Shelf‐life extension of Pacific white shrimp using algae extracts during refrigerated storage

BACKGROUND Shrimp is a low‐fat, high‐protein aquatic product, and is susceptible to spoilage during storage. To establish an effective method for the quality control of Pacific white shrimp, the effects of polyphenols ( PP ) and polysaccharides ( PS ) from Porphyra yezoensis on the quality of Pacific white shrimp were assessed during refrigerated storage. Pacific white shrimp samples were treated with 5 g L −1 polyphenols, and 8 g L −1 polysaccharides, then stored at 4 ± 1 °C for 8 days. All samples were subjected to measurement of total viable count ( TVC ), pH , total volatile basic nitrogen ( TVB ‐N), K ‐value, thiobarbituric acid ( TBA ), polyphenol oxidase ( PPO ) activity, and were also assessed by sensory evaluation. RESULTS The results showed that PP , PS , and the mixture of polyphenols and polysaccharides ( PP + PS ) could inhibit the increase of total volatile basic nitrogen ( TVB ‐N), thiobarbituric acid ( TBA ) and K ‐value, and reduce total viable count ( TVC ) compared with the control group. PP could also inhibit polyphenol oxidase ( PPO ) activity. Sensory evaluation proved the efficacy of PP and PS by maintaining the overall quality of Pacific white shrimp during refrigerated storage. Moreover, PP + PS could extend the shelf‐life of shrimp by 3–4 days compared with the control group. CONCLUSION PP + PS could more effectively maintain quality and extend shelf‐life during refrigerated storage. © 2016 Society of Chemical Industry