In this study, the fl esh yield and proximate contents of caramote prawn, Penaeus kerathurus, were researched depending on sex and seasons. Furthermore, prawns were divided into two groups for freshness assessments at two different times. The fi rst group of prawn was completely wrapped with the stretch fi lm and aluminium foil and stored at room temperature. The second group was placed in water with ice and stored at 4±1 °C (ice storage). The shelf-life of P. kerathurus was determined. Trimethylamine-nitrogen (TMA-N) and pH were analysed to determine biochemical quality and total mesophilic count (TMC) was measured to determine the microbial quality. In addition, sensory analyses were also carried out. The fl esh yield of P. kerathurus was on average 52%. It was found that percentages on average moisture, lipid, protein, and ash contents in P. kerathurus were 76.27%, 1.63%, 16.52%, and 1.98%, respectively, and these values changed depending on the season (P<0.01). Increases in TMA-N, pH, TMC values and changes in the sensory parameters were found statistically signifi cant (P<0.05) in prawns throughout storage. According to sensory, chemical, and microbial analyses, it was found that shelf-life of P. kerathurus wrapped with aluminium foil and stretch fi lm and stored at room temperature was 1 day. The shelf-life of P. kerathurus for ice storage was 9 days.

The aim of this study was to investigate the protein losses of Penaeus semisulcatus when different brine solutions (10% or 12% NaCl) were used with whole or only the abdomen flesh and the boiling times were varied. The moisture and protein content (dry basis) of fresh and salt-boil shrimp were significantly different (P<0.05) with the total protein content of shrimp decreasing. The SDS-PAGE bands for 62 kDa and 33 kDa protein could not be seen for fresh shrimp muscle tissue. The results indicate that the best method for salt-boiling shrimp was with whole shrimp boiled for 8 min at 10% NaCl concentration. Increased salt concentration and boiling time increased protein loss.