. Commercial fisheries review. Fisheries; Fish trade. January 1961 COMMERCIAL FISHERIES REVIEW PHYSICAL AND CHEMICAL PROPERTIES OF SHRIMP DRIP AS INDICES OF QUALITY By Sammie Bethea* and Mary E. Ambrose** ABSTRACT Physical and chemical characteristics of drip obtained from frozen-thawed shrimp were studied to determine if changes in these characteristics could be correlated with quality as determined by a taste panel. Shrimp were tested that had been stored (1) on ice followed by a minimum of frozen storage for the formation of drip, (2) at -10° F., and (3) both on ice and at -10° F. The pH of
. Commercial fisheries review. Fisheries; Fish trade. January 1961 COMMERCIAL FISHERIES REVIEW PHYSICAL AND CHEMICAL PROPERTIES OF SHRIMP DRIP AS INDICES OF QUALITY By Sammie Bethea* and Mary E. Ambrose** ABSTRACT Physical and chemical characteristics of drip obtained from frozen-thawed shrimp were studied to determine if changes in these characteristics could be correlated with quality as determined by a taste panel. Shrimp were tested that had been stored (1) on ice followed by a minimum of frozen storage for the formation of drip, (2) at -10° F., and (3) both on ice and at -10° F. The pH of the drip appeared to be a satisfactory objective quality index. Drip from shrimp considered "good" by the taste panel gave pH readings of to , from shrimp considered "acceptable, " from to , and from shrimp considered "unacceptable, " and higher. The color and optical density of the drip changed correspondingly with quality, and objective measurements of the optical density could be made with a photoelec- tric colorimeter. Trimethylamine nitrogen content of shrimp drip showed good correlation with spoilage but gave no indication of the state of freshness of the unspoiled shrimp. The volume of drip collected and the nitrogen content of the drip were of little or no value as a quality index. INTRODUCTION The requirements of a freshness test for fishery products have been stated by Reay and Shewan (1949) as follows: (a) the test must be capable of sensitively and accurately estima- ting the product or products of spoilage, (b) the substance or substances measured should either be absent or should be present in constant concentration in the unspoiled sample, and (c) the substance or substances must in- crease or decrease regularly and rapidly once spoilage has started. In addition, to be most useful, the test should quantitative- ly indicate the loss of freshness of the product prior to the onset of organlep- tically detectabl
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