Combined effect of orange peel essential oil and gelatin coating on the quality and shelf life of shrimps

Quality and shelf life of deep water pink shrimp (Parapenaeus longirostris Lucas 1846) coated by active edible coatings consisted of gelatin and orange (Citrus sinensis (L.) Osbeck) peel essential oil (OPEO) was determined. Orange peels were provided as a by-product from a fruit juice factory and its active chemical components were determined by GC analysis. Sensory and melanosis evaluation, microbiological [total viable counts (TVC), total psychrotrophic bacteria (PB), Enterobacteriaceae (EB), lipolytic bacteria (LB)], chemical [sulphur dioxide (SO2), pH, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), peroxide value (PV), free fatty acid (FFA)] and physical (color and weight loss) analyses were carried out and shelf-life was determined on every other days throughout the storage period of 14 days.