Indole production and deepwater pink shrimp (Parapenaeus longirostris) decomposition

  title={Indole production and deepwater pink shrimp (Parapenaeus longirostris) decomposition},
  author={Rog{\'e}rio Mendes and Amparo Gonçalves and Jos{\'e} A. Pestana and Carla Pestana},
  journal={European Food Research and Technology},
Indole levels have been used to confirm the sensory evaluation of shrimp decomposition and a limit of 250 μg/kg has been used in several countries to differentiate passable shrimp from shrimp in the first state of decomposition. However, no data exist on the correlation between sensory quality and indole content in deepwater pink shrimp (Parapenaeus longirostris) which validate the use of this defect level. The sensory, microbiological and biochemical changes were determined in… CONTINUE READING