Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.

Document Type : Original Article


1 Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Toukh, Egypt.

2 Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Benha University, Toukh, Egypt

3 Department of Food Hygiene, Animal Health Research Institute, Egypt.


Nowadays, the customer’s approach towards naturally preserved fish meat products gained interest to overcome health risks of synthetic preservatives. So, our investigation aimed to study the effectiveness of natural preservatives for controlling histamine formation and spoilage in chilled shrimp. The potential of Moringa extract (MOE), Green tea extract (GTE) and Olive leaves extract (OLE) (1.5% for each) to act as antioxidant in shrimp was evaluated. The values of histamine recorded in control group were significantly differing from MOE, GTE and OLE (p < 0.05) throughout days of chilled storage. These findings emphasized the effect of the plant extracts to extend the shelf life of chilled shrimp and improve sensory attributes (color, odor, texture and over all acceptability) and physicochemical characteristics (pH, TBA and TMA) during storage period up to 14 days under refrigerated storage (4°C). These findings suggest that the extract especially olive leaves may serve as an alternative choice to use as a food additive extending the shelf life in shrimp.


Main Subjects