A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life

Marination of deep water pink shrimp (Parapenaeus longirostris, Lucas, 1846) was achieved using two different formulations (with and without antimicrobial agent) and quality changes of marinated shrimps during storage period at 1 °C were investigated. No significant differences were found between chemical and sensory analysis of two different marinated groups (p>0.05) during the storage period. TEA (mg malonaldehyde/kg) values of two groups reached the value of consumption limit and rancidity progressed intensely at the end of the 40th day at 1 °C. This was confirmed by sensory evaluation. There were significant differences in psychotropic bacteria and aerobic bacteria counts of two marinated groups by which lower bacterial counts were determined in marinated shrimp with antimicrobial agent at day 40. Although bacterial load of marinated shrimp without antimicrobial agent was lower than the consumption limits at the end of the 40th day of storage at 1 °C, TBA value determined the shelf life of marinated shrimps with or without antimicrobial agent.