Safira Latifa Erlangga Putri1, Gede Suantika2, Magdalena Lenny Situmorang2, Josephine Christina3, Corazon Nikijuluw4, Sastia Prama Putri5, Eiichiro Fukusaki1. 1. Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan. 2. School of Life Sciences and Technology, Institut Teknologi Bandung, Jalan Ganesha No. 10, Bandung, 40132, Indonesia. 3. Department of Food Science and Nutrition, School of Life Sciences, Indonesia International Institute for Life Sciences, Jl. Pulomas Barat No.Kav. 88, Jakarta, 13210, Indonesia. 4. Department of Food Technology, School of Life Sciences, Indonesia International Institute for Life Sciences, Jl. Pulomas Barat No. Kav. 88, Jakarta, 13210, Indonesia. 5. Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan. sastia_putri@bio.eng.osaka-u.ac.jp.
Abstract
INTRODUCTION: "Count size" is a term used to represent the number of shrimps in one pound or kilogram that applies globally in the shrimp industry. Based on shrimp body weight, count sizes range over the smallest (> 70) up to the largest size (U15) of shrimp. Large shrimps are considered highly palatable; therefore, they are priced higher than the small shrimps. However, the pricing of shrimp has not been based on scientific findings since there have been no studies reporting the correlation between shrimp quality and shrimp size. OBJECTIVE: In this study, we aimed to investigate the importance of shrimp size in terms of metabolite profile and sensory properties. METHODS: Nine groups of Litopenaeus vannamei, categorized based on their body weight similarity, were collected from various sampling sites regardless of the difference in days of culture (count size 16/20, 21/25, 26/30, 41/50, and 51/60). Gas chromatography/mass spectrometry (GC/MS)-based metabolomics analysis was employed to characterize their metabolite profiles. Furthermore, a robust PLS regression model was constructed to predict the shrimp size using metabolome data. Following this, the difference in sensory attributes among commercial shrimp count sizes 21/25-41/50 was confirmed using quantitative descriptive analysis (QDA). RESULTS: Small shrimp (> 70-51/60) had higher accumulation of proteinogenic and non-proteinogenic amino acids, sugars, and organic acids compared to large shrimps (41/50-16/20). The QDA of commercial count sizes (21/25-41/50) performed by trained panelists showed that sweetness, juiciness, crispness, and red color attributes increased with an increase in shrimp size. Based on the PLS model, proline as a sweet-tasting metabolite also showed an increased level along with the shrimp size. CONCLUSIONS: These findings demonstrate the importance of shrimp count size with regard to shrimp quality.
INTRODUCTION: "Count size" is a term used to represent the number of shrimps in one pound or kilogram that applies globally in the shrimp industry. Based on shrimp body weight, count sizes range over the smallest (> 70) up to the largest size (U15) of shrimp. Large shrimps are considered highly palatable; therefore, they are priced higher than the small shrimps. However, the pricing of shrimp has not been based on scientific findings since there have been no studies reporting the correlation between shrimp quality and shrimp size. OBJECTIVE: In this study, we aimed to investigate the importance of shrimp size in terms of metabolite profile and sensory properties. METHODS: Nine groups of Litopenaeus vannamei, categorized based on their body weight similarity, were collected from various sampling sites regardless of the difference in days of culture (count size 16/20, 21/25, 26/30, 41/50, and 51/60). Gas chromatography/mass spectrometry (GC/MS)-based metabolomics analysis was employed to characterize their metabolite profiles. Furthermore, a robust PLS regression model was constructed to predict the shrimp size using metabolome data. Following this, the difference in sensory attributes among commercial shrimp count sizes 21/25-41/50 was confirmed using quantitative descriptive analysis (QDA). RESULTS: Small shrimp (> 70-51/60) had higher accumulation of proteinogenic and non-proteinogenic amino acids, sugars, and organic acids compared to large shrimps (41/50-16/20). The QDA of commercial count sizes (21/25-41/50) performed by trained panelists showed that sweetness, juiciness, crispness, and red color attributes increased with an increase in shrimp size. Based on the PLS model, proline as a sweet-tasting metabolite also showed an increased level along with the shrimp size. CONCLUSIONS: These findings demonstrate the importance of shrimp count size with regard to shrimp quality.
Entities:
Keywords:
Count size; Gas chromatography-tandem mass spectrometry; Litopenaeus vannamei shrimp; Metabolomics; Sensory attributes