Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp

• Published in: Journal of food science Vol. 68; no. 7; pp. 2178 - 2185
• Main Authors: Benner Jr, R.A., Staruszkiewicz, W.F., Rogers, P.L., Otwell, W.S.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.09.2003; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; cadaverine; Chemical compounds; Decapoda; Decomposition; Fish and seafood industries; Food industries; Food science; Fundamental and applied biological sciences. Psychology; General aspects; indole; Methods of analysis, processing and quality control, regulation, standards; putrescine; Shellfish; shrimp; Cadaverine; Indole; decomposition; Putrescine; Indicator; Macrura; Crustacea; Edible crustacean; Arthropoda; Biogenic amine; Quality control; Chemical decomposition; Control method; Decapoda; Invertebrata; Odor; Shrimp
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2003.tb05743.x

Putrescine, cadaverine, and indole were evaluated as chemical indicators of decomposition for wild and aquacultured Penaeid shrimp decomposed under controlled conditions at 0, 12, 24, and 36 °C and for commercial shrimp samples collected and evaluated by Food and Drug Administration experts. Putrescine, cadaverine, and indole levels increased with time as the temperatures of decomposition increased. Putrescine, at a reject level of 3 ppm, confirmed sensory evidence of decomposition more frequently than did cadaverine or indole at reject levels of 3 ppm or 25 μg/100 g, respectively. Based on this research, putrescine appears to be the most comprehensive chemical indicator for decomposition in fresh or frozen Penaeid shrimp studied to date.