Journal of Environmental Biology

Effect of different rearing conditions on the shelf-life of Pacific white shrimp (Litopenaeus vannamei) during ice storage

S.M.A. Javith¹, K.A.M. Xavier¹, B.B. Nayak¹, H.S. Kumar¹, V. Harikrishna², A.K. Balange¹* and G. Krishna³ 

¹Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai-400 061, India

²Rohtak Research Centre, ICAR-Central Institute of Fisheries Education, Lahli-124 411, India

³National Agricultural Higher Education Project , ICAR-Central Institute of Fisheries Education, Mumbai-400 061, India

*Corresponding Author Email : amjadbalange@cife.edu.in

Received: 17.06.2020                                                                  Revised: 22.10.2020                                                   Accepted: 02.01.2021

Abstract

Aim: The present study aimed to investigate the shelf life of Pacific white shrimp (Litopenaeus vannamei) reared in inland saline water (ISRV) with those reared in natural brackish water (BWRV) during ice storage.

Methodology: Freshly harvested L. vannamei shrimp cultured in inland saline water and brackish water were collected and biochemical parameters, microbial analysis and sensory parameters were evaluated for 21 days during ice storage with sampling interval of 3 days.

Results: Total volatile basic nitrogen content increased up to 9th day in shrimps reared in BWRV and up to 3^rd day in ISRV reared shrimps. Similarly, tri methyl amine content increased up to 3^rd day for ISRV, there after the values decreased. The values of lipid oxidation such as peroxide value, free fatty acid and thiobarbituric acid reactive substance increased. Sensory scores for ice stored BWRV and ISRV showed a decreasing trend with increasing storage period.      

Interpretation: On the basis of microbiological parameters, pacific white shrimp (Litopenaeus vannamei) reared in brackish water and inland saline water can be ice-stored up to 12 days in fresh conditions, while other biochemical and sensory parameters are acceptable up to 18 days.       

Key words: Brackish water, Inland saline aquaculture, Ice storage, Sensory analysis, Shelf life, Vannamei shrimp

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