Page 205 - Proceeding The 2nd International Seminar of Science and Technology : Accelerating Sustainable Innovation Towards Society 5.0

nd
The 2 International Seminar of Science and Technology
“Accelerating Sustainable innovation towards Society 5.0”
ISST 2022 FST UT 2022
Universitas Terbuka

complaints made by the frozen food safety issue is different than that
occurred in 1995-97. The previous food safety issues were primarily
concerned with microbiological contamination in post-harvest shrimp
due to improper harvesting, handling, transport, processing, and
preservation. But the new complaints are associated with the
presence of nitrofurans (antibiotics) and some other health hazard
chemicals in the shrimp, which found an entrance from the
environment or any source of contamination in the production chain.
Some poisonous substances (Hg, Pb, Cr, Cu, As, Mn, Zn etc.) may
present in the prawn due to the water quality and careless handling,
improper quality control and preservation process cause the content
of microorganisms. The main purpose of this study to observe the
quality of prawn in frozen condition and to indicate the timeline of the
consumable quality exists for the prawn. It also helps us to know the
Assessment of the Quality and Safety aspects of frozen Prawn and
Prawn products and aware of the health hazard, and minimize loss [2].
2 METHODOLOGY
The study was conducted from January to June 2012, and the prawn
(Macrobrachiumrosebergii) was collected. Transportation to the BAU
laboratory: The Collected prawn species were transported to the
laboratory of fisheries Technology, Indonesia Agriculture University,
Mymensingh with ice in insulated box. Storage of experimental
material: The prawn species were divided into three portions packed
individually. One packet was used to test the quality of fresh prawn
and another two were put into a deep freeze at -20°C to study the
quality changes in prawns during frozen storage [1].
Organoleptic assessment: The organoleptic assessment is a simple
and widely used method in selecting quality of fish in the industry.
Sensory assessment is using one or more of the five senses to judge,
or form an opinion on, some aspect of quality. The senses in question
are sight, smell, taste, touch and hearing. Sampling procedure: The
frequency was monitored once a week up to 12 weeks. Frozen prawn
was thawed and then water on fish skin (i.e. surface) was soaked with
tissue paper. Only fish muscle was collected for examination. Then
182 ISST 2022 – FST Universitas Terbuka, Indonesia
International Seminar of Science and Technology “Accelerating Sustainable
Towards Society 5.0