Abstract
ABSTRACT This study aimed to develop a Quality Index Method (QIM) for ice stored Metapenaeus affinis, and estimate its shelf life of shrimp during 12 days of storage analyzing periodically microbiological (total mesophilic (TMC), psychrotrophilic (PTC), physicochemical (TVB-N, TMA, pH, TBARS and FFA), and sensory (Quality Index Method protocol) characteristics. Partial least squares (PLS) regression was used to correlate the QIM attributes, and linear regression analysis was used to check the variables as a function of storage time. Principal component analysis (PCA) was used for interpreting physicochemical and bacteriological quality parameters. The QIM scheme was developed based on 18 demerit points, in which zero indicates total freshness. From the integration of sensory, microbiological, and physicochemical data, it was possible to estimate that the shelf life of ice stored Metapenaeus affinis is 9 days.
Highlights
Shrimp is one of the popular seafood consumed in Iran
This study aimed to develop a Quality Index Method (QIM) for ice stored Metapenaeus affinis, and estimate its shelf life of shrimp during 12 days of storage analyzing periodically microbiological (total mesophilic (TMC), psychrotrophilic (PTC), physicochemical (TVB-N, TMA, pH, thiobarbituric acid reactive substances (TBARS) and free fatty acid (FFA)), and sensory (Quality Index Method protocol) characteristics
The QI for Metapenaeus affinis increased with storage time
Summary
Shrimp is one of the popular seafood consumed in Iran. In Abadan (West Iran), Metapenaeus affinis, called as king prawn, are caught from marine water (Persian Gulf), processed and sold in the local market or exported. There is a reduced quality due to microbiological and enzymes activities during postmortem storage, which results in undesired odors and off-flavors over time, causing ultimate rejection by the consumer and making shrimp unfit for consumption.[1] valid sensory methods were used for freshness assessment of seafood. Quality Index Method (QIM), a tool to assess the sensory properties of shrimp with specific aspects for each species, currently used for determining shrimp freshness. QIM has been used successfully because of some advantages such as maintaining sample integrity and estimating the period over which the seafood stored at chilling is proper for consumption.[4,5] There are separate schemes for different species of shrimp due to quality standards and spoilage indicators of each species
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