Vol. 12, No.2, pp.93-96 (2019)
Effects of Oxygen-free Water on Preservation of Threadfin Bream (Nemipterus hexodon) & Kuruma Prawn (Penaeus japonicas)
B. Thongdonphum1, W. Pivsa-Art1, S. Pivsa-Art1, S. Pavasupree1, V. Thonglek2, and K. Yoshikawa2
1Rajamangala University of Technology Thanyaburi, Pathum Thani, Thailand
2Rajamangala University of Technology Lanna, Chiang Mai, Thailand
Abstract
Effects of oxygen-free water on the preservation of threadfin bream was studied. The threadfin bream (Nemipterus hexodon) and Kuruma prawn (Penaeus japonicas) are of significant economic values in Thailand. To survey applicability of fine bubble (FB) technology to Thai fishes, 2 kinds of water and ice were tested at Mae Klong Fishery Cooperative LTD. (Mae Klong fish market) in Thailand; 1) oxygen free water (OFW), 2) normal tap water (NTW) and 3) ice made of tap water. After 12 days, sensory preference scores of the threadfin bream were evaluated for three treatments. The results revealed the positive effects in case of OFW and ice on physical qualities and sensory preferences of threadfin bream between Day 4 and Day 8. In addition, Kuruma prawn preserved in OFW was found excellent in freshness while prawn in NTW showed drastic color change of its head part and terrible smell. Consequently, OFW is found significantly effective in preserving the freshness of threadfin bream and Kuruma prawn.
Keywords - Oxygen-free bubbles water, preservation, Threadfin bream, Kuruma prawn