Effect of dandelion polysaccharides on the retardation of the quality changes of white shrimp

Dandelion polysaccharides (DPs) have antibacterial and antioxidant activities. In this study, investigated were the effects of the DPs on preservation of white shrimp (Penaeus vannamei) during refrigerated storage. Shrimp samples were untreated or soaked in the DPs solution, and then they were stored under refrigerated conditions. Samples were taken periodically and evaluated for total viable count, pH value, total volatile basic nitrogen, and overall acceptability score. Treatment of the DPs effectively retarded bacterial growth and pH increasing, reduced total volatile basic nitrogen, and increased overall acceptability score of white shrimp (P. vannamei) during refrigerated storage. The results show that the DPs treatment could prolong shelf life for up to 10 days.