Comparative storage stability of shrimp (Metapenaeus spp.) pickle at room temperature and refrigerated temperature

One of the determinants of consumer demand for any value added product especially that of a perishable item like fish/shrimp is its shelf life. Pickling has long since been one of the effective ways to preserve perishable foods for the lean season. The present study was designed to assess the biochemical and microbiological quality of shrimp pickle stored at room temperature and refrigerated temperature (4oC). The recipe for preparation of the product was decided based on the consumer preference of the region. The pH, which is considered as the most important criterion determining the shelf life in pickle, remained below 5 in both the treatments throughout the storage period of six months (p=0.053). All the biochemical parameters except total volatile nitrogen (TVN), remained with in the acceptable limit throughout the storage period in both the treatments, although the values were low for pickle stored at refrigerated temperature. There was no significant difference in TVBN value of pickle stored at refrigerated and room temperature at the end of six months (p=0.072). The TVN value did not correlate with organoleptic evaluation of the pickles stored at both room temperature and refrigerated condition. As per the organoleptic evaluation, the pickles were in acceptable level even after six months of storage and the sensory quality was not significantly different between the two treatments (p=0.225). Consumers perceived taste, price, appearance and health factor as the most important attributes that would determine the acceptability of a product. Keywords: Consumer perception, Food preservation, Seafood, Value added product