عنوان مقاله [English]
In this study, in order to investigate the effect of oral and combined gum coating and thyme extract on keeping vanilla shrimp in cold storage conditions (1.4° C), different treatments including: 1-control (immersion in distilled water and without coating), 2- coated treatment Consumed with 1% thyme essential oil, 3-1% coated gum-coated treatment and 4-combined treatment with 1% thyme-coated essential oil - 1% dehydrated gum, were tested every 4 days for a period of 12 days. Microbial tests; Counting the number of enterobacteriaceae and chemicals; TBA and TVN values were measured and melanosis was evaluated as well. With increasing in the retention time, the enterobacteria, TVN, TBA values and melanosis intensity significantly increased in the control treatment (P <0.05). The effect of 1% thyme coating and combined treatment on the number of enterobacteria was significant and could control the enterobacteria during the storage period (P <0.05) and Zedo gum-coated treatments did not have any significant effect on controlling the samples against texture corruption as well.