Post-Harvest Quality Loss of Shrimp (Penaeus Monodon) in The Value Chain of Satkhira Region.

Abstract

The present study was conducted to assess the quality loss of shrimp (Penaeus monodon) in the value chain of Satkhira region. The investigation was carried out in August 2011 to November 2011. The study was undertaken in nine selected shrimp farms, three faria, three dipo and two factory receiving point of different locations, viz. Kaligong, Munsigong and Asasoni in satkhira region. Quality assessment included Proximate analysis of protein parameters and Biochemical (TVB-N and TMA). The TVB-N and TMA were determined by using Conway's Micro-diffusion Technique and Protein determined by proximate analysis (kjeldhal method in wet way). Protein contents of thirty-six samples were found in the range of 17.43±.99% to 23.38±0.21% in wet weight method. At the farm level, the protein content was 23.38±0.21%, 22.90±0.26% & 21.98±0.71% respectively in Kaligong, Munsigong and Asasoni station in Satkhira region. At the Faria, protein content was 21.50±0.64%, 21.07±0.54% & 20.85±0.60% respectively in Kaligong, Munsigong and Asasoni station in Satkhira region. At Dipo, Protein content was 20.42±0.56%, 19.86±0.88% & 18.96±0.88% respectively in Kaligong, Munsigong and Asasoni station in Satkhira region. In factory receiving point, protein content was 19.38±0.46%, 18,80±0.46% & 17.43±0.99% respectively in Kaligong, Munsigong and Asasoni station in Satkhira region. Protein loss of Shrimp was being 17.12%, 17.90% & 20.68% in Kaligong, Munsigong and Asasoni from farm to factory receiving point. From farm to factory receiving point, grand protein loss was 18.57±1.87%. The TVB-N value was being to stay between 15.30±0.04 mg/100g to 25.46±10.99 mg/100g. The TMA value was being to stay between 12.75±0.02 mg/100g to 19.26±0.22 mg/100g. Overall major problems of quality deterioration in shrimp value chain were use of unclean pond water for washing, longer duration of harvesting, exposure of shrimp at high ambient temperature (delayed icing), contamination, excess water in shrimp, packed under pressure, piled up shrimp on a dirty floor, rough handling, use of dirty utensils, contamination with flies and insects at depot level, resulting in considerable loss of shrimp quality.