Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin

• Orange leaf essential oil (OLEO) and gelatin were combined for coating cold stored shrimps.
• OLEO had an inhibition effect on melanosis formation in deepwater pink shrimp.
• Active coating of OLEO with gelatin prolonged the shelf-life of shrimps.
• The combined effect of the edible coating retarded the quality changes of during cold storage.

Assessment of edible gelatin coating solution enriched with essential oil obtained from orange (Citrus sinensis (L.) Osbeck) leaves on the quality and shelf life of cold stored deep water pink shrimp (Parapenaeus longirostris Lucas 1846) was studied. Gelatin (G) and 2% orange leaf essential oil incorporated gelatin (G+OL) solution, which was selected after antimicrobial and antioxidant analysis, were used for coating. Microstructure characterization of the gelatin films was done by Scanning Electron Microscopy. Sensory and melanosis, microbiological [total viable counts (TVC), psychrotrophic bacteria counts (PBC), Enterobacteriaceae (EB)], chemical [sulphur dioxide (SO2), pH, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), peroxide value (PV)] and physical (color) analysis were carried out for control and coated samples and shelf-life was determined throughout the storage period of 14 days.The results indicate that the edible gelatin coating solutions enriched with orange leaf essential oil has noticeable effects on the quality and shelf life of shrimps when compared to control group. It was determined that edible gelatin coating solutions used were effective in all groups particularly on melanosis which may occur in shrimps and edible gelatin coating solutions with orange leaf essential oil preserved the quality of shrimp better.