USE OF NATURAL PLANT EXTRACTS IN BATTER COATING OF SHRIMP AND THEIR EFFECTS ON THE QUALITY OF SHRIMP DURING FROZEN STORAGE

Commercial extracts of garlic, tomato and grape seed were separately added into batter coating formulation. Quality changes of coated shrimps were investigated during frozen storage. Samples with added extracts had higher pH values than the control group. Higher total volatile basic nitrogen value was found in the sample with tomato extract compared with extract containing garlic and grape seed extracts. The lowest trimethylamine concentration was found in the sample containing garlic extract. Although the most effective extract in retarding oxidation was grape seed extract, garlic extract had protective effect against spoilage. The lowest scores for sensory appearance, odor and taste were found in samples with grape seed extract. It was concluded that use of plant extracts in the coating mixture affected the quality of shrimp during frozen storage. It was also found that the sample with garlic extract was the best product in terms of sensory characteristics.

PRACTICAL APPLICATIONS

Shrimp is a perishable product and it is important to extend its shelf life. Battered products have gained a grown consideration in the field of ready to eat seafood. Most of researches on batter-coated food products have focused on reducing the amount of fat absorbed during frying and improving rheological properties. There is no study on addition of antioxidative, antibacterial agents to coating mix. This is a new approach to improve the quality and shelf life.