The effects of Shirazi thyme (Zataria multiflora) oil nanoemulsion on the quality of shrimp (Litopenaeus vannamei) during refrigerated storage.

Abstract

The effects of carboxymethyl cellulose (CMC) coating incorporated with Shirazi thyme (Zataria multiflora) oil nano emulsion (SNE), in different concentrations (10, 20, and 30mg/ml), on the melanosis and the quality of Pacific white shrimp (Litopenaeus vannamei) was investigated during 10days in refrigerated temperature (4 ± 0.5°C). The results showed that incorporating SNE into CMC could significantly (P < 0.05) improve the microbial and lipid oxidation quality of the shrimp. During storage, the incremewnt of total volatile basic-nitrogen and trimethylamine in the SNEs-treated groups were lower than that of the other groups (P < 0.05). Also, the application of SNEs improved the textural, melanosis, and sensory acceptability of the coated shrimps. However, treating the shrimp with SNE in 30mg/ml concentration caused an increase in the a* and b* values of samples and a decrease in the acceptability of this group. Hence, the SNE incorporation at lower concentrations (10, 20mg/ml) into CMC coating could be useful in extending the shelf life of the shrimp during refrigerated storage and could be a substitute for sodium metabisulphite.