Freshness, Spoilage Dynamics and Safety of Deep-Water Pink Shrimp, Parapenaeus longirostris, Stored in Ice

Spoilage dynamics and safety of fresh deep-water pink shrimp, Parapenaeus longirostris, are of paramount importance for its storage and commercialization in good sanitary conditions, owing to its high perishability and limited shelf life. This study focused on the analysis of physicochemical indices, microbiota growth and sensory analysis during storage of deep-water pink shrimp in ice at 5 °C. The specimens were kept for 13 d in a perforated plastic box covered with ice that allowed the melted water to drain; new ice was added every 8–12 h. A sensory analysis panel assessed several attributes to develop a species-specific, 14-demerit points Quality Index Method (QIM) scheme. Water content remained at ca. 80% and water activity values ranged 0.98–1.00 during the experiment, confirming the high perishability potential of the samples. Unexpectedly, there were no significant changes in the concentrations of TVBN and TMA during this storage trial. Despite this, the abundances of mesophilic and psychrotrophic bacteria increased consistently from ca. 3.0–3.5 log CFU/g to about 6.9–7.4 log CFU/g. The absence of increase in nitrogen-based compounds despite microbiota proliferation might be related to a leaching process due to melting ice (that needs to be further experimented). Moreover, Enterobacteriaceae were not present in any of the samples analyzed, indicating good sanitary and hygienic conditions during handling and storage and safety of samples. Data suggests that deep-water pink shrimp should not be stored in ice at 5 °C more than 7 days before consumption. Food safety is critical to food security and public health, thus relevant to United Nations’ SDG 1 (No poverty) and SDG 2 (Zero hunger).