Efficacy of pomegranate phenolic extract and chitosan as an edible coating for shelf life extension of Indian white shrimp during refrigerated storage

Fresh shrimp samples in peeled and un-deveined (PUD) form divided into five lots viz., (1) untreated (control), (2) 1% chitosan-coated (CH 1%), (3) 1% pomegranate phenolic extract-coated (PPE 1%), (4) 0.5% chitosan and 0.5% PPE-coated (CH + PPE 1%) and (5) 1% chitosan and 1% PPE (CH + PPE 2%). Characterisation of ethanolic extracts of pomegranate phenolic extract was determined along with biochemical, microbiological and sensory qualities of shrimps during refrigerated storage. pH values, trimethylamine nitrogen, total volatile base nitrogen, peroxide value and thiobarbituric acid values of control and coated samples were recorded lowest in combination samples (CH + PPE 1% and CH + PPE 2%) compared to control, CH and PPE alone treated samples. Lowest total aerobic plate counts and better acceptable sensory scores were recorded in CH + PPE 2% samples during the later stages of refrigerated storage. The results suggest that the edible coating of CH + PPE enhanced the shelf life of refrigerated shrimps to 10 days due to the synergistic effects of chitosan coating and PPE.