A. M. M. N. ALAM1* and C. SOLBERG2
1Assistant Lecturer, Seafood Quality Group, Faculty of Biosciences and Aquaculture, Bodo University College, N-8028 Bodø, Norway. 2Professor, Seafood Quality Group, Faculty of Biosciences and Aquaculture, Bodo University College, N-8049, Norway. *Corresponding author, E-mail: alam6059@yahoo.com.
Abstract
An experiment was designed to store Black Tiger Shrimp (Penaeus monodon) at two temperatures levels (-20 ºC and -40 ºC) for 2, 4 and 6 months during December 2006 to July 2007 at the seafood quality laboratory of Faculty of Biosciences and Aquaculture, Bodø University College, Norway. Texture was done with TA-XT2 Texture Analyzer and colour analysis was conducted with Minolta Chroma meter 300. In addition, shrimp muscle histology was studied and sensory analysis was done as triangle test. During the study texture was firmer and colour was whiter at -40 ºC storage than at –20 ºC storage. Shear force increased during freeze storage at -40 ºC and decreased during storage at -20 ºC. In -20 ºC stored samples larger ice crystals formed between the muscles. The sensory panel found difference between the -20 ºC and -40 ºC stored samples after 2 months and they were able to differentiate clearly between the samples as storage period progressed to 4 and 6 months.
Keywords: Color, Texture, Histology and Sensory analysis.