Storage Characteristics of Cultured Penaeus indicus in Ice and at Ambient Temperature

live P. indicus collected from a prawn farm was used for storage studies at ambient temperature and in ice. The changes in sensory, chemical and bacteriological characteristics were followed during storage. Shelf life of P. indicus at 30C was only 12 h. When stored in ice it remained in organoleptically acceptable condition for 15 days. Balck discolouration was noticed in 6 h at ambient temperature and by the 4th day in ice. The TVBN values were 40 mg/100 g initially, which decreased during early stages of storage and then increased. Changes in quality of farm-produced prawn during ice storage were similar to the quality changes in wild prawns.