A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life A. Cadun * , S. Cakli, D. Kisla Fish Processing Technology Department, Fisheries Faculty, Ege University, Bornova- _ I zmir 35100, Turkey Received 19 January 2004; received in revised form 8 March 2004; accepted 8 March 2004 Abstract Marination of deep water pink shrimp (Parapenaeus longirostris, Lucas, 1846) was achieved using two different formulations (with and without antimicrobial agent) and quality changes of marinated shrimps during storage period at 1 °C were investigated. No significant differences were found between chemical and sensory analysis of two different marinated groups (p > 0:05) during the storage period. TEA (mg malonaldehyde/kg) values of two groups reached the value of consumption limit and rancidity progressed intensely at the end of the 40th day at 1 °C. This was confirmed by sensory evaluation. There were significant differences in psy- chotropic bacteria and aerobic bacteria counts of two marinated groups by which lower bacterial counts were determined in marinated shrimp with antimicrobial agent at day 40. Although bacterial load of marinated shrimp without antimicrobial agent was lower than the consumption limits at the end of the 40th day of storage at 1 °C, TBA value determined the shelf life of marinated shrimps with or without antimicrobial agent. Ó 2004 Elsevier Ltd. All rights reserved. Keywords: Shrimp; Marination; Proximate; Composition; Sensory analysis and shelf life 1. Introduction Deep-water pink shrimp (Parapenaeus longirostris) is a species, which is mostly caught a lot in Turkish seas. Especially in the processing plants of Marmara and the Aegean region, shrimps are peeled, cleaned, frozen and then stored frozen. Although they are sold too soon after they are caught, quality problems occur during long storage periods (Pala, Varlik, & Aran, 1988). Es- pecially in European countries (Germany, Netherland, Norway), shrimps of the size of deep-water pink shrimp are marinated, so new flavour and texture developments occur (Carlos & Harrison, 1999). Marinated shrimps are heavily consumed in European countries and America. Marinades are solutions, including sugar, spices, oil, acids (from vinegar, fruit juice, wine) and they are used to improve tenderness, juiciness, flavour and aroma and to extend shelf life of meat, poultry, seafood and vege- tables (Brandt, 1996; Carlos & Harrison, 1999; Feng & Huang, 2001; Harazak, 2000; Hull, 2001; Zheng, Hu- ang, Nelson, Bartley, & Gates, 1998). Shrimps have extra shelf life after marinating (Dalgaard & Jorgensen, 1999). Although marination technology in the meat and poultry industry is well developed, there is much less information about marinated shrimps. In Turkey, there are not many studies about mari- nation. Studies done were mainly on marinated fish. These studies are on marinated fish products and their production rules (Ersan, 1960), fried marinated products (Ersan, 1961), salted fishes, brined fish (Bakıcı, 1987), marinating shrimps and preventing colour changes (Pala et al., 1988), effects of temperature on vinegar/salt transition in production of marinade (Varlık, U gur, G€ oko glu, & G€ un, 1993), chemical composition and sensory analysis of marinated acivades (C ß elik, 1997), some changes during production of marinated anchovies with different acid–salt concentrations and determina- tion of shelf life (Aksu et al., 1997). * Correspondence author. Tel.: +90-232-3884000/1300; fax: +90-232- 3883685. E-mail address: cakli@mail.ege.edu.tr (A. Cadun). 0308-8146/$ - see front matter Ó 2004 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodchem.2004.03.024 Food Chemistry 90 (2005) 53–59 www.elsevier.com/locate/foodchem Food Chemistry