2010/743 Maintenance of optimum quality for Western King Prawns

By Rasha Abousaada Jarmakani

Spencer Gulf King Prawns (Melicertus latisulcatus) are renowned throughout the world as the premium species of prawn. However, the biological characteristics of prawns cause a high vulnerability to quality loss and consequently a very short shelf. Prawn shelf life and freshness during refrigerated storage and shipping is greatly influenced by microbiological changes. Furthermore, prawn quality changes occur during postharvest handling and the journey to market, depending on the combination of postharvest processes employed. It is critical for the prawn processing industry to develop a storage method to maintain prawn quality.

The objective of this study was to evaluate the effectiveness of modified atmosphere packaging (MAP) on cooked and raw Western King Prawn quality, and extension of their shelf life. Gas mixes containing elevated levels of carbon dioxide successfully controlled microbial growth of cooked and raw prawns. In addition, MAP delayed prawn lipid oxidation, adenylate degradation and changes in pH. Moreover, sensory analysis showed that MAP preserved prawn colour and odour. The preservation of colour was particularly noticeable in raw prawns where the development of melanosis was drastically decreased. Consequently, there is an opportunity to improve the retail value of both cooked and raw prawn using MAP.