Development Quality Index Method (Qim) to Assess the Freshness and Shelf Life of Black Tiger Shrimp(penaeus Monodon) Stored at 00c

Abstract

<p>Black tiger shrimps (<em>Penaeus monodon</em>) wereharvested andstored at 0<sup>0</sup>Cfor study. The quality index method (QIM) was developed to evaluate the freshness of black tiger shrimp, and was presented in this study. The terms used to describe all the changes related to the texture, color, and odor are carefully chosen. The development of a QIM scheme included three main steps:A preliminary scheme to evaluate all the changes of attributes related to quality – Final QIM scheme and training – Validation of QIM scheme and comparison estimate the remaining shelf life and actual shelf life. The results show that shelf life of black tiger shrimp in the ice storage is 8 days. Quality score involving attributes decreases during the storage timeand have a correlation close to the linear regression equation. The scheme validation quality of black tiger shrimp by QIM method allows the estimation of the remaining shelf life.</p>

Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon)

“…Thus, the controls as well as HM-and AM-treated shrimp were considered adequate for human consumption up to 9, 13, and 12 days, respectively. This period is longer than that reported by Tam et al [20], who reported an average shelf life sensory score of 12 at 8 days of ice storage. Figure 3 compares the evaluation in overall sensory score of P. monodon samples treated with HM or AM solution compared to control samples during ice storage.…”

“…Thus, the controls as well as HM-and AM-treated shrimp were considered adequate for human consumption up to 9, 13, and 12 days, respectively. This period is longer than that reported by Tam et al [20], who reported an average shelf life sensory score of 12 at 8 days of ice storage. Biogenic amines are alkaline organic compounds mainly produced by decarboxylation reactions of free amino acids present in the muscle by the enzyme decarboxylase [20].…”

“…In this study, the TVB-N levels exhibited an increasing trend, and the maximum allowable limit of TVB-N was detected only in the control samples. Additionally, as an improvement in the results obtained with respect to controls, both HMand AM-treated samples showed better results in terms of shelf life based on TVB-N than those reported by Tam et al [20], who showed that P. monodon stored in ice was not acceptable after an 8day period. The TMA-N level increased significantly in the control shrimp during storage compared to the HM-and AM-treated samples (p< 0.05), as shown in Figure 2.…”

“…Sensory score was determined using the quality score index (QI) method according to the guidelines provided in [20]. For this purpose, 3 shrimp were taken from each batch and each sampling day and evaluated by 5 experts.…”

“…The 5 experts were asked to conduct 3 determinations each, for a total of 15 determinations for shrimp batches. The shelf life of shrimp was calculated by a regression equation: y = 1.7139x + 0.5546 [20].…”