It is necessary to take special care when catching, handling and distributing shrimps in order to keep them in adequate conditions for future consumption. The objective of this study was to evaluate the quality of pink shrimp sold in São Paulo, Brazil. Samples of this crustacean were submitted to VBN (Volatile Basic Nitrogen), TBARS (Thiobarbituric Acid-Reactive Substances), pH and microbial analyses (Mesophilic and Psychrotrophic Plate Counts). These tests together are suitable parameters to evaluate the fish quality. The analyses of the samples showed the following results: the pH values ranged from 7.09 to 8.10, the VBN values ranged from 27.6 to 73 mgN/100 g, the TBARS values ranged from 0.17 to 2.12 mg malonaldehyde/kg, the Mesophilic Plate Counts ranged from 2.5 x 10³ to 1.7 x 10(7) UFC/g, and the Psychrotrophic Plate Counts ranged from 1.1 x 10(4) to 3.0 x 10(7) UFC/g. The results suggest that the pink shrimp analyzed had an unsatisfactory chemical quality incompatible with a product sold as fresh.
Shrimp; Quality; Microbiology; TBARS; BVT; pH
