Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 3 3/4 2018 10 10 40 43 EN Mozhgan Ghorbani Food Safety Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Mahdieh Pabast Food Safety Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Parisa Sadighara Food Safety Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2018 04 09 2018 07 08 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. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/114 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/114/78