Abstract
AbstractThis study aimed to determine the changes in chemical, microbiological and sensory properties of black tiger shrimp (Penaeus monodon) during storage at 0°C. Two treatment preocedures were used including sodium propionate, sodium acetate. Vacuumn packaging was also investigated. Total volatile basis nitrogen (TVB‐N), trimethylamine nitrogen (TMA‐N), histamine, quality index (QI) and total viable count (TVC) were used to evaluate the quality changes of shrimp throughout storage. The results showed that the values of TVB‐N, TMA‐N, and histamine increased with storage time in two different phases, while QI value increased linearly with preservation time. The quality of shrimp decreased during storage but with different rates. The quality of shrimps treated with salts of organic acids or the sample packed in vacuum bags was significantly higher than that of the control. The shelf‐life of sample treated with 2.5 % sodium acetate orpacked in vacuum packages was 12 days, which was 4 days longer compared to the control.
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