Study The effect of Brown Alga (Colpomeni sinousa) on Melanosis, Quality and Lipid Oxidation of Western Pacific Shrimp (Litopenaeus vannamei) During The storage on Ice

Abstract

The present survey was performed to evaluate the effects of Colpomeni sinousa (C. sinousa) on melanosis, quality and lipid oxidation of Western Pacific shrimp (Litopenaeus vannamei) during the storage on ice. Shrimp samples were classified into four groups [Control, C. sinousa treatments (1 and 10%) and 3% sodium metabisulfite], packed and stored on ice for 20 days. Quality properties of shrimp samples were assessed daily. Sensory properties of fried shrimp samples were assessed at the end of the experiment. Peroxide, anisidine and TBA contents of shrimp samples were measured at days 0, 10 and 20 of the experiment using standard techniques. The highest qualitative scores were given to shrimp samples treated with sodium metabisulfite(3%), followed by C. sinousa extract (10%). Peroxide, anisidine and TBA contents of shrimp samples were significantly increase during the storage period (P <0.05) with the highest content for the control group. C. sinousa extract (10%) caused significant decrease in the production of peroxide, anisidine and TBA contents of shrimp samples during the storage (P <0.05). Sensory evaluators specified the highest sensory scores to hardness, color, taste and overall acceptance for the shrimp samples treated with sodium metabisulfite(3%), followed by C. sinousa extract (10%). Obtained findings were not statistically significant between shrimp samples treated with C. sinousa extract (10%) and sodium metabisulfite(3%). Therefore, considering the high cost of sodium metabisulphite, C. sinousa extract (10%) is an appropriate candidate to improve the shelf-life and oxidative stability of shrimp during the storage on ice.