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INDOLE IN SHRIMP: EFFECT OF FRESH STORAGE TEMPERATURE, FREEZING AND BOILING.

Author(s) : CHANG O.

Type of article: Article

Summary

THE DEVELOPMENT OF INDOLE, TOTAL VOLATILE NITROGEN, TRI-METHYLAMINE AND TOTAL AEROBIC PLATE COUNT (APC) IN SHRIMP STORED IN ICE, AT 277, 285 AND 295 K (4, 12 AND 22 DEG C) WERE INVESTIGATED. AT LOW TEMPERATURE STORAGE, FINAL INDOLE LEVELS IN SEVERELY DECOMPOSED SHRIMP WERE MUCH LOWER THAN THE VALUE SUGGESTED AS THE DEFECT ACTION LEVEL FOR DECOMPOSITION BY THE FOOD & DRUG ADMINISTRATION. AT 285 AND 295 K, INDOLE FORMATION WAS GREATLY ACCELERATED. WHILE INDOLE LEVELS INDICATE DECOMPOSITION, DECOMPOSED SHRIMP MAY NOT NECESSARILY CONTAIN INDOLE. FROZEN STORAGE AND COOKING HAD LITTLE EFFECT ON INDOLE LEVELS. INDOLE IS OF VALUE IN ASSESSING THE HISTORY OF SHRIMP IF HIGH TEMPERATURE ABUSE IS SUSPECTED.

Details

  • Original title: INDOLE IN SHRIMP: EFFECT OF FRESH STORAGE TEMPERATURE, FREEZING AND BOILING.
  • Record ID : 1984-0202
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 3; 1983.05-06; 813-816; 6 fig.; 1 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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