SOP for decomposition of shrimps

Objective: The main objective of this SOP is to define the sensory assessment of
frozen shrimp (whole or value added) in both raw and cooked forms.

Scope: Frozen shrimps in both Raw and cooked forms intended for human
consumption, processed and maintained at a facility which is in accordance with 21
Cfr 123 (Procedures for the Safe and Sanitary Processing and Importing of Fish and
Fishery Products”) and 21 CFR 117 (Good manufacturing practices).

Responsibility:

Online quality personnel: Is responsible for sample collection as per USFDA

regulation “Import sea Foods Products compliance program- CP 7303.844” and
performing sensory analysis of the finished product.

QC analyst: Responsible for sample collection as per USFDA regulation “Import sea
Foods Products compliance program- CP 7303.844” and offering the sample to
NABL accredited out side lab for performing Chemical test for decomposition.

QC manager: Responsible for review of the sensory evaluation results and

accordingly deciding the fate of the product.

Definitions:

Adulterated: The Federal Food, Drug, and Cosmetic Act (FD&C Act or Act), section
402(a)(3) [21 U.S.C. 342(a)(3)], states that a food shall be deemed to be adulterated
"if it consists in whole or in part of any filthy, putrid, or decomposed substance, or if it
is otherwise unfit for food."

Decomposition: The process of breaking down into component parts. This involves
two processes

 Autolysis – breakdown of tissues by the Body’s own chemicals and enzymes.

 Putrefaction - breakdown of tissues by bacteria.

Sensory evaluation: The scientific disciple used to evoke measure, analyze and
interpret those reactions to characteristics of foods as perceived through the senses
of sight, smell, taste and touch.

Introduction: Fish and fishery products are susceptible to degradation resulting

from time/temperature exposure. Proper commercial handling, including adherence
to Current Good Manufacturing Practice (21 CFR part 110), helps prevent the
products from becoming decomposed prior to reaching consumers. Nevertheless,
decomposed fish and fishery products are periodically detected in interstate
commerce and warrant regulatory action (CPG Sec 540.370 Fish & fishery products-
Decomposition).
As sea foods ages, it undergoes sensory changes that can be accurately identified
and described by trained sensory analysts.

FDA divides seafood products into six product categories:

1. Fresh/frozen invertebrates: shrimp, crab, lobster, etc.

2. Fresh/frozen raw finfish: grouper, snapper, flounder, etc.
3. Fresh/frozen raw scombrotoxic fish: tuna, mahi mahi, escolar, etc.
4. Processed scombrotoxic fish (other than canned tuna): CO treated tuna, CO
treated mahi, canned anchovies, etc.
5. Processed Seafood (other than scombrotoxic): cooked shrimp, breaded
shrimp, pasteurized crabmeat, etc.
6. Canned and pouched tuna

Note: Processed shrimps are cooked, canned, breaded or treated with chemicals or
additives

Shrimps treated with phosphates/sulphites are considered raw.

Procedure:

Sensory characteristics and evaluation:

 The frozen shrimps (Raw or processed) once packed and stored shall be
subjected for finished product sensory testing as part of organoleptic analysis.
 As part legal regulation, sensory analysis shall be performed to determine the
decomposition of sea food products, since it is fast and efficient with trained
analysts
 The sea food associated sensory properties shall be evaluated by the trained
online qc chemists. The following are the attributable sensory properties of
shrimp

 Appearance: All of the visible characteristics of a product comes under

appearance
Example: color, presence of additives and processing etc.
 Texture: refers to the properties held and sensations caused by the
external surface of objects received through the sense of touch.
Examples: High quality: firm & moist and low quality: soft & mushy, dry
 Odor: Sensation due to stimulation of the olfactory receptors in the
nasal cavity by volatile material.
High Quality Odors: sweet, briny, grassy, melon, seaweed, corn, meaty
Lower Quality Passable Odors: stale, oxidized, cardboard, musty, wet
dog
 Decomposition Odors: sour, fermented, ammonia, yeasty, cheesy,
rancid, putrid, sickly sweet, fecal, garbage

Taste: The direct detection of chemical composition through contact

with chemoreceptor cells in the mouth. There are 4 basic tastes i.e.
Sweet, salty, sour and bitter
Acceptable tastes: sweet, salty
Reject: sour, bitter

 Flavor: Flavor consists of 3 basic components as the following

1. Basic tastes: sweet, salty, sour & bitter
2. Aromatics/odors: odor perceptions caused by volatile substances
released from the product in the mouth.
3. Chemical feeling factors: Astringency, spice heat, cooling, metallic
and Umami

Sampling for sensory evaluation:

 Minimum of 12 sub samples for raw shrimps or 18 sub samples for processed
shrimps shall be collected randomly covering the entire lot
 Minimum of 454 grams or 1lb constitutes one sub sample. Each sub sample
or 1 lb retail pack shall be drawn from randomly selected cartons or cases.
 Sub samples shall be collected as per the line item wise, code wise, grade or
species wise.
 Upon collecting the sub samples, all the samples shall be subjected for
organoleptic analysis

Interpretation of the results:

Positive finding

 When sensory indicators of decomposition are detected, during initial testing

then one of the following actions shall be taken:
1. The facility QC incharge or manager shall evaluate and confirm the
results of the original analysis.
Or
2. Additional analysis shall be performed by qualified individual at external
outside laboratory or by in-house qualified personnel/QC manager.
Same number of sub samples shall be examined in this case
Or
3. Perform Indole analysis to confirm a positive original organoleptic
evaluation result. Analyze minimum of 6 sub samples including those
subs which are exhibiting sensory indicators for decomposition.
 The remaining sub samples shall be analyzed if indole is detected at
15-24 micrograms/100 grams in the shrimps in any of the 6 sub
samples.

If two or more sub samples tested contain greater than or equal to 25

micrograms/100 grams of shrimp samples,, then additional subs need
not be analysed, however confirmation indole analysis shall be
performed on 2 sub samples showing the highest indole levels

Negative findings:

 If only one subsample is determined (by original and confirmation analysis) to

have sensory indicators of decomposition, or if all subsamples pass the
sensory examination but with one or more subsamples in the borderline-pass
region, an Indole analysis on a minimum of six subsamples (including the
subsample that failed or those subsamples in the borderline-pass region) is
recommended.

 Remaining subsamples should be analyzed if indole is detected at 15-24

micrograms /100 grams of shrimp in any of the initial six subsamples.

 Additional subs need not be analyzed if:

Indole greater than or equal to 25 micrograms /100 grams of shrimp is
detected in two or more of the initial six subsamples
Or
If one sub sample failed for sensory indicators of decomposition and indole
greater than or equal to 25 micorgrams/100 grams is detected in a separate
subsample of the initial six subsamples.

Indole analysis:

 All sub samples collected must be tested for Indole testing, in the absence of
organoleptic analysis, if the size of the sub sample is less than or equal to 454
grams, then grind the entire sub samples, if the sub sample size is greater
than 454 grams, then remove the equivalent quantity of 454 grams from the
collected subs and proceed for analysis.

 Additional confirmatory analysis shall be performed When two or more

subsamples from the original analysis contain indole at or above 25
micrograms/100 grams of shrimp, such analysis should be performed on a
minimum of two subs showing the highest indole levels.

Regulatory action criteria at FDA or criteria for rejection of lot at In-house:

The following represents criteria for direct reference import detention or for direct
reference seizure recommendations to the *Office of Human and Animal Food
Operations (OHAFO) in consultation with the Office of Enforcement and Import
Operations (OEIO) and CFSAN

Currently CFSAN Division of Seafood Safety is supporting rejections based on 2

subsamples each with 20% or more of the subsample decomposed:

 2 of 12 subs decomposed
 2 of 18 subs decomposed

Pass/fail system is used for all the sensory analysis

Or

An appropriate chemical indicator of decomposition (CID) is detected by original and

check analysis using a method approved by CFSAN. Indole at levels greater than or
equal to 25 micrograms in 100 grams sample, based on the AOAC, 18th Edition,
Method 35.1.35 (981.07), is an appropriate CID for all shrimp products.
An import shipment offered for entry may be detained if one or more lots in the
shipment are deemed violative.
A "line by line" examination or decomposition evaluation of each lot in the shipment
is not a prerequisite to detention of the shipment.