Changes in Biochemical and Bacteriological Quality of Grass Prawn during Transportation by Icing and Oxygenating

Abstract

ABSTRACT Live grass prawns ( Penaeus monodon ) were iced or oxygenated in cold water and examined for changes in biochemical and bacterial quality during transportation from the farm to the processing plant. The biochemical quality of oxygenated prawns as assessed by volatile base nitrogen (VB‐N), extractable nitrogen (AA‐N), VB‐N/AA‐N ratio, K‐value, water‐holding capacity and sensory results, was superior to that of iced prawn. No distinct differences in inosine 5′‐mono‐phosphate (IMP) ratio, nucleotides profile and bacterial contamination between iced and oxygenated samples were observed.