Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp (Penaeus monodon)

•Quality index method (QIM) was developed to assess the freshness and shelf life of black tiger shrimp (Penaeus monodon).•Regression equations between the chemical quality indices of TVB-N, TMA-N, histamine, and hypoxanthine were built.•Changes of sensory and chemical qualities in black tiger shrimp...

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Bibliographic Details
Published in:Food chemistry 2017-11, Vol.235, p.220-226
Main Authors: Le, Nhat Tam, Doan, Nhu Khue, Nguyen Ba, Thanh, Tran, Thi Van Thi
Format: Article
Language:English
Subjects:
Animals
Benchmarking
Black tiger shrimp
Food Preservation - methods
Histamine
Hypoxanthine
Penaeidae
QIM
Shellfish - standards
TVB-N
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Summary:•Quality index method (QIM) was developed to assess the freshness and shelf life of black tiger shrimp (Penaeus monodon).•Regression equations between the chemical quality indices of TVB-N, TMA-N, histamine, and hypoxanthine were built.•Changes of sensory and chemical qualities in black tiger shrimp preserved at 0°C and their relationship were determined. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.05.055