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Microbiological quality of freshwater prawns during storage

Microbiological quality analysis of freshwater prawns from three sampling sites in Peninsular Malaysia viz: Site 1- Kg. Jumbang, Negri Sembilan; Site 2- Kg. Cangkat Tin, Perak and Site 3- Kg. Cenderiang, Perak for total mesophilic and psychrophilic aerobic counts, proteolytic bacterial counts, hista...

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Main Authors: Abu Bakar, Fatimah, Salleh, Abu Bakar, Abdul Razak, Che Nyonya, Basri, Mahiran, Ching, Mai Keow, Radu, Son
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2008
Online Access:http://psasir.upm.edu.my/id/eprint/731/1/Abu%2520Bakar.pdf
http://psasir.upm.edu.my/id/eprint/731/
http://www.ifrj.upm.edu.my/volume-15-2008.html
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spelling my.upm.eprints.7312015-09-23T03:41:10Z http://psasir.upm.edu.my/id/eprint/731/ Microbiological quality of freshwater prawns during storage Abu Bakar, Fatimah Salleh, Abu Bakar Abdul Razak, Che Nyonya Basri, Mahiran Ching, Mai Keow Radu, Son Microbiological quality analysis of freshwater prawns from three sampling sites in Peninsular Malaysia viz: Site 1- Kg. Jumbang, Negri Sembilan; Site 2- Kg. Cangkat Tin, Perak and Site 3- Kg. Cenderiang, Perak for total mesophilic and psychrophilic aerobic counts, proteolytic bacterial counts, histamine producing bacteria, cadaverine producing bacteria and putrescine producing bacteria in the prawns and pond water for the three sites showed that the microbiological quality of freshwater prawns is related to the microflora of pond water in which they were grown. The initial bacterial counts indicated the values were in the range of log 4+ CFU/g for all samples. Total mesophilic and psychrophilic counts of the head regions were higher than that of the body regions for all prawn samples and types of growth media tested. All samples showed an increase in counts with time and temperature of storage up to log 7+ CFU/g for mesophilic counts after 12 hours at ambient, 6 days at 10 ± 2°C and 12 days at iced storage. The samples from Site 2 had relatively higher counts compared to the other two sites which correlated well with the levels determined in the pond water. Similar trends were observed for psychrophilic counts but at lower values for the different types of media studied. Effects of preservatives on quality changes and shelf life of shrimp during iced storage indicated that boric acid, lactic acid and sodium metabisulphite managed to inhibit psychrophilic bacteria and biogenic amines formation in prawns while maintaining the mesophilic counts at lower levels during iced storage. Faculty of Food Science and Technology, Universiti Putra Malaysia 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/731/1/Abu%2520Bakar.pdf Abu Bakar, Fatimah and Salleh, Abu Bakar and Abdul Razak, Che Nyonya and Basri, Mahiran and Ching, Mai Keow and Radu, Son (2008) Microbiological quality of freshwater prawns during storage. International Food Research Journal, 15 (3). ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-15-2008.html
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Microbiological quality analysis of freshwater prawns from three sampling sites in Peninsular Malaysia viz: Site 1- Kg. Jumbang, Negri Sembilan; Site 2- Kg. Cangkat Tin, Perak and Site 3- Kg. Cenderiang, Perak for total mesophilic and psychrophilic aerobic counts, proteolytic bacterial counts, histamine producing bacteria, cadaverine producing bacteria and putrescine producing bacteria in the prawns and pond water for the three sites showed that the microbiological quality of freshwater prawns is related to the microflora of pond water in which they were grown. The initial bacterial counts indicated the values were in the range of log 4+ CFU/g for all samples. Total mesophilic and psychrophilic counts of the head regions were higher than that of the body regions for all prawn samples and types of growth media tested. All samples showed an increase in counts with time and temperature of storage up to log 7+ CFU/g for mesophilic counts after 12 hours at ambient, 6 days at 10 ± 2°C and 12 days at iced storage. The samples from Site 2 had relatively higher counts compared to the other two sites which correlated well with the levels determined in the pond water. Similar trends were observed for psychrophilic counts but at lower values for the different types of media studied. Effects of preservatives on quality changes and shelf life of shrimp during iced storage indicated that boric acid, lactic acid and sodium metabisulphite managed to inhibit psychrophilic bacteria and biogenic amines formation in prawns while maintaining the mesophilic counts at lower levels during iced storage.
format Article
author Abu Bakar, Fatimah
Salleh, Abu Bakar
Abdul Razak, Che Nyonya
Basri, Mahiran
Ching, Mai Keow
Radu, Son
spellingShingle Abu Bakar, Fatimah
Salleh, Abu Bakar
Abdul Razak, Che Nyonya
Basri, Mahiran
Ching, Mai Keow
Radu, Son
Microbiological quality of freshwater prawns during storage
author_facet Abu Bakar, Fatimah
Salleh, Abu Bakar
Abdul Razak, Che Nyonya
Basri, Mahiran
Ching, Mai Keow
Radu, Son
author_sort Abu Bakar, Fatimah
title Microbiological quality of freshwater prawns during storage
title_short Microbiological quality of freshwater prawns during storage
title_full Microbiological quality of freshwater prawns during storage
title_fullStr Microbiological quality of freshwater prawns during storage
title_full_unstemmed Microbiological quality of freshwater prawns during storage
title_sort microbiological quality of freshwater prawns during storage
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2008
url http://psasir.upm.edu.my/id/eprint/731/1/Abu%2520Bakar.pdf
http://psasir.upm.edu.my/id/eprint/731/
http://www.ifrj.upm.edu.my/volume-15-2008.html
_version_ 1643821901875773440
score 13.211869

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