Integrated Microbiological, Physicochemical, and Sensory Assessment of Shrimp Quality During Commercial Iced Storage: Implications for Shelf-Life Evaluation and Freshness Indicators

Shrimp are among the most valuable seafood commodities worldwide, but are also highly perishable, making their quality preservation a critical issue for both food safety and supply chain sustainability. The rapid deterioration of fresh shrimp contributes to significant post-harvest losses, highlighting the need for reliable freshness indicators capable of supporting shelf-life assessment under commercial conditions. This study evaluated the evolution of microbiological, physicochemical, and sensory parameters in two commercially important Mediterranean shrimp species, Parapenaeus longirostris and Melicertus kerathurus, stored on ice for up to 15 days under retail-like conditions. Microbial load, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), formaldehyde, formic acid, and sensory attributes were monitored during storage. Microbial populations increased progressively over time but remained below commonly accepted spoilage thresholds, while physicochemical indicators showed significant changes associated with post-mortem biochemical processes. In particular, TVB-N, pH, and formic acid increased during storage, whereas formaldehyde levels decreased, suggesting the progressive transformation of trimethylamine-N-oxide degradation products. Sensory analysis indicated that shrimp maintained high quality up to approximately 12 days of iced storage, whereas samples stored for 15 days approached the limit of consumer acceptability. The combined behaviour of microbial, chemical, and sensory indicators highlights the importance of a multidimensional approach for evaluating shrimp freshness under commercial storage conditions. Based on the experimental dataset, practical reference ranges for key quality parameters are proposed (pH < 7.4; TVB-N ≤ 30 mg N/100 g; formaldehyde < 10 mg/kg; formic acid < 18 mg/kg). These results may support improved freshness evaluation, contribute to more accurate shelf-life estimation, and help reduce unnecessary seafood waste within the supply chain.