ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Indole in fresh shrimp left at room temperature and sampled at 4 hrinterval for 24 hours., in frozen shrimp and in canned shrimp were determined.In fresh shrimp, indole increased with storage time prolonged at room temperature and a rapid rise was observed after 4 hrs. For frozen shrimp, almost headless shell-on type had lower indolethan that of the I.Q.F. type and meat type.The majority of indole result of headless shell-on shrimp was satisfied as the U.S. FDA standard which is equal 25 ug/100 g.About 70% of canned shrimp for export, samples were satisfied due to lower indole content than 25 ug/100 g.