Inhibition of Melanosis and Quality Changes on Indian White Prawn Treated with Lemon and Pomelo Peel Extracts Conjugated with Copper Sulfide Nanoparticles during Chilled Storage

Abstract

ABSTRACT The study was aimed at the assessment of lemon peel extract (LPE) and pomelo peel extract (PPE) conjugated with copper sulfide nanoparticles (CuSNPs) influence on melanosis formation and improving the quality of chilled stored Indian white shrimp (Fenneropenaeus indicus) after 15 days. Biochemical indices, microbial count, and sensory analysis was performed at 3 day intervals. The trimethylamine, total volatile base nitrogen, free fatty acid, and peroxide value of control was 18.01 ± 0.79 mgN/100 g, 45.08 ± 1.1 mgN/100 g, 0.14 ± 0.01% of oleic acid, and 16.42 ± 0.612 milliequivalents/kg, whereas LPE+PPE+CuSNPs was 10.94 ± 1.04 mgN/100 g, 17.51 ± 1.1 mgN/100 g, 0.091 ± 0.01% of oleic acid, and 7.57 ± 0.38 milliequivalents/kg, respectively, at the 15th day of storage. The biochemical indices, microbial count, and sensory score of the treated sample was significantly lower (P < .05) than the untreated sample at day 15. This study aimed to determine the effectiveness of this biopreservation technique, which could provide a new alternative in preservation techniques, as well as impact shelf life and product safety.