Table 1 Sensory results for each grade of whole body and meat of whiteleg shrimp (Litopenaeus vannamei) stored at 25 °C

Odor^1,2)

Full freshness

5

Little freshness

4

Loss of freshness

3

Strong ammonia and sulfur compounds, fishy smell

2

Very strong ammonia and sulfur compounds

1

Shell color¹⁾

Overall unique light gray

5

Light gray in body and light scarlet in tail

4

Pink in head and tail

3

Overall red

2

Overall red, dark red in head

1

Black spot¹⁾

Absent

5

Few black spots

4

Some black spots on head and tail

3

Black spots on head and tail

2

Very noticeable black spots

1

Adhesion of head and body¹⁾

Strong adherence

5

Good adherence

4

Weak adherence

3

Easy separation with weak force

2

Separated by itself when raised

1

Internal organs¹⁾

Scarlet and excellent adhesion

5

Scarlet and optimum adhesion

4

Red and fair adhesion

3

Red and flow down

2

Dark red and empty head

1

Meat elasticity and firmness^1,2)

Very strong elasticity, rigid, and firm

5

Strong elasticity, rigid

4

Relatively good elasticity, beginning to soften

3

Low elasticity and quite soft

2

Lost elasticity, easily breaks down by weak force

1

Meat color^1,2)

Translucent light gray, shiny

5

Translucent light gray and scarlet tail, less intense gloss

4

Opaque and milky, losing luster

3

Overall pink

2

Overall red

1