Effect of Rosemary on the Quality Characteristics of White Shrimp (Litopenaeus Vannamei)

We assessed the influence of rosemary on some of the quality characteristics of Litopenaeus vannamei shrimp stored under freezing temperature for 180 days. Whole shrimp (WS), peeled shrimp (PS) and PS with dehydrated rosemary (RS) were stored at −28.3 ± 3.8C. Physicochemical and sensorial analysis was carried out. After 180 days, RS had lower pH ( P = 0.001) and thiobarbituric acid‐reactive substances (TBARS; P = 0.001) values and higher carotenoids ( P = 0.003). WS samples were firmer at 180 days ( P = 0.001), although rancid taste and smell were perceived with greater intensity ( P = 0.001). The color was more intense in RS and PS than in WS ( P = 0.030). Rancid taste was detected in RS only at 120 days at significantly lower intensity ( P = 0.001) than WS and PS. Our study suggests that dehydrated rosemary can improve the quality of frozen L. vannamei peeled shrimp. PRACTICAL APPLICATIONS Farmed shrimp has gained importance in the global market, and the study of their physicochemical and sensory characteristics is therefore essential. Commercially, shrimp is mainly available in the frozen form, and alternatives to extend its quality during storage are of great interest for consumers and suppliers in the food industry. Dehydrated rosemary can be added to frozen shrimp to improve its quality and maintain the nutritional characteristics during storage.