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Khan, N. S., Islam, M.R., Hossain, M. B., Quaiyum, M., Shamsuddin, A. M. and Karmaker, J. K. Comparative Analysis of Microbial Status of Raw and Frozen Freshwater Prawn (Macrobrachium rosenbergii), Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Noakhali Science and Technology University, Noakhali-3802 Biology Group, FOS, Universiti Brunei Darussalam, Brunei BE1410. 2012.

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Article

Quality and Safety Aspects of Fresh and Frozen Prawn (Macrobrachium rosenbergii), Bangladesh

1Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

22Department of Fisheries Management, Bangladesh Agricultural University, Mymensingh, Bangladesh

3Department of Aquaculture, Bangladesh Agricultural University, Mymensingh, Bangladesh


American Journal of Food Science and Technology. 2013, Vol. 1 No. 4, 77-81
DOI: 10.12691/ajfst-1-4-3
Copyright © 2013 Science and Education Publishing

Cite this paper:
A. K. M. Shafiul Azam, Md. Abul Mansur, Md. Asadujjaman, M. Rahman, M. G. Sarwer. Quality and Safety Aspects of Fresh and Frozen Prawn (Macrobrachium rosenbergii), Bangladesh. American Journal of Food Science and Technology. 2013; 1(4):77-81. doi: 10.12691/ajfst-1-4-3.

Correspondence to: Md.  Asadujjaman, 2Department of Fisheries Management, Bangladesh Agricultural University, Mymensingh, Bangladesh. Email: asad06.nstu@gmail.com

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°C 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 4th week it were reduced to 28.25%, 67.38%, 1.87%, 1.81%; in the 8th week the protein content were decreased to 25.41%, 70.52%, 1.52%, 1.43% and at the 12th 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 4th week it was increased to 23.65 mg/100g, in the 8th week the TVB-N value increased to 26.32 mg/100g and at the 12th week finally the TVB-N value showed 31.62 mg/100g respectively; and the microbial load of fresh prawn was 4.32×105 cfu/g, on the 6th week it was decreased to 6.73×103 cfu/g, in the 12th week finally the microbial load was slightly increased to 1.42×104 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 µg/g which was in consumable limit according to WHO.

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