Vol. 8, Issue 7, Part D (2024)

Abstract: As consumer demand for additive-free seafood rises, so does the interest in natural preservatives for shrimp. This study investigated the effectiveness of edible coatings made from chitosan, gelatin, alginic acid, and their combinations with clove essential oil in maintaining the quality and extending the shelf life of brown shrimp (Metapenaeus affinis) during refrigerated storage (4±1 °C) for 15 days. All evaluated characteristics, including physical, biochemical, microbiological, and sensory aspects, showed significant improvement (p≤0.05) in coated shrimp compared to the control group. The coated samples exhibited superior quality throughout the storage period. Notably, coated shrimp had lower pH values than uncoated shrimp. Additionally, the treatment with 1% chitosan and clove essential oil solution demonstrated the most significant reduction (p≤0.05) in spoilage rate. Similar trends were observed in the biochemical analysis, with treated samples showing better results than the control. Sensory evaluations also revealed higher scores for coated shrimp samples. Overall, the study suggests that a chitosan coating combined with clove oil is the most effective treatment for preserving peeled and deveined shrimp, maintaining their quality attributes at an acceptable level during refrigerated storage for 15 days.