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  • 1 Department of Food Engineering, Faculty of Agriculture, University of Akdeniz Antalya. Turkey
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The effect of organic acids on the melanosis inhibition and shelf-life on shrimp was investigated. Shrimps were treated with 1% solutions of lactic, citric, acetic acids, sodium metabisulfite (0.3%) and their various combinations. After treatments the shrimps were stored at 4 °C and evaluated for melanosis every day and quality changes on every other day. Combinations with sodium metabisulphite were the most effective in delaying melanosis. Citric and lactic acids extended shelf life to a lesser extent but acetic acid had no effect.

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