Effect of glazing and Spirulina platensis extract on quality of Litopenaeus vannamei during frozen storage


1 Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

2 Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran


In current study, glazing with water and Spirulina platensis extract (SPE) were used to keep quality characteristics of Litopenaeus vannamei during frozen storage. In this regards, fresh shrimps were dipped into water and 0.3%, 1% and 1.3% SPE solutions before freezing, then glazed and stored at -18°C for 150 days. Quality loss of shrimp was investigated by pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), textural properties (hardness and cohesiveness) and sensory characteristics. Results showed that glazing treatment reduced quality loss of shrimp during the 150 days of frozen storage, compared to the unglazed control sample. Results also showed that spirulina glazed shrimp samples had lower TVB-N, PV, TBA and higher textural and sensory properties compared to the other treatments.