Effects of ferulic acid on shelf life of whiteleg shrimp in the storage conditions of -18 °C

Effects of ferulic acid for preventing black spots forming or melanosis in whiteleg shrimps (Litopenaeus vannamei), and its replacement by synthetic compounds and determining the shelf life of shrimp in cold storage were evaluated. Four treatments were immersed shrimp in ferulic acid at two concentration of 2 % and 4% in sodium metabisulfite at a concentration of 3 % without ferulic acid. Peroxide value, thiobarbituric acid, free fatty acids and trimethylamine factors showed significant differences in 4% and 2% ferulic acid and sodium metabisulfite treatments compared to without ferulic acid (P<0.05). However, pH, protease and TVB-N showed no significant differences in experimental samples compared samples including of sodium metabisulfite and without ferulic acid (P>0.05). Sensory factors including color of 4% and 2% ferulic acid treatment showed significant difference compared to without antioxidant treatment (P<0.05). Sensory quality showed no significant difference in 4% ferulic acid treatment compared to sodium metabisulfite treatment (P>0.05). Color factor showed significant difference in 4% and 2% ferulic acid and sodium metabisulfite treatments compared to without ferulic acid control samples (P<0.05). Despite 4% ferulic acid and sodium metabisulfite treatments, black spot was formed in 2% ferulic acid treatments during 3 months storage. It was formed in without ferulic acid treatment in less than a month. According to the results, ferulic acid at a concentration of 4 % could be a proper substitute for sodium metabisulfite for preventing black spots forming in whiteleg shrimp during 6 months storage.