DEVELOPMENT QUALITY INDEX METHOD (QIM) TO ASSESS THE FRESHNESS AND SHELF LIFE OF BLACK TIGER SHRIMP(PENAEUS MONODON) STORED AT 00C

Le Nhat Tam, Nguyen Nam Giao, Tran Thi Ngoc Nhung, Đao Bich Duyen, Le Thi Hong Nhung, Nguyen Ba Thanh, Tran Thi Van Thi

DOI: http://dx.doi.org/10.26459/hueuni-jns.v126i1B.4261

Abstract


Black tiger shrimps (Penaeus monodon) wereharvested andstored at 00Cfor study. The quality index method (QIM) was developed to evaluate the freshness of black tiger shrimp, and was presented in this study. The terms used to describe all the changes related to the texture, color, and odor are carefully chosen. The development of a QIM scheme included three main steps:A preliminary scheme to evaluate all the changes of attributes related to quality – Final QIM scheme and training – Validation of QIM scheme and comparison estimate the remaining shelf life and actual shelf life. The results show that shelf life of black tiger shrimp in the ice storage is 8 days. Quality score involving attributes decreases during the storage timeand have a correlation close to the linear regression equation. The scheme validation quality of black tiger shrimp by QIM method allows the estimation of the remaining shelf life.


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