Shrimp freshness, determination using

Currently available methods for determining seafood freshness have been reviewed (2,3,4,5). In general, sensory and microbiological quality of seafoods are the standards most often utilized for determining freshness. There are, however, several limitations with these methods such as the need for trained technicians, problems with subjectivity, or long analysis times. Consequently, several new methods have been proposed using chemical indices of freshness that attempt to overcome these difficulties. The purpose of the present paper is to first review these methods with particular emphasis on shrimp freshness determinations and, secondly, to present experimental evidence showing that impedance can be used to denote shrimp freshness. 

Determination of Shrimp Freshness Using Impedance Technology... 

LC—DA APPI/MS has been used for the determination of PAHs in fresh-water sediments [39], shrimp [40], milk [35], mussels [41], air particulates, and coal tar samples [34]. Ding, Ashley, and Watson [42] determined PAHs in mainstream cigarette smoke by LC—DA APPI—MS/ MS. Quantification was based on either (M " ") or ([M -I- H]" ") species, and confirmation of component identity was made from an analysis of precursor and product ions. Smoker et al. [40] also utilized tandem mass spectrometry for confirmation. In many cases, fragmentation was limited and product ions differed from the precursors by only 2 mass units. 

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