Sensory Changes of Chill-stored Black Tiger Shrimp as Evaluated by Different Methods

Abstract

This study was to assess the sensory quality changes of refrigerated black tiger shrimp at 1 ± 1 °C, using different methods, such as quality index method (QIM), quantitative descriptive analysis (QDA), and Torry scheme, in order to find out a convenient and reliable mean to quickly determine the product quality and remaining shelf-life. Quality index grew linearly with time, while Torry score linearly decreased. After 8-10 days of storage, black spots on shrimp were clearly observed by both QIM and QDA, while significantly odour changes (p < 0.05) were found only by QIM. QDA attributes grouped into positive and negative parts. Some negative attributes such as black spots and mushy texture exceeded the score of 20 after 9 days, which was determined as the shrimp maximum shelf-life. All the three methods detected the spoilage around 8-10 days. QIM showed to be the most simple and convenient method to quickly assess the quality and estimate the shelf-life of the product.