Effect of vacuum packaging combined with edible basil seed gum coating containing lemon essential oil on shelf life extension of refrigerated shrimp (Penaeus indicus)

This study was undertaken to evaluate the effect of vacuum packaging (VP) and basil seed gum (BSG) coating incorporated with lemon essential oil on the quality of peeled shrimp (Penaeus indicus) during storage. Shrimps were divided into 4 groups and immersed in distilled water as control, LEO, BSG, and BSC + LEO which dried under air and vacuum conditions. Physicochemical (total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and pH), microbial (total bacterial count, psychrophilic bacteria, lactic acid bacteria and Enterobacteriacea) and sensory (texture, color, odor and overall acceptability) properties of samples were regularly monitored during 20 days. According to the results, TBARS increased during the storage, however, vacuum packaged BSG + LEO treated shrimps had a lower TBARS value (0.77 mg/kg) rather than others at the end of the storage. While it was 0.80 mg/kg in air packaged BSG + LEO and 1.09 mg/kg in control samples. The TVBN values of vacuum packaged BSG + LEO, air packaged BSG + LEO and control groups were 30.61 mg/100 g, 43.02 mg/100 g and 62.29 mg/100 g, respectively. Moreover, vacuum packaged shrimps coated with BSG + LEO improved the microbial quality of shrimps and significantly reduced the Lactic acid bacteria count on day 20 (p < 0.05). The sensorial analysis results suggested an acceptable color and odor of vacuum dried shrimps treated with BSC + LEO. This study confirmed the shelf life extension of shrimps to 16–24 days and suggested this technique as a novel preservation method for perishable seafood products.