Banana shrimp, Penaeus merguiensis, quality changes during iced and frozen storage

Abstract

Shelf life of banana shrimps, <i>Penaeus merguiensis</i>, were studied along with formaldehyde changes in their muscles during iced and frozen storage. K-value, trimethylamine oxide nitrogen (TMAO-N), trimethylamine nitrogen (TMA-N), volatile basic nitrogen (VB-N) and sensory quality were determined. Shelf life was 4 days in ice, 6 days at -3°C and 9 wk at ~−10°C. They remained acceptable after 6 mo at −20°C. Formaldehyde was a good indicator in shrimp shelf life assessment.