Microbiological and Chemical Quality and Meat Yield of Penaeus semisulcatus De Haan 1884 Caught from the Antalya Region

Authors: ABDULLAH DİLER, ŞÜKRAN ATAŞ

Abstract: This study was carried out to determine the microbiological and chemical quality and the meat yields of shrimp (P. semisulcatus) caught from the Antalya region. Twenty shrimp samples were used for microbiological analyses, 36 for chemical quality analyses and 60 for meat yield analyses. According to microbiological findings, the average numbers of total aerobic mesophilic bacteria, coliforms, staphylococcus-micrococcus, and V. parahaemolyticus in shrimp meat were 5.8 x 10^4 cfu/g, 1.9 x 10^2 cfu/g, 9.2 x 10^2 cfu/g, and 7.5 x 10^1 cfu/g, respectively. However, Salmonella was not isolated from the samples. The average values of moisture, protein, fat and ash from P. semisulcatus meat were 73.01%, 18.54%, 4.06%, and 1.45% respectively. In addition, the average meat yield of shrimp samples was 51.36%. It was concluded that the microbiological and chemical quality and the meat yields of shrimp caught from the Antalya region were suitable for human consumption and did not pose a risk to human health.

Keywords: Tiger shrimp, Penaeus semisulcatus, microbiological quality, chemical quality, meat yield, Antalya Bay

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