Effect of prior plasma-activated water soaking and Carboxymethyl cellulose incorporated with clove essential oil on the shelf life of peeled shrimp (Metapenaeus affinis) during refrigerated storage

Abstract

In the present research work, shrimp (Metapenaeus affinis) were treated with plasma-activated water (PAW) for 120 second, PAW for 120 second with clove essential oil (CEO) (1%), PAW for 120 second with carboxymethyl cellulose (CMC) (1%), and PAW for 120 second with clove essential oil (CEO) (1%) and carboxymethyl cellulose (CMC) (1%) respectively and stored under refrigerated condition (4±1 °C) for a total period of 25 days. Notable changes in chemical (pH, trimethylamine nitrogen (TMA-N), total volatile base nitrogen (TVB-N) and peroxide value (PV)), Microbiological (Total plate count and Total psychotropic counts), color (L*, a*, b*), and sensory parameters were recorded for the quality assessment. Based on our results, the pattern of increase in the Total plate count and Total psychrotrophic count in different groups were reported as the following order: PAW+CEO+CMC<PAW+CEO < PAW+CMC < control. Also, PAW for 120 second treatment along with the clove oil (1%) and carboxymethyl cellulose (1%) coating in peeled shrimp decreased the upward trend of pH, TVB-N, TMA-N and PV compared to the other treated group during storage at 4 °C. Besides, the textural and sensory properties of shrimp were significantly more acceptable compared to other treatments. Thus, PAW conjunction with CEO and CMC treatment was an effective hurdle technique for extending the shelf-life of shrimp upto 20 days in terms of biochemical, microbiological, color and sensory quality characteristics. This approach was practical and industrially applicable.