Utilization of Descriptive Sensory Analysis and Volatile Analysis to Determine Quality Indicators of Aquacultured Whiteleg Shrimp (Litopanaeus vannemei) during Refrigerated Storage

Abstract

ABSTRACT Traditionally, shrimp meat quality has been evaluated using subjective qualitative (pass/fail grading) sensory methods. This study aims to develop quantitative sensory indicators that contribute to a more objective and reliable evaluation of shrimp quality. A headspace solid-phase microextraction (HS-SPME) method was optimized and coupled with gas chromatography-mass spectrometry (GC-MS) to identify and semi-quantify 35 volatiles accumulated by the end of storage at 4°C. A trained descriptive sensory panel developed eight aroma descriptors associated with quality changes of shrimp. Five out of the eight aroma descriptors are potential quality indicators due to significant correlations with the storage time and good alignment with presumed shrimp grading cutoffs, including one indicator of freshness (“salty water”) and four indicators of spoilage of shrimp (“oxidized oil,” “natto water,” “sour milk,” and “dirty sock”). The intensity ratings of these sensory indicators significantly correlated with the concentration changes of volatiles that were identified to be important chemical spoilage indicators of shrimp. Overall, the aroma indicators determined in this study can lead to quantitative sensory measurements of shrimp quality that correspond well with the results of objective analytical methods.