M.H. Daneshi - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
A.A. Motallebi Moghanjoughi - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
L. Golestan - Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

In this study, the effect of glazing with Arthrospira (Spirulina) platensis extract (SPE) were evaluated on the quality characteristics of Fenneropenaeus (Penaeus) indicus at frozen temperature. Three different concentrations of SPE (۰.۳, ۱.۰, and ۱.۳%) were used and compared with water glazing (WG) and unglazing conditions (UG). Shrimp quality was measured by pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), textural properties (hardness and cohesiveness), and sensory characteristics for five months of frozen storage. Results illustrated that the glazing treatment reduced the quality loss of shrimp in the course of frozen storage, compared to the unglazed control sample. Variation range of pH, PV, TVB-N, and TBA after ۱۵۰ days increased to ۷.۶۸–۷.۷۹, ۲.۷۰–۲.۷۴ meq per kg O۲ lipid, ۲۸.۱۲–۳۰.۰۸ mg/۱۰۰g, ۲.۵۳–۲.۸۸ mg per kg MDA, respectively. The values of cohesiveness, hardness and sensory of all groups decreased after ۱۵۰ days. As regards the glazed samples, those treated with SPE showed lower TVB-N, PV, TBA, and higher textural and sensory properties. However, further research is necessary to optimize the use of SPE in the glazing system.

hrimp, Glazing, Textural, Frozen storage, TVB-N, PV, TBA