Comparative Analysis of Shrimp Freshness During Distribution from Two Suppliers to a Fish Processing Unit

Abstract

This exploratory field study described before-and-after changes in the freshness of headless shrimp of an unrecorded taxonomic species during six deliveries from two suppliers (three per supplier) to the same fish processing unit in Banjarmasin. One pooled composite sample was obtained at loading and unloading for each delivery. Core temperature, pH, total volatile base nitrogen (TVB-N), total plate count (TPC), appearance, odor, texture, and compliance with Indonesian Good Fish Distribution Practices (Cara Distribusi Ikan yang Baik; CDIB) were described. Supplier A's mean temperature changed from 3.74 to 7.99 degrees C, whereas Supplier B's changed from 7.77 to 2.53 degrees C. Mean TVB-N changed from 19.60 to 20.97 mg N/100 g for Supplier A and from 32.54 to 34.89 mg N/100 g for Supplier B. Mean TPC values were lower after distribution (4.55 to 4.27 and 5.11 to 4.90 log CFU/g), but this pattern does not demonstrate bacterial inactivation. Mean sensory scores declined, with the largest observed decrease in Supplier B's texture score. Supplier B's aggregate CDIB score was 80.00%, compared with 74.29% for Supplier A, but the higher score was not consistently aligned with the descriptive laboratory and sensory indicators. Because n = 3 per supplier, the findings are specific to these deliveries and do not establish supplier superiority or the independent effects of icing, ice quantity, or other practices. Earlier icing, load-adjusted ice, continuous temperature recording, and control-point monitoring are operational priorities suggested by the observations rather than formally tested determinants.