Effect of carotenoids and chitosan on the oxidative stability of frozen shrimp

  • Mozhgan Ghorbani
  • Mahdieh Pabast
  • Parisa Sadighara
Keywords: Lipid peroxidation, Shrimp, Carotenoids, Chitosan


Common methods in the preservation industry are not always successful in curbing food corruption. Storage of shrimp could be used for preventing the loss of essential fatty acids during storage in cool. The aim of this study was evaluating the effect of carotenoids and chitosan on the oxidative stability of frozen shrimp. In this study, shrimps were dipped in the different concentration of carotenoids and chitosan. Samples were kept at -18 ° C for 15, 30 and 45 days. The oxidative stability of samples was assayed with the TBARS (thiobarbituric acid reactive substance) method. In the first stage, there was no significant difference between the oxidative stability of the samples. But in the second stage, there was a significant difference between the control sample and samples combined with carotenoid. In the third stage, a significant difference observed between the samples with chitosan and carotenoids. Furthermore, there was a significant difference between the control sample in the first stage and the third stage. In this study, carotenoid as a natural antioxidant is recommended instead of using artificial preservatives.


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How to Cite
Ghorbani M, Pabast M, Sadighara P. Effect of carotenoids and chitosan on the oxidative stability of frozen shrimp. JFSH. 3(3/4):40-3.
Original Article(s)