Influence of Coated Phycocyanin on Shelf Life of Infected <i>Penaeus semisulcatus</i>

ABSTRACT The present study was undertaken to evaluate the antioxidant and antimicrobial activity of chitosan‐alginate‐coated phycocyanin (PC) extract from Spirulina sp. on Penaeus semisulcatus infected with Salmonella typhimurium stored at 4°C and 8°C for 21 days. Four groups of shrimp treatments—a control sample (without infection and PC), an infected sample without PC, a non‐infected sample + PC and an infected sample + PC—were used. The toxicity test revealed no toxicity of PC against Caenorhabditis elegans . The results of the pH, thiobarbituric acid, peroxide value (PV) and total volatile basic nitrogen showed that the lowest amounts of these factors were observed in the samples immersed in PC, whereas the highest values belonged to the samples infected with Salmonella . On the basis of the total number of bacteria in food (log 10⁷ CFU/g), the shelf life of shrimps treated with PC increased by 14 and 4 days at 4°C and 8°C, respectively, compared to the control. The diphenyl‐2‐picrylhydrazyl (DPPH) and ABTS results of the antioxidant activity indicated that the highest values were observed in the infected sample + PC after 21 days at 4°C and 8°C (82.65 ± 0.36 and 89.50 ± 0.43), respectively. The results of the colour assessment showed that the highest and lowest values belonged to the control sample (without infection and PC) and the non‐infected sample with PC, respectively. The results of sensory analysis showed that the samples enriched with PC had a higher overall acceptability than samples without PC. In conclusion, PC increased the shelf life of shrimp infected with Salmonella sp.