Investigating the Performance of Activated Carbon on the Quality and Sensory Characteristics of vannamei Shrimp Marinade

Abstract

Background: Marinating is a common method to improve the sensory quality and shelf life of seafood, but novel methods are needed to enhance product appeal. The food industry is increasingly using activated charcoal for its perceived health benefits. Additionally, black color in food has gained popularity as a key trend. This study investigated the effect of activated carbon (AC) on the quality and sensory characteristics of marinated shrimp fillets of Penaeus vannamei. Four experimental groups, control (0% AC), T1 (5% AC), T2 (10% AC), and T3 (15% AC), were stored for 10 days at 4°C. Significant changes (p < 0.05) were observed in crude protein, moisture, TVB-N, peroxide, salt, and ash, as well as aerobic and psychrophilic bacterial counts.

Results: Principal component analysis (PCA) and product characterization analysis highlighted the effectiveness of incorporating 15% AV and a 5-day cold storage period in enhancing the flavor, texture, and overall acceptability of the fillets. Extending the storage duration to 10 days was found to be less than ideal due to the emergence of off-odor, though AV had a positive effect on reducing peroxide and TVB-N levels, as well as inhibiting pH elevation and bacterial growth. PCA and sensory evaluation with a 9-point hedonic scale showed that 15% AC significantly improved flavor, texture, and overall acceptability after 5 days of storage. However, storage up to 10 days caused unpleasant odors, although AC reduced peroxide, TVB-N, and bacterial growth.

Conclusion: Therefore, it is recommended to use 15% AC in the marinade solution for a maximum of 5 days.