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Not AvailableThe nucleotide degradation profile of two species of farmed shrimps, kept in ice and frozen storage showed high AMP and IMP accumulation for a prolonged period. Quality of frozen shrimp during storage was evaluated by measuring the levels of AMP, IMP, inosine, hypoxanthine and K­ value. Sensory assessment and instrumental texture measurements were also employed to assess the quality of prawns. Prawns in their prime quality had AMP and IMP levels >3micromol/g each K-value below 25% indicated prime quality. The overall acceptability score was closely related to IMP level or the sum of (AMP+IMP), Hx and also K-value. For acceptablequality prawns, K-value should be in the range of 40-46% and the sum of (AMP+IMP) values should be >2micromol/g. Based on these findings, a number of commercial frozen prawns from the industry were evaluated for their quality. These samples were grouped into grade I, II and III based on organoleptic assessment, K-value and levels of nucleotide components. Thus, 30% of the frozen shrimp (HL, PD or PUD) from the industry was rated as grade I (K-value=25%), 50% as grade II (K-value-36.5 to 43.6%) and 20% as grade III (K-value 60%). Instrumental texture measurements were compared with organoleptic rating.Not Availabl