Comparative storage stability of shrimp (Metapenaeus spp.) pickle at room temperature and refrigerated temperature

One of the determinants consumer demand for any value added product especially that a perishable item like fish/shrimp is its shelf life. Pickling has long since been one effective ways to preserve foods lean season. The present study was designed assess biochemical and microbiological quality shrimp pickle stored at room temperature refrigerated (4oC). recipe preparation decided based on preference region. pH, which considered as most important criterion determining life in pickle, remained below 5 both treatments throughout storage period six months (p=0.053). All parameters except total volatile nitrogen (TVN), with acceptable limit treatments, although values were low temperature. There no significant difference TVBN end (p=0.072). TVN did not correlate organoleptic evaluation pickles condition. As per evaluation, level even after sensory significantly different between two (p=0.225). Consumers perceived taste, price, appearance health factor attributes would determine acceptability product. Keywords: Consumer perception, Food preservation, Seafood, Value