Journal of Food Science · 1983 · 38 citations · 3 references
AgricultureFood ScienceMicrobiologyFood ChemistryFood PreservationFood SafetyLow-temperature PreservationSeafood PreservationShelf Life PhysiologyStorage Effects On QualityStorage PhysiologyTemperature ResponsesAerobic Plate CountFrozen StorageIndole AlkaloidsLow-temperature StorageRoom-temperature StorageStorage Temperature RegimesTemperature Effects On DecompositionTotal Plate Count
ABSTRACT The development of indole, total volatile nitrogen, trimethylamine and total aerobic plate count (APC) in shrimp stored in ice, at 4°C, 12°C and 22° C were investigated. At low temperature storage, final indole levels in severely decomposed shrimp (APC >10 8 /g) were much lower than the 25 μg indole/100g shrimp which has been suggested as the defect action level for shrimp decomposition by the Food & Drug Administration. At higher storage temperatures, (12° and 22°C), indole formation was greatly accelerated resulting in very high indole levels. The net result is that while indole levels indicate decomposition, decomposed shrimp may not necessarily contain indole. Frozen storage and cooking had little effect on indole levels in acceptable quality shrimp. Indole is of value in assessing the history of shrimp if high temperature abuse is suspected.
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