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Modified colorimetric method for determining indole in shrimp

W L Cheuk, G Finne

Journal - Association of Official Analytical Chemists

|July 1, 1981

Summary

This study presents a faster, more affordable spectrophotometric method for measuring indole in shrimp. The new technique accurately quantifies indole, a key indicator of seafood spoilage.

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Area of Science:

Food Science
Analytical Chemistry
Spectroscopy

Background:

Indole is a crucial chemical indicator of seafood spoilage, particularly in shrimp.
Official methods for indole measurement, such as AOAC methods, are often time-consuming and require expensive equipment.
There is a need for a more efficient and accessible method for indole analysis in shrimp.

Purpose of the Study:

To develop and validate a modified spectrophotometric method for quantifying indole in shrimp.
To provide a cost-effective and time-efficient alternative to existing official methods.
To assess the reliability of the modified method by comparing its results with a standard AOAC method.

Main Methods:

Indole was extracted from shrimp muscle using light petroleum after precipitation with trichloroacetic acid.
The extracted indole was reacted with Ehrlich's reagent and re-extracted.
The resulting rose indole complex was quantified using spectrophotometry.

Main Results:

The modified method successfully extracted and measured indole in shrimp.
Spectrophotometric analysis of the indole-rose complex provided quantitative results.
A high correlation coefficient (0.98) was observed when comparing the modified method with the official AOAC colorimetric method, indicating excellent agreement.

Conclusions:

The modified spectrophotometric method is a reliable and efficient technique for indole determination in shrimp.
This method eliminates the need for time-consuming steam distillation and expensive instrumentation.
The developed assay offers a practical and accessible approach for assessing shrimp freshness and quality.

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