Sand content in shrimp and shrimp products - chemical and sensory evaluation of retail products

Shrimp products (trade products) were investigated during 1999 by nine labo ratories belonging to the working group "Fisch und Fischer-zeugnisse" of th e Food Chemistry Society, a special group of German Chemistry Society tor b oth their chemically estimated sand content and sensorically assessed sandi ness (intensity of sandy impression). The correlation between both paramete rs were found to be weak. Regardless of these weak relationship, a limit fo r the maximum allowed sand contend in shrimp products is proposed (500 mg s and/kg wet weight). Below this limit the intensity of sandy impression is c orresponding at least to "weak sandy" and mostly to the threshold value ("v ery weak sandy").