Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin

Assessment of edible gelatin coating solution enriched with essential oil obtained from orange (Citrus sinensis (L) Osbeck) leaves on the quality and shelf life of cold stored deep water pink shrimp (Parapenaeus longirostris Lucas 1846) was studied. Gelatin (G) and 2% orange leaf essential oil incorporated gelatin (G+OL) solution, which was selected after antimicrobial and antioxidant analysis, were used for coating. Microstructure characterization of the gelatin films was done by Scanning Electron Microscopy. Sensory and melanosis, microbiological [total viable counts (TVC), psychrotrophic bacteria counts (PBC), Enterobacteriaceae (EB)1, chemical [sulphur dioxide (SO2), pH, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), peroxide value (PV)] and physical (color) analysis were carried out for control and coated samples and shelf-life was determined throughout the storage period of 14 days.