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