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Shrimp production has increased significantly in recent years and can be classified as the product of the greatest economic impact in the world, mainly due to the high utilization in the gastronomic sector (Becerra et al., 2014) and considerable nutritional importance, being a food source of the high-value proteins, minerals (Pedrosa & Cozzolino, 2001) and polyunsaturated fatty acids of the omega 3 series, especially Eicosapentaenoic (EPA) and Docosahexaenoic (DHA) (Furuya et al., 2006; Simon et al., 2012; Lira et al., 2014), which present several beneficial effects in the organism (Costa et al., 2009; Perini et al., 2010; Ruxton, 2011; Ruxton et al., 2005). Shrimp is also a source of carotenoids (Lira et al., 2017), with astaxanthin being the major source (Armenta & Guerrero-Legarreta, 2009).

Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing