Mehdi Mohammadi

Shrimp is one of the most perishable seafood, and maintaining its quality after fishing is one of the most important issues in the aquatic processing industry. The aim of this study was to evaluate the effect of freezing on the quality and shelf life of Vanami farmed shrimp. Shrimp were immersed in sodium sulfite metabolic solution after harvest. They were then divided into two freezing treatments immediately with a delay of 2 hours. Chemical parameters (PV, TBA, TVB-N), microbial (PTC, MBC) and sensory evaluation were measured on days 0, 3, 6, 9, 12 and 15. The amount of cryophilic and aerobic mesophilic bacteria in the 2-hour delay samples was higher than the immediate treatment. In the first days of storage, the bacterial load of mesophilus was higher than that of cold-loving, but over time, the cold-loving bacteria showed a more increasing trend compared to the bacterial load of mesophilic. Chemical parameters in the treatment immediately increased with a lower slope than the 2 hour delay treatment. Sensory indices decreased during storage. The results of this study showed that freezing immediately has a significant effect on increasing the shelf life of farmed shrimp. The treatment was delayed by 2 hours and the shelf life of shrimp reached 9 and 12 days, respectively.