Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp ( Litopenaeus vannamei )

Abstract

The effect of citric acid (CA) combined with rosemary extract (RE) on post-harvest preservation of Pacific white shrimp (Litopenaeus vannamei) during 8 days of chilled storage was investigated. Changes in microbial, physicochemical and sensory properties of shrimp muscles were all periodically analyzed. The microbial and physicochemical parameters consisted of total viable count (TVC), color difference, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), intrinsic fluorescence intensity (IFI) and melanosis. Compared to the control, CA and RE treatment alone, results showed that RE and CA had synergistic effects (p < .05) in inhibiting microorganism growth, lipid and protein oxidation, and maintaining sensory and texture profile. CA combined with RE treatment prolonged the shelf life of Pacific white shrimp up to 8 days of storage at 4 ± 1°C. The results indicated that samples immersed in CA combined with RE suggested a promising approach for the preservation of Pacific white shrimp. Novelty impact statement: Combination of citric acid and rosemary extract improved the preservative quality without affecting the color of shrimp. Preservative effects of citric acid on shrimps increased in combination with rosemary extract. Citric acid combined with rosemary extract have potential as a bio-preservative on shrimp.

Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried Oysters

“…This may be due to the interaction of RO nanoliposomes and dried oysters and may increase the specific surface area of the nano-size RO liposomes [ 74 ]. The inhibitory effect of rosemary essential oil on protein oxidation was also found in shrimp [ 75 , 76 ]. Nanoliposome encapsulation can be used as an effective method to inhibit protein oxidation in aquatic products.…”

Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp (Fenneropenaeus chinensis) and to investigate its effect on shrimp quality

“…Thiobarbituric acid (TBA) values were determined by referring to the method described in a previous study with slight modifications ( Zhang et al, 2021 ). 5 g of crushed shrimp meat was weighed, added to 50 mL of TCA mixture, placed in a 50 °C shaker and shaken for 30 min, and filtered.…”