DOI: 10.31276/VJSTE.63(2).

45-51 LIFE SCIENCES | AGRICULTURE

The combination of microbiological, biochemical,

and quality index methods in quality evaluation
of Pacific white shrimps (Litopenaeus vannamei) preserved at 0°C
Nhat Tam Le 1*, Nguyen Que Anh Huynh1, Nhu Khue Doan1, Thuy Xuan Uyen Phan1, Ba Thanh Nguyen1,
Sao Mai Dam1, Thi Van Thi Tran2, Le Phuong Lien Nguyen3, Van Hai Chu4, Huynh Anh Vu Truong4
1
Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City,
12 Nguyen Van Bao Street, Ward 4, Go Vap District, Ho Chi Minh City, Vietnam
2
Hue University of Science, Hue University, 77 Nguyen Hue Street, Phu Nhuan District, Hue City, Thua Thien Hue Province, Vietnam
3
Department of Refrigeration and Livestock Product Technology, Szent Istvan University, 43-45 Ménesi Street, Budapest, Hungary
4
Center of Analytical Services and Experimentation Ho Chi Minh City, 2 Nguyen Van Thu Street, Da Kao Ward, Distrist 1, Ho Chi Minh City, Vietnam
Received 28 May 2020; revised 14 August 2020; accepted 21 August 2020

Abstract:
In this study, the sensory, microbiological, and biochemical qualities were used to examine the quality of Pacific
white shrimps (Litopenaeus vannamei) preserved at 0°C during a 10-day period. The sensory quality was evaluated
by a quality index (QI) that resulted from a quality index method (QIM) scheme. Meanwhile, the total viable count
(TVC) and K-value were used to assess the microbiological and biochemical qualities of the shrimp. On day 9, the
results from TVC and QIM have shown that the shrimp showed signs of spoilage, corresponding to a log CFU/g of
6.4 and a QI of 21.37, which is unacceptable to consumers. The QI increased linearly with storage days therefore the
remaining shelf-life of the shrimp was estimated from a linear regression equation. In particular, this study found
a linear relationship between QI, K-value, and hypoxanthine content. Furthermore, hypoxanthine itself could be
considered as an independent quality index like the K-index. In conclusion, the quality of Pacific white shrimp was
categorized into four different classes: excellent, good, acceptable, and moderately acceptable, based on its sensory
and biochemical quality indicators.
Keywords: hypoxanthine, K-value, Pacific white shrimp, QIM.
Classification number: 3.1

1. Introduction qualities are established based on these impact factors [2].

The organoleptic quality assessment method is based on
Shrimp are an important source of seafood with
variations of sensory properties including the color, smell,
considerable nutrition and economic value in many
taste, and texture. The intensity rating method is considered
countries around the world [1]. In Vietnam, Pacific white
shrimp (Litopenaeus vannamei) have achieved a high the most popular at present, followed by the Torry scheme,
export turnover rate in the seafood industry in recent years. quantitative descriptive analysis (QDA), and QIM, to name
However, the method used to assess the quality of shrimp a few. Among those, QIM is predicted by Hyldig as the
in particular, and seafood in general, is not consistent with potential method for quality assessment in the European
the current methods in other parts of the world. The quality Community. QIM was developed by the Tasmanian Food
of post-harvest shrimp decreases with storage time due to Research Unit in Australia [4] and is continually being
the impact of three main factors, which include the activity developed. QIM possesses many advantages such as short
of endogenous enzymes, microorganisms, and chemical training time, short evaluation time, and high reliability in
reactions. These activities alter the sensory state, chemical assessing the freshness of seafood preserved in ice [5]. The
composition, as well as the total amount of aerobic difference between QIM and other methods is that QIM is
microorganisms in shrimp [2, 3]. Therefore, methods that built to evaluate the sensory changes of specific species.
assess sensory, chemical, microbiological, and physical QIM focuses on the correlation between the quality index

*
Corresponding author: Email: [email protected]

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and the storage time expressed via a linear regression 2.2. Reagents
equation. Thus, QIM allows an estimation of the remaining Reagents including Adenosine-5’-triphosphate
shelf-life of seafood. So far, QIM-Eurofish has developed (PubChem CID: 5957), Adenosine-5’-diphosphate
28 QIM schemes mainly for fish, shrimp, and squid species. (PubChem CID: 6022), Adenosine-5’-monophosphate
However, the QIM scheme for Pacific white shrimp has (PubChem CID: 6083), Inosinmonophosphate (PubChem
not yet been developed [6]. In Vietnam, shrimp quality is CID: 8582), Inosine (PubChem CID: 6021), and
assessed according to TCVN 3276-89 [7]. This standard is hypoxanthine (PubChem CID: 790) were purchased from
generally applied to all shrimp species and is not an intensity Sigma - Aldrich (Merck KGaA, Germany). Other reagents
rating method, however, it is a semi-quantitative assessment such as methanol (PubChem CID: 887), ethanol (PubChem
that describes changes in the properties of shrimp. Therefore, CID: 702), and HPLC-grade water were bought from Merck
quality results from TCVN 3276-89 do not resemble those Vietnam Ltd. Co.
obtained by the rating method used in importing countries. 2.3. Determination of TVC
This leads to disputes over quality and financial losses for
exporting enterprises. After shrimp die, the process of self- TVC was measured according to M.J. Leboffe, et al.
decomposition takes place immediately, which is followed (2015) [16]. In brief, 10 g of peeled shrimp were minced
and mixed with 90 ml of 0.9% NaCl solution and then
by the process of decomposition [8]. This autolysis is
centrifuged at 3000 rpm at 30oC for 5 min. The pour-plate
caused by endogenous enzymes in the shrimp and results
method using plate count agar was applied to determine
in the release of nucleotides and its derivatives. In 1959,
the total plate counts. The extract from the samples were
Saito and his colleagues introduced the “K-value”, which is
inoculated on agar plates and incubated at 30oC for 48 h
calculated based on nucleotides and their derivatives. The
before the colonies were counted. The experiments were
“K-value” has been formulated as an index of freshness repeated three times and the TVC values were expressed as
in seafood [9]. Unlike quality indicators such as TVB-N, log CFU/g (colony forming units).
TMA-N, or histamine that are suitable for assessing quality
during the decomposition stage, the K-value tends to 2.4. Development of QIM scheme
linearly correlate with storage time [10-15]. This allows The QIM scheme was developed based on three main
researchers to develop a regression equation between the steps according to D.C. Bernardi, et al. (2013) [17], N.T.
QI and K-value. Le, et al. (2017) [18], which include: (1) identification of
quality attributes, (2) main sensory evaluation, and (3)
Therefore, this study aims to develop a complete
quantification of the developed (sensory) QI, as mentioned
quality assessment process including the analytical
below.
methods measuring the microbiological, biochemical, and
sensory changes. The expected findings include the quality Step 1 (preliminary program): Three sensory experts
classification of Pacific white shrimp based on the QI and observed all the changes in quality attributes (e.g. shape,
K-value as well as the linear regression equations between odor, texture, eyes, shell color, and formation of black spots
the quality indicators investigated. on the abdomen, body, tail). The terms were noted from
direct observation [18-20]. The CATA (check all that apply)
2. Materials and methods method was applied to select the most suitable descriptive
terms from the preliminary terminology. Each attribute was
2.1. Shrimp collection and storage
then given a score from 0 to 3, with a low score suggesting
Healthy Pacific white shrimp were purchased from the a high quality level.
Binh Dien market in Ho Chi Minh city. The shrimp samples Step 2 (main program development and panel training):
were then washed with filtered water and packaged in The shrimp samples were evaluated daily for ten consecutive
polyethylene zipper bags (26.8×27.9 cm) (Alcoa Products days at 0°C. The start of day 0 was determined to be right after
Inc., VA, USA). These sample bags were placed directly in the shrimp arrived at the testing facility. The examination
a polystyrene container containing shaved ice with a ratio of the shrimp at different time points was conducted by six
of 1 shrimp to 2 shaved ices (w/w) and were delivered to sensory panelists for one month. The panelists evaluated
the testing facility within 2 hours. At the testing facility, the samples and recorded the results without knowing the
the sample bags were preserved at 0°C in a refrigerator for storage time. This process ensured accuracy, reliability, and
research purposes. minimized bias in data.

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Step 3 (quantification of the recorded sensory QI): This 3. Results and discussion
step primarily involved quantification of the data collected
3.1. The change in TVC
from the QIM scheme. The regression equation between
the days in storage and QI was developed to compare the The initial number of microorganisms in shrimp was
projected shelf life with actual shelf life of shrimps. The mainly from the breeding environment [23]. The shrimp
data collected from ten different samples corresponded to samples, after being washed with clean water, were stored
each of the 10-day storage periods. at 0°C and the TVC with a log CFU/g value of 4.7 was
recorded on day 1. The TVC values ​​for the following days
2.5. ATP, related compounds, and K-value 2, 3, and 4 did not change significantly with 4.78, 4.89, and
Nucleotides and related compounds including ATP, ADP, 5.01 (log CFU/g), respectively. However, starting from day
AMP, IMP, inosine, and hypoxanthine were measured by 5, significant changes were observed (p<0.05). The TVC
value was 5.55 on day 5, 5.78 on day 6, 5.77 on day 7, 5.89
high-performance liquid chromatography with a diode array
on day 8, 6.4 on day 9, and 6.4 on day 10. The TVC values​​
detector (HPLC-DAD). In this method, nucleotides and
increased rapidly after day 4 for 10 days and exceeded 6
related compounds were extracted with 0.6 M perchloride
log CFU/g on day 9. The value of 6 log CFU/g is regarded
acid and detected by the 2018 Cosmosil application [21] and
as the limit allowed by the International Commission on
M.V. Nogues, et al. (1997) [22]. In summary, 3±0.01 g of Microbiological Specifications for Foods (ICMSF) for
shrimp meat was blended with 10 ml of 0.6 M perchloride frozen shrimp. Thus, the shelf life of shrimps was set at
acid for 10 min by vortex. The mixture was then centrifuged day 8. Two recent studies by R.P. Naik, et al. (2014) [23],
at 3000 rpm for 10 min to collect the supernatant. This process C.O.R. Okpala, et al. (2014) [24] on black tiger and white
was repeated three times. The extract was neutralized to pH shrimp samples have also shown that the shelf life are 8
7.0 using 1 M KOH filtered through Whatman Grade 1 filter days and 7 days, respectively. This difference in shelf life
paper (Sigma-Aldrich, Germany) and diluted to 50 ml by may be from different species, seasons, harvest techniques,
volume. One milliliter of the diluted extract was uploaded age, and physiological conditions [2]. Microbiological
into an SPE C18 column (Agilent Technologies, USA) and changes in shrimp are closely related to sensory and
eluted with a 0.05 M K2HPO4 buffer to harvest 10 ml. Then, biochemical changes. In the autolytic stage, as mentioned
50 µl of the harvested extract was injected into the column above, the main cause is due to the endogenous enzymes.
for the analysis of nucleotides and related compounds by Some components that are quickly metabolized during this
HPLC. HPLC analyses were performed using an Agilent period are ATP, glycogen that produces sweet IMP, and
1260 apparatus (Agilent Technologies, USA) equipped with hypoxanthine derivatives that produce a bitter taste [2]. A
diode array detector (Agilent 1260 detector), 5C18-PAQ decrease in pH, which is caused by lactic acid produced from
column (size 5 mm, length 250 mm - 4.6 mm I.D) (Nacalai glycogen digestion, facilitates the hydrolysis of the proteins
of acidic enzymes. The hydrolysis of proteins forms basic
Tesque, Japan) at 30oC. The mobile phase of 0.05 M K2HPO3
substances such as TVB and biological amines [25]. This
was controlled at a flow rate of 1 ml/min. Nucleotides and
leads to the decomposition of proteins and lipids. This is the
related compounds were detected at a wavelength of 260
source of the unique flavors such as alcohols and aldehydes,
nm.
especially aldehydes that have double bonds in the third
The K-value was calculated as the percent ratio of position [26, 27]. Biochemical changes also strongly occur
inosine (HxR) and hypoxanthine (Hx) to the sum of ATP during the decomposition stage. TMA compounds have a
and degradation products as shown below. fishy smell, which are formed by the reduction of TMAO
and NH3 resulting from the metabolism of amine acids by
K-values(%)=100(inosine+hypoxanthine)/(ATP+ADP+ enzyme deaminases.
AMP+IMP+inosine+hypoxanthine).
3.2. Development of QIM scheme for the quality
2.6. Data analysis evaluation of Pacific white shrimps
All experiments were conducted in triplicate. The Changes in sensory qualities such as color, odor,
obtained data were preprocessed with Microsoft Excel and texture of head and tail were noted with preliminary
(version 2010) and analyzed using Statgraphics centurion descriptive terms. The CATA method was applied to
software. A linear regression model was fit to the data. The select and arrange the terms in descending quality order as
significance level was at p<0.05. described in Table 1 [28].

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Table 1. QIM scheme for Pacific white shrimp (Litopenaeus Other shrimp samples with different storage times
vannamei). were evaluated by the trained panel for ten consecutive
days. Changes in sensory attributes, corresponding QI, and
quality class from day 0 to day 10 are presented in Table 2.
Characters Description Score

Fresh ocean smell 0 Table 2. Sensory changes, QI, and Pacific white shrimp quality
classifications during storage at 0°C.
Lightly fishy smell, smell of seashells 1
Odor Meat Days Descriptions QI Class
Neutral or slightly trimethylamine (TMA) 2
Shrimp has fresh ocean smell, blueish-gray head.
Strong trimethylamine (TMA) 3 Roes begin to turn yellow. The head has no black
spots. Head is intact and tightly attached to the
Gray, gray - green, no spot 0 body
Body is shiny gray and intact. The back is yellow.
Gray, gray - green, light yellow 1 1 1.32
Head Body has no black spots
Tail is gray, a bit purple at the top end and has no
Light black, scattered black spots 2 black spots. Tail is attached to the body
Shell is hard and tough
Black, large black spots 3 Meat is translucent, firm and elastic
Excellent
Shiny, gray, yellow, spotless 0 Shrimp has fresh ocean smell. Head is blueish-
gray. Roes are light yellow. Head has no black
Gray, green, some spots 1 spots. Head is intact and tightly attached to the
Body
body
Gray, slightly pink, scattered spots 2
Body is shiny gray and intact. The back is yellow.
2 2.90
Yellow, pink. Large black spots on the Body has no black spots
Color 3 Tail is gray, a bit purple at the tip of the tail, and
body and legs
has no black spots. Tail is attached to the body
Gray, purple, spotless 0 Shell is less tough
Meat is translucent, firm and elastic
Tail Gray, green, some spots 1
Seashell smell, lightly fishy. Roes are yellow
Green, pink, large black spots 2 Head is blueish-gray, lightly loose from the body,
and has some black spots
Black 3 Body is shiny, gray, and green, has no spots
3 Body is intact 5.60
Pearl color, translucent 0 Tail is gray and blue and has some black spots
Tail is attached to the body
Meat Translucent, silver-ish or gray-ish 1 Shell is less tough and less hard
Meat is translucent and grayish. Meat is less firm
Milky white 2 Good
Seashell and fishy smell. Roes are yellow
Milky white, pink, yellow 3 Head is blueish-gray. Black spots appear on the
swimming legs. Head is intact
Hard, elastic 0 Body is shiny, gray, and green. The body has
4 black spots. Body is intact 8.87
Shell Hard, slight elastic 1 Tail is gray and blue, has some black spots. Tail
is attached to the body
Slightly soft 2 Meat is translucent, silver gray. Meat is less firm
Shell is less tough
Soft 3
Seashell and fishy smell. Roes are yellow. Head
Head and body are intact. The head is is gray. Black spots appear on the swimming
tightly attached to the body. The tail is 0 legs. Head is loose from the body
attached to the body Body is gray, and green. The body has black
5 spots. Body is intact but lightly stretched 10.53
Head is loose but body is still intact, and
1 Tail is gray and blue, has black spots. Tail is
Texture the tail is attached to the body
Appearance attached to the body
Head is loosely attached to body; and Meat is milky white and lightly soft
2 Shell is less tough
flesh is loosely attached to shell Moderately
Head is very loose, may not attached to acceptable
Fishy smell. Roes are light orange. Head is
the body; flesh is easily separated from 3 pinkish gray. Black spots on swimming legs
shell Head is loose from the body
Firm, springy, elastic 0 Body is gray; light pink on the back. The body
has black spots. Body is intact but lightly
6 14.12
Slightly less firm, less springy 1 stretched
Meat Tail is blue and has dark spots. Tail is attached
Soft, sticky, slightly elastic 2 to the body
Crispy shell
Soft, deformed 3 Meat is silver gray and lightly soft

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Fishy, ammonia smell had slightly sour smell, which acquired QI scores of 16.93
Roes are light orange. Head is pinkish gray and 18.50, respectively. In stage 5 (from day 9 to day 10),
Black spots on swimming legs and head. Head is
loose from the body
the head was almost detached from the body, the shrimp had
Body is gray and pink. The body has large black a foul and sour smell, soft meat, a lot of black spots, and no
7 16.93
spots. Body is stretchy legs. The QI scores during this stage were 21.37 and 22.77,
Tail is blue, pink and has dark spots. Tail is
attached to the body
respectively. A linear relationship between storage days and
Crispy shell QI score was found by a simple linear regression equation:
Meat is milky gray and soft. Just QI=2.4×day-0.79 (R²=0.990). The shelf life of Pacific white
Fishy, slightly trimethylamine odor acceptable shrimp at 0°C was projected to 8 days corresponding to QI
Roes are orange and broken. Head is pinkish of 18.5. N.T. Le, et al. (2017), C.O.R. Okpala, et al. (2014),
gray. The head has large black spots. Head is
loose from the body N.P. Nirmal, et al. (2009), and A. Hanpongkittikun, et al.
8
Body is gray and pink. The body has large black
18.50 (1995) [18, 24, 29, 30] also obtained a shelf-life for black
spots. Body is stretchy
Tail is blue, pink at the tip of the tail. Tail is
tiger and white shrimp ranging between 7 and 8 days. In
attached to the body reference to previously published studies, we categorize the
Crispy shell quality of Pacific white shrimp into 4 classes: Excellent (QI
Meat is milky gray and soft, not elastic, sticky
from 0-2.9), Good (QI 2.9-8.87), Moderately Acceptable
Fishy, trimethylamine odor (QI 8.87-14.12), and Just Acceptable (QI 14.12-18.50).
Head is orange, and black. Large black spots
Head is loose from the body. Roes are broken The established QIM scheme was validated by comparison
Body is yellow, pink. Body has large black spots between its projected shelf-life and the actual shelf-life
9 Black spots appear on the abdomen. Body is 21.37 of the shrimp samples. Ten shrimp samples with different
stretchy
Tail is black. Tail is attached to the body storage times were randomly selected and subjected to
Soft shell the QI evaluation. The QI score for each sample was the
Meat is milky white, yellow, pink. Meat is sticky
Rejected average score given by the sensory panel. The estimated
Strong trimethylamine smell (rotten smell) shelf life was calculated using the linear regression equation
Head is orange, black. Large black spots. Head is
loose from the body. Roes are broken (QI=2.41×day-0.79; R²=0.990). The results in Table 3 show
Body is yellow, pink. Body has large black spots. that the actual shelf life was not significantly different from
10 Black spots are on the abdomen and legs. Body 22.77 the estimated shelf life (p<0.05). Table 3 describes the data
is stretchy
Black tail. Tail is attached to the body from the 10 experimental samples.
Soft shell
Meat is milky white, yellow, pink. Meat is sticky Table 3. Validation of the QIM scheme with the projected and
the actual shelf life.
The changes in the sensory quality of Pacific white Equivalent number Projected shelf life Actual
shrimp were divided into five stages corresponding to five Samples QI of storage days according to QIM shelf life
storage periods: from day 1 to day 2; from day 3 to day 4; in ice scheme (n=3)
from day 5 to day 6; from day 7 to day 8; and from day 1 1.14 0.8 7.2 7.07±0.06
9 to day 10. In stage 1 (from day 1 to day 2), the shrimp 2 2.82 1.5 6.5 6.5±0.10
underwent a period of stiffness and there were almost no
3 4.27 2.1 5.9 5.97±0.12
changes in color, texture, and odor. The QI scores of day
1 to 2 went from 1.32 to 2.9, respectively. In stage 2 (from 4 6.43 3.0 5.0 5.03±0.12
day 3 to day 4), the sensory characteristics of the shrimp 5 10.04 4.5 3.5 3.57±0.15
were similar to those on days 1 and 2, however, the color of 6 13.17 5.8 2.2 2.23±0.15
head and tail began to change and therefore the QI scores
7 2.58 1.4 6.6 6.50±0.10
were 5.60 and 8.87, respectively. In stage 3, (from day 5
to day 6), the shrimp shell lost its glossiness and became 8 12.93 5.7 2.3 2.23±0.12
slightly opaque. At this point, the shrimp were still quite 9 6.92 3.2 4.8 4.97±0.15
fresh, milky white, and slightly soft, but they had lost their
10 9.80 4.4 3.6 3.50±0.10
elasticity and had a few black spots on the head and tail.
Thus, the QI scores were between 10.53 and 14.12. In Table 3 shows that the remaining shelf-life of the
stage 4 (from day 7 to day 8), the color of the head and tail samples were nearly equal to the shelf-life calculated from
changed considerably compared to the initial samples. The the linear regression equation between QI and storage days.
head and tail were slightly black and the head was attached This validated the efficiency of the QIM scheme for Pacific
to the loose body. The shrimp had a reddish body with a white shrimp and proved that this scheme can be used to
moderate density of black spots and opaque shell. The meat evaluate the quality and the classification of shrimp quality
was not attached to the skin. It was slightly pink, soft, and as shown in Table 2.

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3.3. The change in K-value 40

Shrimp undergo the autolysis process quickly after 35 K %
harvest. ATP is one of the first metabolites in fisheries after 30
death. The changes in nucleotide and related compounds are 25
presented in Fig. 1. From this figure, the changes of ATP, 20 y=3.05x+1.77
ADP, AMP, IMP, and inosine became quickly prone due to the R²=0.992
15
endogenous enzymes possess in fish and shellfish. In contrast,
10
the transformation from hypoxanthine to uric acid occurred
slowly. Therefore, the amount of hypoxanthine increased 5
Days
with the storage time. Fig. 1 depicts the ATP content and its 0
derivatives resulting from the ATP autolytic process. The ATP 0 1 2 3 4 5 6 7 8 9 10 11
components and their derivatives are expressed in µM/g. Fig. 2.The Fig. 2.ofChanges
Changes K-value of K-value
duringduring
10-day 10-day storage.
storage.
contents of ATP, ADP, AMP, IMP, HxR, and Hx measured
on day 1 were 0.4, 1.07, 7.03, 0.4, 0.44, and 0.59 µM/g, Correlation betweenbetween
3.4. Correlation the quality indicesindices
the quality and classification
and of
respectively. This proved that the metabolism from shrimp quality
ATP to classification of shrimp quality
AMP occurred quickly at the beginning. The amount of ATP The results The resultsshowed
showed thatthatthethe QI, K-value,
QI, K-value, and hypoxanthine
and hypoxanthine
and ADP from the 3rd day onward had very low values in
the remaining days. The amount of AMP decreased rapidly
correlated correlated
linearly linearly
with with storagestorage time.
time. Therefore,
Therefore, these these quality
until day 4 (4.12 µM/g), meanwhile, the amount of indicators IMP, Hx, correlate linearly with each other. The linear regression
quality indicators correlate linearly with each other. The
and HxR increased gradually to 1.24, 1.09 , and 0.84 equation linear regression
µM/g, between equation are
the indicators between the indicators
as follows: are as - 9.49 (R2
QI = 0.79K
follows: QI=0.79K-9.49 (R2 =0.956); QI=13.54Hx-7.44
2

in the following days: the amount of =

respectively, on day 4. However, there were differences
components AMP 0.956);
in QI
decreased = 13.54Hx - 7.44 (R =0.979); Hx = 0.06K - 0.13 (R2 =
these components in the following days: the amount0.950). of AMP Table (R2=0.979); Hx=0.06K-0.13 (R2=0.950). Table 4 presents
steadily;decreased
IMP increased 4 ofpresents the results of a combined quality
steadily;until day 6 then
IMP increased decreased
until day 6 thenslightly
decreasedto daythe10;results a combined quality classification of Pacific
HxR almost
slightlydidto not
day change;
10; HxR whilealmostHxdidincreased
not change; classification
gradually
while Hxoverwhite of Pacific white
the shrimp between the shrimp
QIM between
and chemical the indicators
QIM and chemical
storage increased
time. Thus, amongover
gradually thethecomponents
storage time. considered, indicators
Thus, among thethe includingK-value
Hx value
including K-value and and hypoxanthine.
hypoxanthine.
increased linearly considered,
components with the storage timeincreased
the Hx value and thelinearly
linearwithregression
equationthebetween
storage Hx timeand
andthethestorage
linear regression
day was equation between
Hx = 0.177×day
Table + Table
0.33 4.classification
4. Quality Quality classification
of white of Pacific
pacificwhite shrimps
shrimps basedon
based onQI, K-value,
Hx and the =0.974). QI, K-value, and hypoxanthine.
2
Thestorage day was Hx=0.177×day+0.33 (Rand
2
(R = 0.974). K-value calculated from the equation hypoxanthine.
increased
The K-value calculated from the equation
with time of storage. The linear regression equation betweenclass increased
Qualitywith K- class QI QI
theQuality K-value HypoxanthineHypoxanthine
K-value (Hx)
time of storage. The linear regression equation between (Hx)
value and storage day was K-value = 3.05×day + 1.8 (R² = 0.992)
the K-value and storage day was K-value=3.05×day+1.8 Excellent
Excellent 0≤QI≤2.9
0≤QI≤2.9
0≤K≤18.36
0≤K≤18.36
0≤Hx≤0.75
0 ≤Hx≤ 0.75
(Fig. 2). Studies [10-15, 31] also show that
(R²=0.992) (Fig. 2). Studies [10-15, 31] also show that the the K-value and
hypoxanthine Good Good 2.9<QI≤8.87
2.9<QI≤8.87 18.36<K≤24.30 0.75<Hx≤1.09 0.75<Hx≤1.09
18.36<K≤24.30
K-value amount increase amount
and hypoxanthine linearlyincrease
with storage
linearly withtime. This
suggestsstorage
that time.
it is This
possible to use the amount of Acceptable Acceptable
hypoxanthine to 8.87<QI≤14.12 24.30<K≤29.34
8.87<QI≤14.12 24.30<K≤29.34 1.09<Hx≤1.35 1.09<Hx≤1.35
suggests that it is possible to use the amount
assess the quality change
of hypoxanthine of Pacific
to assess white
the quality shrimps
change Moderately
preserved
of Pacific white at Moderately
0°C acceptable 14.12<QI≤18.5 29.34<K≤ 34.11 1.35<Hx≤1.72
14.12<QI≤18.5 29.34<K≤ 34.11 1.35<Hx≤1.72
using the
shrimpslinear regression
preserved procedure
at 0°C using the linearbetween
regressionthe Acceptable
K-value and
procedure
betweenpresented
hypoxanthine the K-value and hypoxanthine presented above.
above. Conclusions 4. Conclusions
A QIM scheme has been developed for Pacific white
8 ATP A shrimp
QIM scheme hasvannamei)
(Litopenaeus been developed for The
stored at 0°C. Pacific white shrimp
scheme
7 (Litopenaeus
ADP vannamei) stored at 0°C. The scheme
employs the descriptive terms for quality changes in sensoryemploys the
AMP
6 descriptiveattributes
terms inforaccordance
quality withchanges in sensory attributes in
µmol/g of muscle

the quality requirements

IMP
5 accordance required by QIM (from 0 to 3). The quality of the shrimp
with the quality requirements required by QIM (from 0 to
HxR
was categorized into four classes, including Excellent,
4
3).
Hx The quality of the shrimp was categorized into four classes,
3 Good, Acceptable, and Moderately Acceptable, which are
including Excellent,
based on the Good,
QI score.Acceptable,
The QIM schemeand for
Moderately
Pacific whiteAcceptable,
2
which are shrimp
based was
on the QI score.
validated for its The QIM
accuracy andscheme
efficiency. Pacific white
forThis
1
Days scheme can be combined with the K-value or hypoxanthine
0 value for the quality assessment of Pacific white shrimp.
0 1 2 3 4 5 6 7 8 9 10

Fig. 1. Changes in nucleotide content and composition

the composition of CRediT author statement
Fig. 1. Changes in nucleotide content and the of derivatives
derivatives during 10-day storage. Adenosine triphosphate -
during 10-day storage. (Adenosine triphosphate - ATP; Adenosine diphosphateNhat
- Tam Le, Nguyen Que Anh Huynh, Nhu Khue Doan:
ATP; Adenosine diphosphate - ADT; Adenosine monophosphate
ADT; Adenosine monophosphate - AMP; Inosine monophosphate
- AMP; Inosine monophosphate - IMP; Xanthine - HxR; - IMP;
Conceptualisation, Methodology, Software, Resources,
XanthineHypoxanthine
- HxR; Hypoxanthine
- Hx. - Hx). Writing - Review and Editing; Thuy Xuan Uyen Phan,

50 JUNE 2021 • VOLUME 63 NUMBER 2

 LIFE SCIENCES | AGRICULTURE

Ba Thanh Nguyen, Sao Mai Dam, Thi Van Thi Tran: Data [16] M.J. Leboffe, B.E. Pierce (2015), Microbiology: Laboratory Theory and
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Supervision, Software, Validation. (QIM) to assess the freshness and shelf life of fish”, Brazilian Archives of Biology
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COMPETING INTERESTS
[18] N.T. Le, N.K. Doan, T.N. Ba, et al. (2017), “Towards improved quality
The authors declare that there is no conflict of interest benchmarking and shelf life evaluation of black tiger shrimp (Penaeus monodon)”,
regarding the publication of this article. Food Chemistry, 235, pp.220-226, DOI: 10.1016/j. foodchem.2017.05.055.

[19] G. Hyldig, G.D.M.G. Petersen (2005), “Quality index method-an objective

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