QUALITY ENHANCEMENT AND SHELF-LIFE EXTENSION OF RED SHRIMP (ARISTEUS ANTENNATUS) DURING ICED STORAGE

Shrimp blacks pot is a serious problem in shrimp processing. Melanosis
occurs on most shrimp species and decreases the commercial value and
consumer acceptance of the shrimp product. Therefore, our objective was to
evaluate the effect of sodium metabisulphite dipping treatment (0-1.25% for one
minute ) on melanosis inhibition,. shelf - life and quality attributes of red marine
shrimp, harvested along the Alexandria, coast Egypt. After dipping, draining and
packaging, shrimp samples were stored in ice for 8 days at 4-5 cc.
The results indicated that blackspot developed rapidly in control shrimp
approaching unacceptable after 4 days storage in ice. The short shelf- life of control
samples reflects high values of biochemical indices, microbial load and off-odor
scores. On the other hand, utilizing the current recommended dip procedure of 1.25%
Na2 S2 Os for one minute, effectively retarded melanosis development, reduced the
formation of nitrogenous compounds ( TMA-N, TVB-N), slowed down the increase in
TBC,pH,TSARS and off - odor scores associated with spoilage, and prolonged the
shelf - life to seven days in iced - storage. A one minute exposure in 1.25% sulfite
solution is sufficient to delay blackening defects and maintain a high quality shrimp
product.