The effects of the extract obtained from giant red shrimp (Aristaeomorpha foliacea) shells on chemical physical and sensorial properties of refrigerated anchovy (Engraulis encrasicolus)

This study aims to determine the effects of extract obtained from giant red shrimp (Aristaeomorpha foliacea) shells on the changes in chemical, physical and sensorial parameters of anchovy (Engraulis encrasicolus) during 18 days of refrigerated storage. Butylated hydroxytoluene (BHT) was used for the comparison of antioxidant effects.Total antioxidant activity of shell extract was determined 45.84%, total phenol matter content was 17.87 mg/100g shell, and total carotenoid content in shells was 203.10 mg/kg.The investigation of changes in fishes during refrigerated storage indicated that lipid oxidation significantly increased (p<0.01). Compared to control group, BHT and different rates of shell extract were determined to have significant effects on prevention of oxidation. Comparison of total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide, free fatty acids and pH values indicated that the most positive result was found in the BHT added group, which was followed by the groups containing 0.5%, and 0.1% of shell extracts, and control group. Total saturated, monounsaturated and polyunsaturated fatty acid contents of groups with 0.5% of shell extract and BHT addition demonstrated no significant increase at the end of storage (p<0.05). As a result of sensorial evaluations, BHT group gained more credit, which was followed by the group with 0.5% of shell extract (p<0.05). In this study, it was concluded appropriate to use natural shell extracts besides synthetic antioxidants during the storage of fishes.