Abstract
ABSTRACTShelf life of banana shrimps, Penaeus merguiensis, were studied along with formaldehyde changes in their muscles during iced and frozen storage. K‐value, timethylamine oxide nitrogen (TMAO‐N), trimethylamine nitrogen (TMA‐N), volatile basic nitrogen (VB‐N) and sensory quality were determined. Shelf life was 4 days in ice, 6 days at ‐3°C and 9 wk at ?−10°C. They remained acceptable after 6 mo at −20°C. Formaldehyde was a good indicator in shrimp shelf life assessment.
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