MICROBIAL FLORA, CHEMICAL CHARACTERISTICS, AND SHELF LIFE OF FOUR SPECIES OF POND-REARED SHRIMP1

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Abstract
Fresh pond-reared shrimp stored on sterile ice developed serious off-odors (musty) and melanosis in 14–17 days. Initial microbial counts were 104–105/g. Counts were lower after 7 days of refrigerated storage, regained their initial level after 21–22 days, and then continued to increase. The initial microbial flora consisted of Aeromonas, Pseudomonas, and Vibrio species. Coryneform bacteria were predominant after 21 days, and Acinetobacter and Pseudomonas species after 28 days. Total volatile nitrogen (TVN) levels of freshly harvested pond shrimp were similar to those of fresh Gulf shrimp, amino-nitrogen (AA-N) levels of pond shrimp were about twice as high. During the first 14 days of storage, TVN levels increased and AA-N levels decreased. Values for TVN/AA-N of spoiled pond shrimp were lower than those of spoiled Gulf shrimp and were in the range of fresh white or brown Gulf shrimp. Amino acid analyses showed that during the first 14 days of iced storage increases occurred in lysine-ornithine, histidine, threonine, alanine, valine, methionine, isoleucine, leucine, tyrosine, and phenylalanine, with sharp decreases in proline and glycine.

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