The Quality Changes of Black Tiger Shrimp (Penaeus monodon) During Handling By Seafood Service Establishments

Hantoro, Inneke and Sulistyawati, Ita and Natalie, Novia (2013) The Quality Changes of Black Tiger Shrimp (Penaeus monodon) During Handling By Seafood Service Establishments. In: International Conference on Environment and Health Integrating Research Community Outreach and Service Learning, 22-23 Mei 2013, Universitas Katolik Soegijapranata.

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Shrimp is very perishable and have a very limited shelf-life. Thus, appropriate handling during post-harvest is very crucial in order to extend the freshness and shelf-life of shrimp. Moreover, good handling also can prevent shrimp from pathogenic microorganism contamination, which may cause food poisoning. Shrimp is one of favorite seafood sold in various kinds of food service, starting from street vendors to restaurants. Each food service has different behaviors regarding seafood handling. The aim of this study was to evaluate the quality changes in black tiger shrimp during handling in different seafood service establishments in Semarang. Behavior of shrimp handling in food services was observed at three street vendors and two seafood restaurants. The shrimp sampling were done at different handling steps in those food services, including at the arrival, after washing, and after storage. The quality changes of the shrimp during handling were assessed using sensory, physicochemical and microbial analysis. This study showed that during handling in both type of food services the acceptance of the shrimp decreased gradually due to its appearance and texture changes. Quality of shrimp was influenced by its quality at procurement step and the storage condition. Proper handling resulted in a decrease of microbial counts. The recommendation for improvement of the shrimp handling will also be discussed. The challenge for implementation of the improvement of shrimp handling is not only related to food handlers in food services, but also to other food supply chain actors, such as fishermen, sellers, and distributors. Food safety literacy and appropriate behaviors of all actors involved in shrimp supply chain are required. Keywords: shrimp, food service, handling

Item Type: Conference or Workshop Item (Paper)
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering
600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food safety
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Inneke Hantoro
Date Deposited: 27 Sep 2021 03:49
Last Modified: 27 Sep 2021 03:49

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