Quality Indicators of Northern Shrimp (Pandalus borealis)

Qingzhu3.9 pH measurementpH was measured using a calomel electrode (SE 104) pH meter (Knick-Portamess 913 (X)pH meter, Germany, Berlin). Glass calomel electrode was dipped into minced shrimpmeat at room temperature.3.10 Texture measurementA compression test was carried out. The sample was placed on the baseplate andcompressed two times by a platen attached to the drive system using a texture analyzer(TA-XT2I Texture Analyzer, Stable Micro Systems) as seen in Figure 2. The textureanalyzer equipped with a 75 mm diameter rounded head probe and a 5 kN load cell wasused; the cross speed was set at 0.80 mm/s, the post test speed was 10.00 mm/s, and a 100g constant force. In order to ensure no cracking of sample, the compression was limited to50% of the sample height on the basis of preliminary trials. The trigger force was set at 5g and the registration rate to 200 PPS (registrations s). Five measurements in fiveindividuals from each lot were carried out.Figure 2: Texture analyzer (TA-XT2I Texture Analyzer) used to measure texturechange in shrimp.3.11 Electronic Nose measurementElectronic nose measurements were performed using an electronic nose calledFreshSense (Figure 3), developed by the Icelandic Fisheries Laboratories (IFL) andBodvaki (Maritech, Iceland) (Olafsdottir et al. 2002). The instrument consists of a glasscontainer closed with a plastic lid, an aluminum sensor box fastened to the lid, and apersonal computer running a measurement program. The sensor box contains fourUNU-Fisheries Training Programme 15