The aim of this study was to determine the quality changes in shrimp stored at 4°C. In the study, whole shrimp samples were placed into straphore plates and stored in a refrigerator (+4°C). Each plate contained 250g samples. Every day the samples were analyzed for sensory properties, Total Volatile Basic Nitrogen (TVB-N) content, Trimethylamine Nitrogene (TMA-N) content, pH value and moisture content. According to findings of sensory, physical and chemical analyses the samples were found to be of "good quality" at day 0, "good quality," at day 1 and "spoiled" after 2 days.
VARLIK, CANDAN; BAYGAR, TAÇNUR; ÖZDEN, ÖZKAN; ERKAN, NURAY; and MOL, SÜHENDAN (2000) "Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage," Turkish Journal of Veterinary & Animal Sciences: Vol. 24: No. 3, Article 1. Available at: https://journals.tubitak.gov.tr/veterinary/vol24/iss3/1