| dc.description.abstract | Shrimp is perishable commodity susceptible to damage and quality deterioration. This research aimed to assess the deterioration process by organoleptic, chemical and microbiological characteristics. The organoleptic characteristic was used to determine the degradation phase. Prerigor phase in shrimp was happened for 0-2 days, rigor mortis for 3-11 days, postrigor happened for 12-17 days, and deterioration after 17 days of storage. Chemical characteristics of degradation were determined by pH value, total volatile base (TVB), indole, and activity of polyphenoloxidase enzyme. Microbiological characteristics of degradation were determined by total plate count (TPC) and spoilage bacteria. The value of pH, TVB, and TPC increased in regard with vaname shrimp degradation. Enzymatic activity of PPO occurred intensely during rigor mortis phase. Bacteria found in the shrimp were proposed as Gram negative and Gram positive by Gram staining. | en |
