Le Nhat Tam, Doan Nhu Khue, Nguyen Ba Thanh, Tran Thi Van Thi
Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Viet Nam; Department of Chemistry, Hue University of Science, Hue University, Viet Nam.
Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Viet Nam.
Food Chem. 2017 Nov 15;235:220-226. doi: 10.1016/j.foodchem.2017.05.055. Epub 2017 May 11.
An improved quality benchmarking and shelf life evaluation of freshly harvested black tiger shrimp (Penaeus monodon) was pursued by combining sensory and chemical methods. This involved developing a quality index method (QIM) to further assess both freshness and shelf life of the studied shrimp samples. The quality index included the use of trimethylamine (TMA-N), total volatile basis nitrogen (TVB-N), histamine, and hypoxanthine, which were performed at scheduled times during the ten days of ice storage (0°C). Shelf life of the studied shrimp was most likely to be 8days, and there were positive linear correlations between quality indices (QI) and storage period. The quality of shrimp decreased over storage time. In fact, significant changes of chemical and sensory characteristics of the shrimp samples would become more obvious from day 5 onwards. Besides, quality classification of black tiger shrimp involved four main levels, namely: excellent, good, moderately acceptable, and just acceptable.
通过结合感官和化学方法，对刚收获的黑虎虾（斑节对虾）进行了改进的质量基准和保质期评估。这包括开发一种质量指数方法（QIM），以进一步评估所研究虾样本的新鲜度和保质期。质量指数包括使用三甲胺（TMA-N）、总挥发性盐基氮（TVB-N）、组胺和次黄嘌呤，这些指标在冰藏（0°C）的十天内按预定时间进行检测。所研究虾的保质期最有可能为8天，质量指数（QI）与储存期之间存在正线性相关。虾的质量随储存时间而下降。事实上，从第5天起，虾样本的化学和感官特性的显著变化会变得更加明显。此外，黑虎虾的质量分类涉及四个主要等级，即：优、良、中等可接受和勉强可接受。
