Quality Retention and Shelf Life Extension in the White Leg Shrimp Litopenaeus Vannamei (Boone, 1931) Using Acalypha indica Leaf Extract
Jayanthi J *
Department of Advanced Zoology and Biotechnology Guru Nanak College (Autonomous), Guru Nanak Salai, Velachery, Chennai – 600042, Tamil Nadu, India.
Ragunathan M.G
Department of Advanced Zoology and Biotechnology Guru Nanak College (Autonomous), Guru Nanak Salai, Velachery, Chennai – 600042, Tamil Nadu, India.
Jayashree M
Department of Advanced Zoology and Biotechnology Guru Nanak College (Autonomous), Guru Nanak Salai, Velachery, Chennai – 600042, Tamil Nadu, India.
Jevedha M
Department of Advanced Zoology and Biotechnology Guru Nanak College (Autonomous), Guru Nanak Salai, Velachery, Chennai – 600042, Tamil Nadu, India.
Siva. Porkodi
Department of Advanced Zoology and Biotechnology Guru Nanak College (Autonomous), Guru Nanak Salai, Velachery, Chennai – 600042, Tamil Nadu, India.
Kanakaraj K
Department of Advanced Zoology and Biotechnology Guru Nanak College (Autonomous), Guru Nanak Salai, Velachery, Chennai – 600042, Tamil Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
This study aimed to evaluate the efficacy of Acalypha indica leaf extract (AILE) on the quality retention and extend shelf- life of white leg shrimp Litopenaeus vannamei during ice storage for 15 days. Litopenaeus vannamei were subjected to Acalypha indica leaf extract (AILE) at a concentration of 10ml on the sample each day during the storage. They were stored at a shrimp to ice ratio of 1:3 until 15th day in an ice box. Evaluated parameters used to determine the shrimp quality include odour, texture and general appearance (inclusive of colour) were examined. The sensory evaluation survey of shrimp was conducted for 15 days in Guru Nanak College (Autonomous), Velachery, Chennai – 42, Tamil Nadu, India. Maceration method was followed for the extraction of Acalypha indica leaf extract (AILE). Sensory evaluation survey was conducted for quality evaluation of Litopenaeus vannamei. The difference in quality retention of both control and sample were observed by mean sensory scores. In comparison, the treatment with AILE natural additives prolonged the samples’ shelf life to 15 days during ice storage. The control recorded the lowest scores, while higher scores were obtained from the AILE treated sample. Therefore, it can be concluded that the extract of Acalypha indica leaf extract (AILE) can be used in quality retention and shelf- life extension of shrimp.
Keywords: White leg shrimp, Acalypha indica, shelf-life, quality retention