虾是一种流行的国际贸易贝类,由于其独特的味道,纹理,和营养价值。虾是高度易腐的,因为它有足够的游离氨基酸,高水分含量,用于微生物生长的非含氮化合物,和黑变病。虾死亡后变质是由各种原因引起的,像自溶(虾储存过程中的内源性蛋白酶作用),腐败微生物的生长,ATP降解,黑色素形成,和脂质过氧化。一种微生物副产品,总挥发性碱性氮,是虾腐败产生恶臭的主要原因之一。对虾新鲜度监测对市场卖方和出口商至关重要。用于估计虾新鲜度的传统方法是昂贵的并且公众无法获得。传感器很快,敏感,选择性,和便携式食物毒素检测工具,没有昂贵的仪器,熟练的人,样品预处理,和很长的检测时间。本文综述了虾腐败的原因。对虾死亡后不同阶段变质的机理,像僵化的死亡率,僵硬的溶解,自溶,和微生物腐败机制,正在讨论。这篇综述强调了过去五年虾新鲜度检测传感器和比色pH指示器等指标的进展,荧光传感器,电子鼻,和生物传感器,他们的工作原则,和他们的敏感性。还讨论了用于虾腐败监测的市售指示器和传感器。迄今为止,还没有重点介绍不同传感器和指示器在监测虾新鲜度方面的应用的评论。最后解释了该领域的挑战和未来前景。
Shrimp is a popular internationally traded shellfish due to its unique taste, texture, and nutritional value. Shrimp is highly perishable because it has enough free amino acids, high moisture levels, non-nitrogenous compounds used for microbial growth, and melanosis. Shrimp spoilage after death is caused by various reasons, like autolysis (endogenous proteinases actions during shrimp storage), growth of spoilage microorganisms, ATP degradation, melanin formation, and lipid peroxidation. A microbial byproduct, total volatile basic nitrogen, is one of the major reasons for the generation of foul odors from shrimp spoilage. Shrimp freshness monitoring is crucial for market sellers and exporters. Traditional methods for estimating shrimp freshness are expensive and inaccessible to the general public. Sensors are rapid, sensitive, selective, and portable food toxins\' detection tools, devoid of expensive instruments, skilled people, sample pretreatment, and a long detection time. This review addresses shrimp spoilage causes. The mechanisms of different stages of shrimp spoilage after death, like rigor mortis, dissolution of rigor mortis, autolysis, and microbial spoilage mechanisms, are discussed. This review highlights the last five years\' advances in shrimp freshness detection sensors and indicators like colorimetric pH indicators, fluorescence sensors, electronic noses, and biosensors, their working principles, and their sensitivities. Commercially available indicators and sensors for shrimp spoilage monitoring are also discussed. A review highlighting the applications of the different sensors and indicators for monitoring shrimp freshness is unavailable to date. Challenges and future perspectives in this field are explained at the end.