Fan, Ying published the artcileDetermination of aquacultured whiteleg shrimp (Litopanaeus vannemei) quality using a sensory method with chemical standard references, Category: pyrazines, the main research area is Litopanaeus vannemei aquaculture quality indicator shrimp reference standard; aroma simulation; descriptive sensory analysis; quality indicators; reference standards; regression analysis; shrimp.
Fresh shrimp are highly perishable seafood and a reliable spoilage assessment method is necessary to ensure sufficient quality control. The current quality evaluation method employed by the US Food and Drug Administration (FDA)/National Oceanic and Atm. Administration (NOAA) uses subjective terms ‘odor of decomposition’ to reject shrimp shipments, which lacks reference standards to anchor the concept and can cause ambiguity. The present study aimed to develop chem. reference standards to assist in a more objective and consistent sensory evaluation of shrimp quality. Chem. references were developed and used by the descriptive panel to demonstrate the aroma quality indicators of shrimp. The most important aroma attributes describing shrimp quality changes were ‘salty water-like’, ‘natto water-like’ and ‘sour milk-like’ based on the results of multiple linear regression anal. The overall rating consistency of the key quality indicators was confirmed by trained a descriptive panel such that the intensity scores in two separated evaluation sessions (30 days apart) were not significant different (P > 0.05). The sensory ratings also corresponded well with presumed FDA/NOAA grades of shrimp. An untrained panel also confirmed ‘salty water-like’ as the main indicator of freshness and ‘natto water-like’ as the main indicator of spoilage, whereas the discriminative capacity was lower compared to the trained panel. The developed chem. references of key aroma quality indicators allowed the trained and untrained panels to distinguish shrimp of different freshness levels. The results indicate the potential of using chem. references as a new evaluation tool for on-site quality inspection or industrial quality assurance/quality control of shrimp with improved objectivity and consistency.
Journal of the Science of Food and Agriculture published new progress about Aquaculture. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Category: pyrazines.