The potential of tragacanth (TG) coating incorporated with Persian lime peel extract (PLPE) for reducing 50% of sodium metabisulfite (SMS) in shrimp was investigated. Four groups of shrimps immersed in water (Control), 1.25% SMS solution (SMS), TG with 1% PLPE, and 0.625% SMS (TSL1%), and TG containing 2% PLPE and 0.625% SMS (TSL2%) and analyzed for different quality characteristics over 10 days at 4°C. The TSL extended the microbial shelf life of shrimp by about 6 and 2 days, respectively, compared with the control and SMS groups. It also resulted in lower volatile base nitrogen, trimethylamine, and lipid peroxidation compared with the control and SMS (p < .05). The TG+PLPE+SMS also improved the sensory attributes and reduced the color changes and melanosis of shrimp more than the SMS. Therefore, using a combination of TG and PLPE can prolong the shelf life and reduce the sulfite residue in shrimp during cold storage.
Novelty impact statement
In this study, we have investigated the ability of substitution 50% of SMS by TG coating incorporated with PLPE in the shelf life extension of shrimp during refrigeration. The incorporation of PLPE and a half dose of SMS in TG coating increased the shelf life of shrimp, as shown by: (1) the retardation of the microbial growth for about 6 days; (2) reduction of the TVBN, TMA‐N, and TBA production for about 90, 75, and 50%, respectively; and (3) retardation of melanosis and sensory changes. TG coating incorporated with PLPE and a half dose of SMS may serve as an active coating for shrimp preservation.