Antioxidant Effect of Orange Peel Extract on Chemical Quality, Sensory Properties, and Black Spots of Farmed White Shrimp

Black spots are a major problem in commercial shrimp species and can have negative effects on shrimp's appearance, quality, shelf life, economic value, and product acceptance by consumers. This study was conducted to investigate the effect of orange peel extract on chemical and sensory qualities as well as black spots on Litopenaeus vannamei species of white farmed shrimp.
Samples included treated shrimps at concentration of 150 g, orange peel extract for 30 minutes, and control shrimps. After storage for 10 days at 1 ± 4 °C, the samples’ chemical and sensory evaluations were performed with an interval of 5 days.
pH factors, peroxide value, and total volatile network (TVN) of treated samples were significantly lower compared to those of the control samples (P The results showed that because of having antioxidant and antimicrobial activity, orange peel extract improved shrimp's chemical and sensory qualities and reduced their black spots in the refrigerator temperature.