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This study aimed to provide a basic standard for assessing freshness and acceptability of whiteleg shrimp (Litopenaeus vannamei). It was divided into whole body and meat and stored at 25 °C to evaluate both quality and freshness changes that occur over time. The shelf life of shrimp was estimated as 17 and 20 h for whole body and meat, respectively. In chemical analysis, K-value increased from 9.96 to 12.32% to a maximum of 75.14%, and TVB-N increased from 1.86 mg/100 g to 34.71 mg/100 g. For volatile sulfur compounds, methyl mercaptan and dimethyl disulfide increased from 0.00 mg/100 g to 1.10 mg/100 g and 1.26 mg/100 g, respectively, rapidly increasing with decreasing freshness. Changes in all biochemical indicators significantly correlated with the sensory evaluation results. This study contributes to the knowledge about whiteleg shrimp spoilage and freshness, providing a basis for developing methods to improve shrimp quality control and management.

Quality assessment and acceptability of whiteleg shrimp (Litopenaeus vannamei) using biochemical parameters