Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 63865 10.21603/2308-4057-2023-2-581 Research Article Research Article Research Article Quality index method to evaluate the quality of Jinga shrimp (<i>Metapenaeus affinis</i> L.) preserved in ice water Quality index method to evaluate the quality of Jinga shrimp (<i>Metapenaeus affinis</i> L.) preserved in ice water https://orcid.org/0000-0002-8146-758X Hien Bui Thi Thu Hien Bui Thi Thu btthien@rimf.org.vn https://orcid.org/0000-0003-0130-077X Pham Diem Thi Pham Diem Thi Vu Lan Phuong Vu Lan Phuong Dao Phuong Hoa Dao Phuong Hoa Tuyen Pham Van Tuyen Pham Van https://orcid.org/0000-0003-3066-5743 Nghia Nguyen Viet Nghia Nguyen Viet https://orcid.org/0000-0003-2596-1994 Bat Nguyen Khac Bat Nguyen Khac Research Institute for Marine Fisheries Hai Phong Вьетнам Research Institute for Marine Fisheries Hai Phong Vietnam Research Institute for Marine Fisheries Hai Phong Вьетнам Research Institute for Marine Fisheries Hai Phong Vietnam University of Economics – Technology Industrial Ha Noi Вьетнам University of Economics – Technology Industrial Ha Noi Vietnam Vietnam National University of Agriculture Ha Noi Вьетнам Vietnam National University of Agriculture Ha Noi Vietnam Ministry of Transport Hai Phong Вьетнам Ministry of Transport Hai Phong Vietnam Research Institute for Marine Fisheries Hai Phong Вьетнам Research Institute for Marine Fisheries Hai Phong Vietnam Research Institute for Marine Fisheries Hai Phong Вьетнам Research Institute for Marine Fisheries Hai Phong Vietnam 14 06 2023 14 06 2023 11 2 355 365 14 01 2023 07 03 2023 https://jfrm.ru/en/issues/21476/21643/

The Quality Index Method (QIM) provides a quick and accurate quality assessment. It makes it possible to calculate preserving time and establish the freshness of sea food. This article introduces a quality assessment program based on the QIM scheme and quality index (QI) for the Jinga shrimp. The research included Jinga shrimps (Metapenaeus affinis L.), a commercially valuable aquatic species widely distributed throughout the Vietnamese coast. The input data included the changes in appearance and sensory profile of sampled shrimps during 20 days of storage at 0–4°C in ice water. They were used to construct a QIM scale, which was applied to other shrimp samples at different storage time to evaluate the relationship between the QI score and the storage time. After that, the QIM scale was tested on ten random shrimp samples to verify its shelf-life predictive power. This study managed to establish a correlation equation between the QI scores and the storage time with the coefficient of R2= 0.97. This correlation proved highly reliable as verified by comparing the predicted and actual best shelf life of Jinga shrimps stored in ice water for 8–10 days. The QIM program provides a practical and effective science-based tool that delivers fast and reliable results for customers, fishermen, food traders, and aquacultural enterprises.

The Quality Index Method (QIM) provides a quick and accurate quality assessment. It makes it possible to calculate preserving time and establish the freshness of sea food. This article introduces a quality assessment program based on the QIM scheme and quality index (QI) for the Jinga shrimp. The research included Jinga shrimps (Metapenaeus affinis L.), a commercially valuable aquatic species widely distributed throughout the Vietnamese coast. The input data included the changes in appearance and sensory profile of sampled shrimps during 20 days of storage at 0–4°C in ice water. They were used to construct a QIM scale, which was applied to other shrimp samples at different storage time to evaluate the relationship between the QI score and the storage time. After that, the QIM scale was tested on ten random shrimp samples to verify its shelf-life predictive power. This study managed to establish a correlation equation between the QI scores and the storage time with the coefficient of R2= 0.97. This correlation proved highly reliable as verified by comparing the predicted and actual best shelf life of Jinga shrimps stored in ice water for 8–10 days. The QIM program provides a practical and effective science-based tool that delivers fast and reliable results for customers, fishermen, food traders, and aquacultural enterprises.

 Jinga shrimp sensory evaluation quality index method storage time ice storage shelf life Jinga shrimp sensory evaluation quality index method storage time ice storage shelf life The research was supported by the Vietnamese Ministry of Agriculture and Rural Development, project “Research and assessment of the post-harvest losses level on offshore fishing boats (falling net, purseiner, trawler, pair-trawler, handliner)” (20/HĐ-KHCN, 22/01/2018). The research was supported by the Vietnamese Ministry of Agriculture and Rural Development, project “Research and assessment of the post-harvest losses level on offshore fishing boats (falling net, purseiner, trawler, pair-trawler, handliner)” (20/HĐ-KHCN, 22/01/2018).

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