Quality Aspects of Frozen Shrimp Product in Gemini Seafood Industry Between New Moon and Full Moon

Abstract

The present study was conducted to assess the quality of shrimp in processing industry. The study area was Gemini Seafood Industry and the study period was 6 (six) month. The study included identification of Critical Control Point (CCP) in the processing industry. There are four shrimp process lines in the processing industry. Among four process lines, the CCP of block frozen shrimp, semi IQF shrimp and IQF shrimp were received raw material. The left process line is cooked IQF shrimp and the CCP was received raw material and cooking. Another set of experiment was carried out microbiological test of shrimp (received raw shrimp, export graded shrimp and final product), water and SWAB. The microbiological test was done during full moon and new moon and compared the result. The SPC of shrimp at different sampling points were varied between O.854xlO^5 to 5.74xlO^5 cfu/g and 0.614xl0^5 to 4.8x10^5 cfu/g during full moon and new moon correspondingly. The TC of shrimp was varied between 7.80 to 40.20 MPN/g and 5.60 to 31.20 MPN/g in full moon and new moon respectively. The Fe of shrimp was varied between 00 to 62 MPN/g and 00 to 5.4 MPN/g in full moon and new moon respectively. Salmonella sp. and V. cholerae were not detected in any sample in different sampling points during full moon and new moon. The SPC of water varied between 3-7 cfu/ml and 3-6 cfu/ml in full moon and new moon respectively. The SPC of SWAB (workers hand) before and after working was varied between 20-30/cm^2 and 20-25/cm^2 for full Moon and new Moon respectively. The SPC of SWAB (SS table) before and after working was varied between 15-25 cfu/cm^2 and 15-20 cfu/cm^2. All the values that were gotten, were within the acceptable limit which proved highly hygienic condition of the industry