What question did this study set out to answer?

To evaluate the microbiological, physicochemical, and sensory changes in shrimp quality during iced storage for effective shelf-life assessment.

June 6, 2026MicroorganismsOpen Access

Integrated Microbiological, Physicochemical, and Sensory Assessment of Shrimp Quality During Commercial Iced Storage: Implications for Shelf-Life Evaluation and Freshness Indicators

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Randomized trial evaluates shrimp quality indicators during iced storage, suggesting better freshness assessment tools.

To evaluate the microbiological, physicochemical, and sensory changes in shrimp quality during iced storage for effective shelf-life assessment.
Evaluated two shrimp species (Parapenaeus longirostris and Melicertus kerathurus) stored on ice for 15 days
Monitored microbial load, pH, total volatile basic nitrogen, thiobarbituric acid reactive substances, and sensory attributes
Proposed practical reference ranges for key quality parameters.
Microbial populations increased but remained below spoilage thresholds over the storage period
TVB-N, pH, and formic acid levels increased, while formaldehyde decreased, indicating biochemical changes
Shrimp maintained high quality up to 12 days; 15-day samples neared consumer acceptability limits.

Pellegrini et al. (2026) studied this question.

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