The ANTIOXIDATIVE AND ANTIMELANOSIS EFFECTS OF STRAW MUSHROOM EXTRACT AND CHITOSAN ON REFRIGERATED PACIFIC WHITE SHRIMP
ANTIOXIDATIVE AND ANTIMELANOSIS EFFECTS OF STRAW MUSHROOM EXTRACT AND CHITOSAN
Abstract
The present study evaluated the efficacy of combining chitosan (CS) and straw mushroom extract (ME) in preventing melanosis formation and lipid oxidation in Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage. The study found that treatment with either CS, ME, or a combination of CS and ME (CS+ME) significantly reduced both melanosis formation and lipid oxidation when compared to control shrimp without treatment. Shrimp treated with CS+ME had lower melanosis scores and TBARS values than shrimp treated with either CS or ME alone, indicating that the combination treatment (CS+ME) was the most effective for reducing melanosis formation and lipid oxidation. Additionally, there was no significant difference in melanosis or sensory scores between shrimp treated with CS+ME and those treated with sodium metabisulfite (SMS). These results indicate that treating shrimp with CS+ME is an effective way to use natural ingredients instead of synthetic SMS to prevent melanosis formation and lipid oxidation in shrimp during refrigerated storage. The present study’s findings offer a more natural approach to the preservation of shrimp.
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