Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips

•Colorimetric strips were found to be applicable to determine the spoilage level of the commonly consumed crustacean (shrimp).•The strips are relatively easy to use and offer a cost-efficient alternative to sensory and laborious laboratory methodology for seafood quality assessment.•Strip results aligned well with the current sensory seafood grading system used by FDA/NOAA for inspection and possibly could serve as a replacement for sensory analysis.