{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,16]],"date-time":"2026-01-16T17:17:44Z","timestamp":1768583864887,"version":"3.49.0"},"reference-count":32,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2020,5,14]],"date-time":"2020-05-14T00:00:00Z","timestamp":1589414400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"European Regional Development Funds (FEDER)","award":["ED431C 2018\/05"],"award-info":[{"award-number":["ED431C 2018\/05"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Hypnea musciformis (HM) and Acanthophora muscoides (AM) red seaweeds were evaluated for their antioxidant properties and efficacy to extend the chemical shelf life of black tiger shrimp (Penaeus monodon) during 14-daystorage. Treated shrimp were soaked in five percent ethanolic solution with 500 \u00b5g\/mL of AM or HM powder for 30 min. HM had more phenols and flavonoids, increased radical scavenging activity, and greater H2O2 reducing power than AM in vitro. Biochemical quality indicators were significantly higher in the control group, followed by HM- and AM-treated samples during storage. On day 14 of storage, controls contained significantly higher amounts of biogenic amines than HM- or AM-treated samples. The shelf life of chilled stored shrimp increased due to the presence of compounds of butylated hydroxytoluene, sulfurous acid, heptadecane, mono (2-ethylhexyl), and 1,2-propanediol found in AM extract and sulfurous acid and 1,2-propanediol found in HM extract. A control group was soaked in the same ethanolic solution as treated samples without algae powder for 30 min. Each group was kept ice-cold during the soaking period. The results obtained demonstrate the usefulness of two seaweed extracts, Hypnea musciformis and Acanthophora muscoides, combined with ice by decreasing the formation of toxic biogenic amines in shrimp, enhancing its shelf life during ice storage.<\/jats:p>","DOI":"10.3390\/foods9050634","type":"journal-article","created":{"date-parts":[[2020,5,15]],"date-time":"2020-05-15T10:53:59Z","timestamp":1589540039000},"page":"634","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon)"],"prefix":"10.3390","volume":"9","author":[{"given":"Abimannan","family":"Arulkumar","sequence":"first","affiliation":[{"name":"Department of Oceanography and Coastal Area Studies, School of Marine Sciences, Alagappa University, Science Campus, Karaikudi 630 003, Tamil Nadu, India"},{"name":"Department of Biotechnology, Acahriya Arts and Science College (Affiliated to Pondicherry University), Puducherry 605 110, India"}]},{"given":"Kumar","family":"Satheeshkumar","sequence":"additional","affiliation":[{"name":"Department of Oceanography and Coastal Area Studies, School of Marine Sciences, Alagappa University, Science Campus, Karaikudi 630 003, Tamil Nadu, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6587-1267","authenticated-orcid":false,"given":"Sadayan","family":"Paramasivam","sequence":"additional","affiliation":[{"name":"Department of Oceanography and Coastal Area Studies, School of Marine Sciences, Alagappa University, Science Campus, Karaikudi 630 003, Tamil Nadu, India"}]},{"given":"Palanivel","family":"Rameshthangam","sequence":"additional","affiliation":[{"name":"Department of Biotechnology (DDE), Science Campus, Alagappa University, Karaikudi 630 003, Tamil Nadu, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7992-1491","authenticated-orcid":false,"given":"Jose M.","family":"Miranda","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica Anal\u00edtica, Nutrici\u00f3n y Bromatolog\u00eda, Facultade de Veterinaria, Universidade de Santiago de Compostela, 27002 Lugo, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2020,5,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"683","DOI":"10.1016\/j.foodchem.2011.03.087","article-title":"The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage","volume":"128","author":"Alcicek","year":"2011","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Martinez-Albores, A., Lopez-Santamarina, A., Rodriguez, J.A., Ibarra, I.S., Del Carmen Mondragon, A., Miranda, J.M., Lamas, A., and Cepeda, A. 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