Title: Effect of different ratios of ice on quality and shelf life of cold waters shrimp (Pandalus borealis)

This study was conducted to investigate the effect of different ratios of ice on quality changes and shelf life of cold water shrimp (Pandalus borealis). The samples were evaluated by sensory assessment, chemical analysis and bacteriological test. The samples of four groups without ice, ice and shrimp ratio 1:1, ice and shrimp ratio 1:3, and ice and shrimp ratio 1:5 were stored in a cooler at +0.5ºC for seven days in styrofoam boxes. The temperature of the samples were recorded by temperature loggers. The evaluation of the samples were done on 0, 3, 5 and 7 days of storage. All the quality parameters TVC, TVB-N, QI score gradually increased with progress of storage days except pH. The pH value of all the sample groups slightly decreased on 7th storage day. The results of all the sample groups showed that there were no significance (p<0.05) difference between the quality parameters but they had a strong correlation between TVB-N, TVC, QI scores and H2S producing bacteria with over storage days. All the experimental results suggested that the shelf life of the sample without ice was 0 day and the sample of ice and shrimp ratio 1:5 was 3 days. The shelf life of ice and shrimp ratio 1:1 and ice shrimp ratio 1:3 samples were 5 days. Finally the result revealed that the ice extends the shelf life of shrimp and had a direct effect on quality changes. The study concluded that the Ice and shrimp ratio of 1:1 and 1:3 were the best ratio for shrimp storage to maintain quality and extend of shelf life.