COMPARISON OF EXTRACT-RELEASE VOLUME, PH, AND AGAR PLATE COUNT OF SHRIMP1,2

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Abstract
During refrigerated storage of shrimp, an initial increase in Extract-Release-Volume (ERV) with little or no change in bacterial count was followed by a rapid increase in bacterial count and decrease in ERV. The pH of shrimp increased gradually during storage. In commercial samples of stored iced shrimp little correlation existed between ERV and bacterial count, ERV and pH, and pH and bacterial count.