Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.

Abstract

Keywords Nowadays, the customer’s approach towards naturally preserved fish meat products has gained interest in overcoming the health risks of synthetic preservatives. So, our investigation aimed to study the effectiveness of natural preservatives for controlling histamine formation and spoilage in chilled shrimp. The potential of moringa extract (MOE), green tea extract (GTE), and olive leaf extract (OLE) (1.5% for each) to act as antioxidants in shrimp was evaluated. The histamine values recorded in the control group significantly differed from MOE, GTE, and OLE (p < 0.05) throughout the days of chilled storage. These findings emphasized the effect of the plant extracts to extend the shelf life of chilled shrimp and improve sensory attributes (color, odor, texture, and overall acceptability) and physicochemical characteristics (pH, TBA, and TMA) during a storage period of up to 14 days under refrigerated storage (4°C). These findings suggest that the extract, especially olive leaves, may serve as a food additive, extending the shelf life of shrimp.