Question

Indole production is an indicative of spoilage in which of the following

• A. Crab
• B. Shrimp
• C. Squid
• D. Cuttle fish

Hint:

While Total Volatile Basic Nitrogen (TVB-N) is a general quality index for finfishes, Indole is the specific, federally regulated chemical index used to monitor pre-processing spoilage in raw shrimp.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
During seafood spoilage, bacteria break down free amino acids, producing volatile and non-volatile compounds that serve as chemical indexes of decomposition.

Step 2: Detailed Explanation:
Indole is a volatile compound formed by the bacterial enzymatic deamination of the essential amino acid tryptophan.
In decapod crustaceans, particularly shrimps, indole accumulation is a highly sensitive and reliable chemical indicator of decomposition.
Regulatory agencies (like the US FDA) have established strict quality standards where indole levels below \(25\ \mu\text{g}/100\text{g}\) of shrimp indicate a fresh/acceptable product, while higher levels indicate spoilage.

Step 3: Final Answer:
Indole production is an indicator of spoilage in shrimp, which corresponds to option (B).