The Effect of Cold Storage on the Quality of Cultured P. Indicus and Sea P. Semisulcatus

In this research work the effect of cold storage on the quality of cultured and sea shrimp from Persian Gulf
was investigated for 120 days. According to a time schedule, the samples were tested for changes in their
organoleptic properties, total count of bacteria, pH, Total Volatile Nitrogen (TVN) and Peroxide value
(pv). The Results indicated that taste, smell, flavour and colour of cultured shrimp remained natural for 90
days with its bacterial count dropping from 2.49x103 to 7.7xlO l colonies/g. But after 120 days of cold
storage pH and TVN increased from 7 to 7.7 and 14.4 to 31 mg/lOOg. respectively. After 60 dyas of cold
storage pv increased from 1.7 to 2.7 milliequiyalents/ 1000 gr., then started to break down. The results for
sea shrimp indicated that taste, smell, falvour and colour remained natural only for 30 days. After 120
days of cold storage, total bacterial count and pH changed from 2.21xl04 to 2.01xl02 colonies/gr., and 7.1
to 7.9. whereas, after 60 days of cold storage TVN changed from 25.2 to 31 mg/l00gr with pv increasing
from 1.9 to 3.1, then starting to break down. After,20 days in cold storage pv was reduced to 2.4
milliequivalents/ 1000gr.