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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, stapylococcus-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 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%. |
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