Shefl-life extension and Inhibition formation black spot of white pacific shrimp (Litopenaeus vannamei) using natural extracts

Abstract

This study aimed to improve the shelf life of white pacific shrimps (Litopenaeus vannamei) and inhibit the development of black spots in shrimps by polyphenols. Polyphenols were extracted from three different extracts, i.e. seaweed grape, cottonii, and grapefruit peel. The shrimp samples were dipped in the extract with the polyphenol concentration of 2.0%, at 4 ° C, for 10 minutes, and then stored for 15 days at 0°C. Quality indicators including total visible count (TVC), total volatile nitrogen (TVB-N), trimethylamine (TMA-M), K value, and the density of black spots of samples were evaluated during the storage time. The results showed that the values of the quality indicators increased with storage time as the shrimp quality decreased. The treated shrimp samples had a higher shelf life than the control samples (8 days), and the formation of black spots was slowed down. In particular, samples treated with grape seaweed had a shelf life of 14 days, compared to 13 days for samples treated with seaweed cartilage, and 12 days for grapefruit peel. Research results could be applied in the field of preserving post-harvest seafood.