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EVALUATION OF CITREX IN SHRIMP
HARVESTING
GROUP ESTEROMAR :
• Located in the Guatemala pacific coast.
• 700 Hectares in 7 Farms. • 60 % of is intensive production with an average of 10,000 kgs./ Ha.
• 40 % is of semi intensive with an average of 3,600 kgs/ Ha.
• The company owns a larvae Laboratory.
• Trial done in Jovel farm wherethe had the following problems:
Soft head.Red head and tail.Black legs.
HISTORY
• At the moment of harvest all shrimp is tratead in the collection boxes with Sodium Metabisulfite as a preservative at a concentration of 400 ppm.
HISTORY
• Normally a disinfectant is not used at harvest which causes that some lots have high bacterial contaminations when tested in the laboratory.
HISTORY
• Trial was performed in pool 4 with a total harvest of 5,800 kgs.
•The trial was done in 9.4 % of the harvest (545 kgs).
• The concentration of CITREX was 1 cc for every liter of the mixture of water and ice.
METHODOLOGY :
• As always all the shrimp ( treated and non treated with CITREX) was treated with 400 ppm of Sodium metabisulfite
•The control group was all the harvest of shrimp that was not treated with CITREX
METHODOLOGY :
• Samples of both groups were taken to be analyzed in the processing plant considering:
•organoleptic characteristic of fresh and cooked shrimp
•Microbiological analysis of fresh and cooked shrimp
EVALUATION:
RESULTS :RAW PRODUCT
COLOR HEAD CONSISTENCY PLEOPODOS
CONTROLDiverse
grades of gray
No variation Normal Red & dirty
TREATED WITH CITREX
Light gray uniform
No variation Normal Clear &
no algae
RESULTS :
COOKED PRODUCT
COLOR OLOR CONSISTENCIA SABOR
Control A-3 y A-4 Normal Slightly soft Normal
Treated with
CITREXA-2
very uniform Normal Compact Normal
MICROBIOLOGY RESULTS
TOTAL COUNTS
TOTAL COLIFORM
E. coli Salmonella
Control340,000 CFU/g
160 CFU/g Negative Negative
Treated with
CITREX23,000 CFU/g 30 CFU/g Negative Negative
• In the raw product CITREX gives a gray uniform color in the head and tail, clean of algie, and a substantail reduction in the microbiological count (higher than 80 %).
• In the raw product CITREX causes firmness to the tail and does not affect the taste and flavor of the product.
CONCLUSION