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.
کلید واژگان :
Vacuum packaging, Pomegranate peel extract, Pacific white shrimp, Peneous vannamei
