Fisheries and Aquatic Sciences

한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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Quality assessment and acceptability of whiteleg shrimp (Litopenaeus vannamei) using biochemical parameters

  • Kim, So-Hyun (Department of Food Science and Technology, Pukyong National University) ;
  • Jung, Eun-Ju (Department of Food Science and Technology, Pukyong National University) ;
  • Hong, Dong-Lee (Department of Food Science and Technology, Pukyong National University) ;
  • Lee, Seung-Eun (Department of Food Science and Technology, Pukyong National University) ;
  • Lee, Yang-Bong (Department of Food Science and Technology, Pukyong National University) ;
  • Cho, Sueng-mok (Department of Food Science and Technology, Pukyong National University) ;
  • Kim, Seon-Bong (Department of Food Science and Technology, Pukyong National University)
  • 투고 : 2020.05.27
  • 심사 : 2020.07.24
  • 발행 : 2020.09.30
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초록

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 ℃ 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.

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