CHEMICAL, SENSORY, AND SHELF-LIFE EVALUATION OF SHRIMP (PENAEUS MONODON) TREATED BY DIFFERENT STORAGE CONDITIONS

Abstract

The aim of this work was to investigate the changes in sensory, and biochemical qualities of
post-harvest black tiger shrimp treated by different preservation methods during 14 days of storage at 0
°C. The preservation methods included immersing in polyphenols solution, vacuum packing, and
combination of polyphenol solutions and vacuum packing. Quality indices including total viable count
(TVC), quality index (QI), total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N),
histamine, and hypoxanthine were determined during storage. Results showed that all indicators were
linearly correlated with the storage time, especially, TVB-N, TMA-N, and histamine increase at two
different stages. The formation of black spot in shrimp did not significantly happened under the storage
conditions of combination of polyphenol solution and vacuum packing. Linear regression equations
between biochemical quality indicators have been developed for each sample. The remaining shelf life
can be estimated by quality index method (QIM). The shelf-life of the treated samples were longer than
that of the control samples, especially, vacuum preservation samples are 12 days.