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Usage of ice including antibiotic in shrimp preservation

In this research, the effect of three types of antibiotics including: Oxytetracycline, Chloro tetracycline and Neomycin mixed with ice at three levels (2, 4 and 6 ppm) on shelf life of Persian Gulf shrimp (Penaus semisulcatus) were studied. Microbial tests included: Total count of aerobic and gram negative bacteria, and chemical test was conducted by measuring the total volatile Nitrogen (TVN). The results showed that, the Ox tetracycline- and Chlortetracycline increased the time of shrimp storage and were better than Neomycine in this respect. It was also revealed that the ice containing oxytetracyline in 2ppm concentration is the best antibiotic to introduce of the production site, and the Chlortetracycline is inferior because of the undesirable color change of shrimp.