Quality assessment and acceptability of whiteleg shrimp ( Litopenaeus vannamei ) using biochemical parameters

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RESEARCH ARTICLE

Open Access

Quality assessment and acceptability of whiteleg shrimp (Litopenaeus vannamei) using biochemical parameters So-Hyun Kim, Eun-Ju Jung, Dong-Lee Hong, Seung-Eun Lee, Yang-Bong Lee, Sueng-mok Cho and Seon-Bong Kim*

Abstract Background: This study aimed to provide a basic standard for assessing freshness and acceptability of whiteleg shrimp (Litopenaeus vannamei). Methods: It was divided into whole body and meat and stored at 25 °C to evaluate both quality and freshness changes that occur over time. The shelf life of shrimp was estimated as 17 and 20 h for whole body and meat, respectively. Results: In chemical analysis, K-value increased from 9.96 to 12.32% to a maximum of 75.14%, and TVB-N increased from 1.86 mg/100 g to 34.71 mg/100 g. For volatile sulfur compounds, methyl mercaptan and dimethyl disulfide increased from 0.00 mg/100 g to 1.10 mg/100 g and 1.26 mg/100 g, respectively, rapidly increasing with decreasing freshness. Conclusion: Changes in all biochemical indicators significantly correlated with the sensory evaluation results. This study contributes to the knowledge about whiteleg shrimp spoilage and freshness, providing a basis for developing methods to improve shrimp quality control and management. Keywords: Whiteleg shrimp, Quality, Freshness, Sensory, Volatile compounds

Background Whiteleg shrimp (Litopenaeus vannamei) is an important cultured species, accounting for more than 53% of the total production of farmed crustaceans (FAO 2018), and their production and consumption are increasing notably every year. Shrimps are considered perishable due to easy loss of freshness during storage and distribution, especially when transported with the viscera intact. Various enzymatic and bacterial activities occur in the shrimp during storage and distribution, leading to spoilage accompanied by the production of unpleasant odor, discoloration, and chemical changes in the meat (Du et al. 2015; Ginson et al. 2013). The * Correspondence: [email protected] Department of Food Science and Technology, Pukyong National University, Busan 48513, South Korea

production of unpleasant odor, occurrence of black spots, and meat softening are principal sensory and biochemical quality index features due to their close correlations with decreases in freshness (Du et al. 2015). Unpleasant odor is known to be caused by aldehydes, ketones, trimethylamine, ammonia, and volatile sulfur compounds produced by degradation of lipids and proteins by microorganisms (Ocaño-Higuera et al. 2011; Tsironi et al. 2009; Du et al. 2015; Jaffrès et al. 2011). Black spots occur mostly due to discoloration, which is a defect caused by the activity of tyrosinase during storage (Mu et al. 2012; Tsironi et al. 2009). The decomposition and softening of meat due to a rapid freshness drop is a result of protein degradation caused by microorganisms (Dai et al. 2016). Freshness is directly related to the value of a commodity, and thus it is crucial to evaluate it promptly.

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