Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life

Asli Cadun; Duygu Kışla; Şükran Çaklı

doi:10.1016/j.foodchem.2007.12.021

Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life

Food Chem. 2008 Jul 1;109(1):81-7. doi: 10.1016/j.foodchem.2007.12.021. Epub 2007 Dec 23.

Authors

Asli Cadun¹, Duygu Kışla², Şükran Çaklı²

Affiliations

¹ Ege University, Faculty of Fisheries, 35100 Bornova, Izmir, Turkey. Electronic address: cadun@mail.ege.edu.tr.
² Ege University, Faculty of Fisheries, 35100 Bornova, Izmir, Turkey.

PMID: 26054267
DOI: 10.1016/j.foodchem.2007.12.021

Abstract

The effect of the antioxidant activity of rosemary extract on marinated deep-water pink shrimp (Parapenaeus longirostris Lucas, 1846) stored at 1°C was investigated. Chemical, physical, instrumental, microbiological and sensory analyses were performed to investigate the quality changes and to determine the shelf-life of marinated shrimps. Chemical composition of the shrimp was determined and no significant difference (P>0.05) was found between the control group (without rosemary extract) and the experimental group (with rosemary extract). Both groups contained 2% citric acid. There was no significant difference (P>0.05) between the sensory analysis of control and experimental groups on storage days 0, 15, 30, 45 and 60 while rancidity was noted by the panelists in the control group on day 75. The TBA value of the control group reached the consumption limit on day 75 but it was still 'very good' for the experimental group. Although the bacterial load of both groups were lower than the consumption limits on storage day 75, TBA value limited the shelf-life of the control group but the experimental group was still of good quality for consumption after 75 days.

Keywords: Citric acid; Deep-water pink shrimp; Marination; Rosemary extract; TBA.