Shrimp Quality Index

NO	FACTOR	QUALITY CHARACTERISTICS	DEMERIT POINT
1	SHELL APPEARANCE	Bright & Shiny* Slight Blackening on the Head Blackening on Head & Body Blackening & Slight Yellowish Discolouration	0 1 2 3
2	SHELL MEAT ADHERENCE	Firmly Attached Loosely Attached Fully Detached	0 1 2
3	MEAT APPEARANCE	Opaque Translucent Very Translucent/ Bleached	0 1 2
4	MEAT TEXTURE	Rigid & Firm Slightly Soft Soft	0 1 2
5	MEAT COLOUR	Overall White/ Light Grey/ Pinkish Slight Black Dots/ Reddish Patch/ Yellowish Patch Extensive Black Discolouration Red Discolouration on Last Segment	0 1 2 3
6	ODOUR	Fresh/ Seaweedy Slight Seaweedy/ Shrimpy Neutral Ammoniacal/ Spoiled	0 1 2 3

*Specific to the characteristics of species.

Note : If any of the quality attribute is found to be irrelevant for the quality/ freshness assessment of a particular species of shrimp, please select always 0 from demerit score sheet. This would not affect the final SQI score.