Sensory evaluation of canned shrimp
1997
Krissana Sophonphong (Department of Fisheries, Bangkok (Thailand). Fish Inspection and Quality Control Div.)
Canned shrimp samples were processed from cooked and peeled sand shrimp (Metapenaeopsis spp.) stored in ice for 0 to 4 days. Sensory evaluation of the samples performed by trained 13 assessors revealed that day-0 and day-1 samples were borderline acceptable whilst day-2 to day-4 samples were of reject quality. The sample of initial quality contained 6.3 micro g/100 g indole. Indole contents of all samples increased dramatically with storage time. The samples processed from raw material stored in ice for 1, 2, 3 and 4 days contained the indole contents of 10.7, 12.9, 13.0 and 61.0 micro g/100 g respectively. The chemical index was found highly significantly (P0.01) correlated with the sensory scores. The linear correlation coefficient between sensory scores and indole contents was 0.98. Nevertheless, the indole contents of reject samples were far below the Defect Action Level of 25 micro g/100 g and 30 micro g/100 g established by US Food and Drug Administration (USFDA) and Canadian Department of Fisheries and Oceans (DFO) respectively.
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