Evaluation on the changes in black tiger shrimp quality to determine its shelf-life using different preservation methods

Abstract

The changes in sensory, biochemical, and microbiological qualities of post-harvest black tiger shrimp were investigated in this research. Shrimp was treated and stored by different methods during 14 days at 0°C. Three treated shrimp samples were evaluated in comparison to the control sample (stored at 00 C only). The preservation methods included immersing in polyphenol solution, vacuum packing, and combination of polyphenol solution and vacuum packing. Quality indices including total viable count (TVC), quality index (QI), total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) were determined during the storage. Results showed that TVC increased dramatically at the end of the storage period. TVB-N and TMA-N increased in accordance with the increase of storage time but at two different stages. The QI was linearly correlated with the storage time. The shelf-life of the treated samples was longer than that of the control samples. Vacuum packing could maintain the quality of shrimp samples for 12 days. Shelf-life remaining can estimate throught the linear regression equation.