Influence of combined vacuum packaging and pomegranate peel extract on shelf life and overall quality of pacific white shrimp (Peneous vannamei) during refrigerated storage

Document Type: Full paper (Original article)

Authors

1 School of Nutrition and Food Sciences, Shiraz University of Medical Science, Shiraz, Iran

2 Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

3 Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

4 Ph.D. Student in Food Hygiene, Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

Abstract

The present work was carried out to study the effect of vacuum packaging and pomegranate peel extract (PE) treatments on the quality of pacific white shrimp (Peneous vannamei) during refrigerated storage. Changes in pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), trimethylamine (TMA), aerobic plate counts, psychrophilic, lactic acid bacteria and enterobacteriaceae counts, melanosis and sensory characteristics were investigated in up to 10 days of storage at 4°C. Microbial growth of vacuum packed and PE treated (1 or 2%) shrimps were retarded during storage time in comparison with the control group
(P<0.05). Furthermore, use of PE in combination with vacuum packaging enhanced the antimicrobial effect of vacuum packaging against the bacterial populations. Vacuum packaging demonstrated a significant reduction in TVB-N, TMA and TBA content of shrimps during refrigerated storage. However, use of vacuum packaging and PE in combination did not significantly improve chemical parameters of the samples. Hence, vacuum packaging is considered as an effective method to extend the shelf-life of shrimp and, when combined with PE, can dramatically improve the overall likeness and microbial quality of the product.

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