Performance of Allium cepa and Allium sativum essential oils on the quality of marine shrimp Litopenaeus vannamei (Boone, 1931) under MAP

Essential oils of the species Allium cepa (OEC) and Allium sativum (OES) were investigated in isolation and in combination with modified atmosphere packaging (MAP) in the proportion of 60% CO2 + 30% N2 + 10% O2. The objective was to evaluate the performance of ten treatments of marine shrimp Litopenaeus vannamei, stored for 15 days under refrigeration (4 & PLUSMN; 2 degrees C). Essential oils were equally effective against the visible metabolic activity of gram-positive bacteria, but OES indicated significantly higher concentrations (p < 0.05) of total phenols, with higher anti-DPPH activity and LD50 in bioassay with Artemia salina Leach. The combination of treatments improved the technological and sensorial quality of marine shrimp L. vannamei. Color changes and multiplication of pathogenic microorganisms were delayed, highlighting the MAP +2% OEC and 0.5% OES treatments, as well as the shelf life that was extended to at least 15 days under refrigerated storage.