Marine products form an important source of nutrients
which are extensively used in human diets. Shrimp, a rich source of
polyunsaturated acids and protein at a high percentage, is one the
most important marine products. Green tea on the other hand
contains a large quantity of antibacterial and antioxidant compounds
which have been used to reduce putrescence in foodstuff. This
research investigated the effect of various doses of green tea extract
(200, 400, and 600 ppm) on the total bacterial load, psychrotopic and
lactic acid bacteria and compared the results from the various doses
because of the importance of the nutritional and economic value of
shrimp. The results indicated that green tea extracts can increase
shelflife between 2 to 5 days depending on the treatment type and
extend the products use by date. In general the results indicated that
different doses of green tea cause the increase in bacterial parameters
in shrimp during refrigeration and the 600ppm is recommended as
the best dose.
کلید واژگان :
bacterial load, green tea (Camellia Sinensis) extracts, quality, shrimp.
