Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp treated with natural extracts

- Modified atmospheric packaging of Litopeneaus vannamei.
- Synergistic effect of MAP and natural preservatives in shrimp preservation.
- Comparative analysis of natural extracts dipped shrimp during refrigerated storage.

This work investigates the effect of seed extracts from grapefruit (Gfs) (Citrus paradise), grape (Gs) (Vitis vinifera), pomegranate (Ps), and pomegranate peel extract (Pp) (Punica granatum) combined with Modified Atmosphere Packaging (CN - 40% CO2, 60% N2 and CNO - 30% CO2, 10% O2, 60% N2) on shelf life extension of Litopenaeus vannamei during 24 days of chilled storage. Shelf life was studied in terms of TMA, TVB, TBARS, TPC, Psychrotrophic counts and Hypoxanthine analysis. At 24th day the Pp-CN and Gfs-CN had pH about 7.77 and 7.82, TMA 2.74 and 2.80 mg N/100 g and TVB as 17.11 and 18.23 mg N/100 g. Lipid oxidation in Pp-CNO has 0.96 mg MDA/Kg followed by Gs-CNO and Ps-CNO reached 1.12 and 1.17 mg MDA/Kg of shrimp on 24th day of storage but the Gfs-CNO has higher value of 1.36 mg MDA/Kg. In Pp-CN and Gfs-CN TPC were 6.78 and 6.32 log CFU/g and Psychrotropic were 6.11 and 5.93 log CFU/g. In hypoxanthine analysis Pp-CN and Gfs-CN shows 0.81 and 0.84 μmol/g followed by Pp-CNO with 0.92 μmol/g. This study uncovers that Pp-CN and Gfs-CN helps in expansion of shelf life of L. vannamei from 4days to 24days under refrigeration without synthetic preservatives.