Microbiological, physical and sensory quality of marine shrimp (Peneaus spp.) sold by vendors in Trinidad, West Indies

The objectives of the study were: (i) to determine if the microbiological quality of fresh shrimp (Penaeus spp.) sold varied according to season (dry versus wet) and met international and local standards and (ii) to compare sensory quality, instrumental colour and texture profile of fresh raw shrimp to frozen shrimp stored for 9 months at -20°C. Microbial counts were determined according to the United States Food and Drug Bacteriological Analytical Manual. The aerobic plate count varied significantly (p ≤ 0.01) with season and was higher in the dry season. Staphylococcus spp. incidence was in 100% shrimp and exceeded the local and international limits in seafood. According to the International Commission for the Microbiological Specification of Food limit, only 21.7%, 10% and 75% of the shrimp were of good quality for human consumption for aerobic count, Escherichia coli and Salmonella respectively. The average overall sensory score of frozen shrimp was of moderate quality (score 3) in reference to fresh shrimp (score 5). There were no significant differences (p 0.05) in colour and texture of the shrimp on freezing.