Inosine Monophosphate and Hypoxanthine as Indices of Quality of Shrimp ( <i>Penaeus Merguensis</i> )

Abstract

ABSTRACT Changes in inosine‐monophosphate (IMP) and hypoxanthine (Hx) concentrations in shrimp muscle stored in ice for up to 20 days were correlated with taste panel evaluations of the sensory quality. A good correlation exists between IMP concentrations and flavor as well as total sensory scores. Absence of IMP in shrimp muscle and values of 2 micromole Hx, and over, per gram of shrimp muscle indicate doubtful quality. Measurement of Hx shows potential value as an index in assessing quality of ice‐stored shrimp.