The effect of organic acid treatments on the melanosis inhibition and shelf-life in shrimp (Penaeus japonicus)


ACTA ALIMENTARIA, vol.33, no.2, pp.191-199, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 33 Issue: 2
  • Publication Date: 2004
  • Doi Number: 10.1556/aalim.33.2004.2.11
  • Journal Name: ACTA ALIMENTARIA
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.191-199
  • Keywords: shrimp, melanosis, quality, organic acid treatments, BIOCHEMICAL CHANGES, QUALITY CHANGES, BROWN SHRIMP, ICE STORAGE, MERGUIENSIS, AZTECUS
  • Akdeniz University Affiliated: Yes


The effect of organic acids oil the melanosis inhibition and shelf-life on shrimp was investigated. Shrimps were treated with 1% solutions of lactic, citric, acetic acids, sodium metabistilphite (0.3%) and their various combinations. After treatments the shrimps were stored at 4 degreesC and evaluated for melanosis every day and quality changes oil every other day. Combinations with sodium metabisulphite were the most effective in delaying melanosis. Citric and lactic acids extended shelf life to a lesser extent but acetic acid had no effect.