.017, 0.051, 6.935, 11.288 and 0.133 ¦Ìg/g which was in consumable limit according to WHO.},
doi={10.12691/ajfst-1-4-3}
publisher={Science and Education Publishing}
}