Effect of different chilling rates for cold anaesthetization of Penaeus monodon (Fabricius) on the survival, duration and sensory quality under live storage in chilled sawdust |
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| Authors: | K R Salin & K Jayasree-Vadhyar |
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| Institution: | College of Fisheries, Kerala Agricultural University, Kochi, Kerala, India |
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| Abstract: | The present work was carried out with a view of determining the chilling rates for cold anaesthetization and live storage of Penaeus monodon (Fabricius) in chilled sawdust, for live transportation. Three chilling rates of 1.38 ± 0.16 °C h?1 within 8 h (slow), 2.76 ± 0.32 °C h?1 within 4 h (moderate) and 5.52 ± 0.64 °C h?1 within 2 h (fast) were tested to cold anaesthetize 144 farm‐raised P. monodon (22–25 g) in each chilling rate at 15 g L?1 salinity, from 25 °C down to 14 ± 1 °C in plastic net boxes kept in a refrigerated chilling tank provided with aeration. Eight cold‐anaesthetized shrimps subjected to each chilling rate were packed in an insulated cardboard box (triplicate) between two layers of moist and chilled (2–3 °C) sawdust, and kept inside a chilled storage cabinet at 14 ± 1 °C for durations of 16, 20, 24, 28, 32 and 36 h. Survival was determined by revitalizing the shrimps in aerated water with an initial temperature of 20 °C, which was raised to 28 ± 1 °C at 2.7 °C h?1 within 3 h. Statistically valid, safe durations for obtaining 100% survival were 22.9 ± 1.1, 19.1 ± 0.4 and 14.6 ± 1.1 h, using probit analysis at the slow, moderate and fast chilling rates respectively. The weight loss (1.5–8.8%) due to cold anaesthetization and subsequent revitalization of the packed shrimp was insignificant. Sensory evaluation showed significant improvement in general appearance, and also in colour as well as in flavour of the meat when compared with that of the freshly harvested dead shrimps. The texture as well as odour of the raw and cooked meat between treated and untreated shrimps was unaffected. The effects of chilling rates and shipping durations on sensory quality were insignificant. One hundred per cent survival was obtained for 24, 20 and 16 h for the slow, moderate and fast chilling rates respectively. Percentage survival of the shrimps at different durations was significantly different among the chilling rates, but pair‐wise comparison revealed that the slow and moderate chilling rates were identical. Hence, the moderate chilling rate, which took only 4 h, can be considered the optimum, though the choice of different chilling rates depends on the duration of live storage desired. |
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| Keywords: | live transportation live storage cold anaesthetization live marketing |
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