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

A. K. M. Shafiul Azam¹, Md. Abul Mansur¹, Md. Asadujjaman^2, , M. Rahman¹ and M. G. Sarwer³

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

Cite this paper:
A. K. M. Shafiul Azam, Md. Abul Mansur, Md. Asadujjaman, M. Rahman and 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

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 4^th week it were reduced to 28.25%, 67.38%, 1.87%, 1.81%; in the 8^th week the protein content were decreased to 25.41%, 70.52%, 1.52%, 1.43% and at the 12^th 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^th week it was increased to 23.65 mg/100g, in the 8^th week the TVB-N value increased to 26.32 mg/100g and at the 12^th 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 6^th week it was decreased to 6.73×10³ cfu/g, in the 12^th 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.

Keywords:
Keywords: assessment quality and safety prawn in two condition

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