The combination of microbiological, biochemical, and quality index methods in quality evaluation of pacific white shrimps (Litopenaeus vannamei) preserved at 0°C

In this study, the sensory, microbiological, and biochemical qualities were used to examine quality of Pacific white shrimps (Litopenaeus vannamei) preserved at 0°C during a 10-day period. The sensory was evaluated by index (QI) that resulted from method (QIM) scheme. Meanwhile, total viable count (TVC) K-value assess microbiological shrimp. On day 9, results TVC QIM have shown shrimp showed signs spoilage, corresponding log CFU/g 6.4 QI 21.37, which is unacceptable consumers. increased linearly with storage days therefore remaining shelf-life estimated linear regression equation. particular, study found relationship between QI, K-value, hypoxanthine content. Furthermore, itself could be considered as an independent like K-index. conclusion, categorized into four different classes: excellent, good, acceptable, moderately based on its indicators.