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To establish an effective method for the quality control of Pacific white shrimp, the effects of polyphenols (PP<\/jats:styled-content>) and polysaccharides (PS<\/jats:styled-content>) from Porphyra yezoensis<\/jats:italic> on the quality of Pacific white shrimp were assessed during refrigerated storage. Pacific white shrimp samples were treated with 5 g L\u22121<\/jats:sup> polyphenols, and 8 g L\u22121<\/jats:sup> polysaccharides, then stored at 4 \u00b1 1 \u00b0C for 8 days. All samples were subjected to measurement of total viable count (TVC<\/jats:styled-content>), pH<\/jats:styled-content>, total volatile basic nitrogen (TVB<\/jats:styled-content>\u2010N), K<\/jats:italic>\u2010value, thiobarbituric acid (TBA<\/jats:styled-content>), polyphenol oxidase (PPO<\/jats:styled-content>) activity, and were also assessed by sensory evaluation.<\/jats:p><\/jats:sec>RESULTS<\/jats:title>The results showed that PP<\/jats:styled-content>, PS<\/jats:styled-content>, and the mixture of polyphenols and polysaccharides (PP<\/jats:styled-content>+PS<\/jats:styled-content>) could inhibit the increase of total volatile basic nitrogen (TVB<\/jats:styled-content>\u2010N), thiobarbituric acid (TBA<\/jats:styled-content>) and K<\/jats:italic>\u2010value, and reduce total viable count (TVC<\/jats:styled-content>) compared with the control group. PP<\/jats:styled-content> could also inhibit polyphenol oxidase (PPO<\/jats:styled-content>) activity. Sensory evaluation proved the efficacy of PP<\/jats:styled-content> and PS<\/jats:styled-content> by maintaining the overall quality of Pacific white shrimp during refrigerated storage. Moreover, PP<\/jats:styled-content>+PS<\/jats:styled-content> could extend the shelf\u2010life of shrimp by 3\u20134 days compared with the control group.<\/jats:p><\/jats:sec>CONCLUSION<\/jats:title>PP<\/jats:styled-content>+PS<\/jats:styled-content> could more effectively maintain quality and extend shelf\u2010life during refrigerated storage. \u00a9 2016 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.7730","type":"journal-article","created":{"date-parts":[[2016,3,25]],"date-time":"2016-03-25T03:28:42Z","timestamp":1458876522000},"page":"291-298","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":60,"title":["Shelf\u2010life extension of Pacific white shrimp using algae extracts during refrigerated storage"],"prefix":"10.1002","volume":"97","author":[{"given":"Yingchang","family":"Li","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Bohai University, Food Safety Key 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