citrex camaron eng

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