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The objective of this study was to evaluate the bio-preservation efficiency of polyphenols extracted from cactus fruit peels in extending the shell life of peeled shrimp during refrigerated (2°C) storage. Changes in microbial, biochemical, and sensorial indicators of cactus polyphenols-treated peeled shrimp (PS) were studied comparatively to a control lot (CS). Results revealed that treatment limited biochemical degradation and reduced the final microbial load in shrimps during storage. They showed the dominance of Brochothrix and Psychrobacter within spoiling bacteria in the CS lot while only limited proliferation of Psychrobacter was observed in PS lot. Correspondence factorial analysis of sensory data showed that polyphenol-treatment extended product shelf life without altering sensorial properties. According principal component analysis, biochemical and bacterial changes were correlated positively with storage time but negatively with polyphenols treatment, which in its turn was positively correlated with sensory evaluation; confirming the beneficial effects of polyphenols treatment on shrimp bio-preservation.

Bio-Preservation of Refrigerated Peeled Shrimp (Parapenaeus Longirostris) Using Cactus Fruit Peels Polyphenolic Extract