Abstract：
:An improved quality benchmarking and shelf life evaluation of freshly harvested black tiger shrimp (Penaeus monodon) was pursued by combining sensory and chemical methods. This involved developing a quality index method (QIM) to further assess both freshness and shelf life of the studied shrimp samples. The quality index included the use of trimethylamine (TMA-N), total volatile basis nitrogen (TVB-N), histamine, and hypoxanthine, which were performed at scheduled times during the ten days of ice storage (0°C). Shelf life of the studied shrimp was most likely to be 8days, and there were positive linear correlations between quality indices (QI) and storage period. The quality of shrimp decreased over storage time. In fact, significant changes of chemical and sensory characteristics of the shrimp samples would become more obvious from day 5 onwards. Besides, quality classification of black tiger shrimp involved four main levels, namely: excellent, good, moderately acceptable, and just acceptable.
journal_name
Food Chemjournal_title
Food chemistryauthors
Le NT,Doan NK,Nguyen Ba T,Tran TVTdoi
10.1016/j.foodchem.2017.05.055subject
Has Abstractpub_date
2017-11-15 00:00:00pages
220-226eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30844-0journal_volume
235pub_type
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