Effect of initial handling by artisanal fishermen on the quality of penaeid shrimps in Kurawa on the north coast of Kenya

This study was conducted to determine the effect of initial handling on the quality of shrimps during and after catch by the artisanal fishermen in Kurawa on the north coast of Kenya. Fishermen collected shrimps from salt ponds and carried them using both insulated and bucket containers. A portion of samples was preserved with ice immediately after catch (control), while the rest were carried in buckets to the landing site and a portion preserved immediately upon arrival (0-hr). The remaining samples were sub-sampled and preserved with ice after 2 hours (2-hr), 4 hours (4-hr) and 6 hours (6-hr), respectively. Biochemical parameters (Total Volatile Bases - Nitrogen, Trimethylamine-Nitrogen, Peroxide Value, p-Anisidine Value) and proximate composition parameters (dry matter, protein, fat and ash content) were used to monitor quality changes of samples with delayed icing. Results showed a significant increase (p < 0.05) in biochemical parameter values over time. This indicated progressive deterioration in quality of shrimp with increased delay in icing. Samples preserved immediately after catch (control) exhibited best quality, followed by 0-hr, 2-hr, 4-hr and 6-hr samples, respectively. In general, increased delay in icing caused significant deterioration of shrimp quality although most samples remained within acceptable standard quality limits for the 6-hr delayed icing period.