Hygienic industrial processing of shrimp in Thailand
1988
Pongpen Rattagool | Niracha Wongchinda | Preeda Methatip (Fisheries Technological Development Div., Bangkok (Thailand))
In 1986, 28, 729 tons worth $4,391.1 mil. of shrimp was exported to USA, Japan, Australia and Europe. Some shrimp shipments were detained and rejected because of decomposition, filth, hazardous microorganisms and other sub standard characteristics. These studies used white shrimp (Penaeus merguiensis), tiger shrimp (Penaeus monodon) from prawn raising farms at Samut Songkhram (80-100 km from Bangkok) and marine shrimp. Both species of shrimp were treated and untreated (representative factory processing) by following the usual practices at the freezing plant (4 factories). The final product was headless shell-on 1 kg uniform frozen blocks; treated shrimp was washed with cold clean (5 deg C) water 3:1 ratio between water and shrimp than it was washed with chlorinated (20-50 ppm) water with 10 % salt content. Five treated and untreated samples were drawn after shrimp arrived at the factory's processing line (before and after freezing). All the samples were subjected to chemical-microbiological analysis together with organoleptic evaluation for hedonic scores (appearance, colour, texture, taste, flavour). It was found that a one minute dip into a 50 ppm chlorinated water sample gave lower total bacterial count between 2 to 3 log-cycles; especially, it was found that 40 ppm chlorine water was effective and gave a large reduction of E. coli and Entrobacteriaceae counts, compared to the usual factory processed shrimp K-value. Total volatile nitrogen and pH was significantly different between the treated (Good handling Practice=GHP+Good Manufacturing Practice=GMP) and untreated sample late in the day (15 hrs). The sensory evaluation supported the analytical experiments.
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Эту запись предоставил Kasetsart University