Effect of washing and chlorine disinfection on the quality and shelf life of iced cultured shrimp

The biochemical, microbiological and sensory characteristics of cultured sh rimp, Penaeus indicus as affected by washing and chlorine disinfection and subsequent storage in ice were studied. The levels of water soluble nitroge n, non-protein nitrogen, alpha amino nitrogen and total volatile base-nitro gen reduced significantly (P<0.01) in unwashed, seawater-washed and chlorin e-treated shrimps with storage. The differences among the treatments were i nsignificant (P<0.05). Washing and chlorine disinfection reduced the total plate counts and total and faecal coliform counts. Washing delayed the onse t of black discolouration by a day. The freshness scores were negatively co rrelated (P<0.01) with melanic scores of iced shrimp. The shelf life of unw ashed, washed and chlorine-treated shrimp in ice was found to be 12.39. 16. 43 and 18.21 days, respectively.