Effects of delayed icing on the sensory, chemical, microbial and microstructure attributes of banana shrimp (Fenneropenaeus merguiensis) during ice storage

The effect of delayed icing on the quality of banana shrimp (Fenneropenaeus merguiensis) was investigated by determining sensory, physicochemical (pH, TVB-N and WHC), microbial (TMC, total mesophilic counts and TPC, total psychrophilic counts) and microstructure aspects over 20 days during ice storage. The fresh shrimp stored in the immediately iced after caught (lot I) were organoleptically acceptable for 12-13 days while a 2 h delay in icing (lot II) shortened the shelf life up to 8-9 days. Physicochemical indexes showed significant differences (P < 0.05) in both samples during the ice storage time. TMC values remained under the limited acceptability until the end of storage while TPC reached to limited acceptability after 8 and 12 days in 2 h delayed and immediately iced samples respectively. The recognition of the muscle fibres in 2 delayed iced samples was very difficult after 8 days of storage time, while disintegration of myofibrils was observed in immediately iced after 12 days.