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.