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دوره 21، شماره 155 - ( 1403 )
جلد 21 شماره 155 صفحات 120-103 |
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Pratama A, Mustaruddin M, Purwangka F, Asril M. Microbiological Status of Three Categories of Tiger Shrimp Quality after the Land Distribution Process (Case Study: Selili Fishing Port, Samarinda, Indonesia). FSCT 2024; 21 (155) :103-120
URL: http://fsct.modares.ac.ir/article-7-74820-fa.html
URL: http://fsct.modares.ac.ir/article-7-74820-fa.html
Microbiological Status of Three Categories of Tiger Shrimp Quality after the Land Distribution Process (Case Study: Selili Fishing Port, Samarinda, Indonesia). مجله علوم و صنایع غذایی ایران. 1403; 21 (155) :103-120
چکیده: (174 مشاهده)
Tiger shrimp (Panaeus monodon) is a key fishery product in East Kalimantan, Indonesia, distributed within 12 hours by land routes, leading to quality deterioration due to microbial contaminants. This study aims to analyze the presence of microbial contaminants in tiger shrimps and detect risk factors that cause the presence of bacterial contaminants in shrimp. The sampling used in this study was a purposive sampling of tiger shrimp based on three organoleptic quality categories (good (1), moderate (2), and poor (3)) and analyzed with several specific mediums. Risk factor observations were made during the handling process. The highest total bacteria and coliforms were found in shrimp 3, at 30.25x106 cfu/g and >1100 MPN/g, respectively. Based on the distribution of bacteria in each shrimp, shrimp 2 and 3 were contaminated by 6 types of bacteria: Pseudomonas sp., Aeromonas sp., Salmonella/Shigella, Klebsiella sp., E. coli, and S. aureus. E. coli, Klebsiella sp., and Salmonella/Shigella bacteria were not found in shrimp 1. The presence of these bacteria plays a role in tiger shrimp deterioration. The presence of bacteria on the shrimp is caused by the equipment and materials used, worker behaviour, and environmental conditions that do not pay attention to hygiene during the tiger shrimp handling process. These results suggest that the long distribution process of tiger shrimps, coupled with poor handling, leads to bacterial contamination, resulting in quality degradation in the form of tiger shrimp spoilage, requiring a particular strategy to minimize bacterial contamination.
نوع مقاله: پژوهشی اصیل |
موضوع مقاله:
کنترل کیفیت مواد غذایی
دریافت: 1403/2/6 | پذیرش: 1403/4/13 | انتشار: 1403/10/1
دریافت: 1403/2/6 | پذیرش: 1403/4/13 | انتشار: 1403/10/1
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