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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 6 | Page No.: 500-506
DOI: 10.3923/ajft.2011.500.506
 
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Microbiological Changes in Freshwater Prawn (Macrobrachium vollenhovenii, Herklots 1857) Stored in Ice

S.L. Akintola and S.B. Bakare

Abstract:
This study aimed to isolate and characterize spoilage causing organisms of Macrobrachium vollenhovenii as well as determine the shelf-life under ice storage. Fresh prawns and those exposed to two ice treatments: Direct Contact with Ice (DCI) and Without Contact with Ice (WCI) were evaluated for changes in a 10 day period. Aerobic plate and coliform counts range of 6-7 and 5-7 log10 cfu g-1 were observed for DCI, 6-7 and 3-6 log10 cfu g-1 were recorded for WCI and 3-5 and 4-6 log10 cfu g-1 for the fresh prawn. Both ice treatments significantly (p<0.05) curtailed the presence of Proteus mirabilis, Escherichia coli, Enterobacter aerogenes and Salmonella sp. after 6 days of storage. Ice treatments were unable to control the psychrophilic microbes Staphylococcus sp., Bacillus cereus and Pseudomonas aeruginosa. The population of these organisms particularly Pseudomonas aeruginosa increased significantly (p<0.05) with storage days. The shelf-life of freshwater prawn as determined by microbiological data is 7 days of ice storage in this study. Pseudomonas aeruginosa promotes spoilage of freshwater prawn in the absence of H2S and indole producing bacteria Proteus mirabilis and Escherichia coli.
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How to cite this article:

S.L. Akintola and S.B. Bakare, 2011. Microbiological Changes in Freshwater Prawn (Macrobrachium vollenhovenii, Herklots 1857) Stored in Ice. American Journal of Food Technology, 6: 500-506.

DOI: 10.3923/ajft.2011.500.506

URL: https://scialert.net/abstract/?doi=ajft.2011.500.506

COMMENTS
12 April, 2013
ADEFAMOYE, TOYIN E.:
This paper has been able to enlighten some unknown reasons for changes in iced prawn. Thanks so much
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