Antioxidant Effect of Orange Peel Extract on Chemical Quality, Sensory Properties, and Black Spots of Farmed White Shrimp

Background: Black spots are a major problem in commercial shrimp speciesand can have negative effects on shrimps appearance, quality, shelf life,economic value, and product acceptance by consumers. This study wasconducted to investigate the effect of orange peel extract on chemical andsensory qualities as well as black spots on Litopenaeus vannamei species ofwhite farmed shrimp. Methods: Samples included treated shrimps atconcentration of 150 g, orange peel extract for 30 minutes, and control shrimps.After storage for 10 days at 1 ± 4 °C, the samples’ chemical and sensoryevaluations were performed with an interval of 5 days. Results: pH factors,peroxide value, and total volatile network (TVN) of treated samples weresignificantly lower compared to those of the control samples (P < 0.05). Therewas no significant difference in the moisture content. Black spots did not appearin the treated sample until the end of refrigerated storage, but melanosis appearedin control shrimp 5 days after storage. Conclusion: The results showed thatbecause of having antioxidant and antimicrobial activity, orange peel extractimproved shrimps chemical and sensory qualities and reduced their black spotsin the refrigerator temperature.

کلیدواژه ها:

Orange peel extract ، White shrimp ، Antioxidants ، Black spot