Study on the influence of anesthetizing temperature and time on tiger shrimp (Penaeus monodon Fab.) survival rate in dry transportation system

Abstract

The objective of this research was to find out the best temperature, time, and handling method for black tiger shrimp transportation with dry sistem. Anesthetizing method was applied in this research by adopting gradual cooling at the rate of 50C per hour. Anesthetizing method was done at various temperatures (19.17. and 15 0C) and time at critical temperature (10, 15, and 20 minutes) with package temperature of 170C . The result showed that the survival rate of black tiger shrimp (Penaeus monodon Fab.) was affected by the anesthetizing temperature, but not buy the length of time were 15 0C and 10 minutes at critical temperature, respectively. Meanwhile, the optimum temperature for transportation was 17 0C, which gave the highest survival of the black tiger shrimp.