INTRODUCTION
The whiteleg shrimp Litopenaeus vannamei is the most widely farmed species globally, recognized for its nutritional value and socioeconomic relevance. The assessment of physicochemical, microbiological, technological, and sensory parameters is essential to ensure freshness, safety, and market potential, especially for premium products. This study evaluated the quality of freshly harvested shrimp at the Center for Innovation in Aquaculture (CIAMAR), Maricá-RJ, in March 2025.
MATERIALS AND METHODS
A total of twenty specimens of L. vannamei (approximately 800 kg in aggregate) were sampled for comprehensive analysis. Evaluations included biometric measurements, calculation of the hepatosomatic index (HSI), and a range of physicochemical assessments such as pH, biogenic amines, ammonia (NH₃), hydrogen sulfide (H₂S), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARs). Additionally, colorimetry (CIELab), water holding capacity (WHC), cooking yield (CY), instrumental texture, proximate composition, sensory analysis by five trained panelists, and microbiological examination were conducted in accordance with ISO, ANVISA, and MAPA standards.
RESULTS
Shrimp showed an average weight of 13.6 ± 1.1 g and length of 14.5 ± 0.9 cm, indicating uniform growth. HSI averaged 4.65%, within physiological range. pH (6.86 ± 0.20), absence of biogenic amines, NH₃ and H₂S, TVB-N (6.0 mg N/100g) and TBARs (0.06–0.08 mg MDA/kg) confirmed exceptional freshness. WHC (93.9%), CY (84.0%) and texture (13.4 N) indicated high muscle integrity. Proximate composition showed high protein content (19.2%) and low lipid content (0.82%). Sensory evaluation revealed fresh odor, sweet taste, and firm texture (scores >8.5/9). Microbiological analysis showed very low mesophilic counts (10² CFU/g) and absence of pathogens (Salmonella spp., Listeria monocytogenes, Vibrio spp.).
CONCLUSIONS
The recently harvested shrimp demonstrated excellent quality in all analytical assessments, indicating a high degree of freshness, safety, and functional attributes. These findings support its appropriateness for human consumption and advanced industrial processing, as well as its strong potential for meeting the requirements of demanding and export-oriented markets.
Keywords: quality, shrimp, Litopenaeus vannamei, freshness, food safety.