The efficacy of tragacanth gel incorporated with cell-free supernatants of Lactobacillus sakei and Lactobacillus curvatus for preserving Pacific white shrimp

Shrimp is a highly perishable product with high amounts of protein and polyunsaturated fatty acids. It is essential to create efficient solutions because the sector has faced serious problems due to its short shelf life. The goal of the current study was to extend the shelf life of shrimp during refrigeration by examining the effects of cell-free supernatant (CFS) of Lactobacillus curvatus and Lactobacillus sakei incorporated with tragacanth gel (TG) coating on microbiological and physicochemical quality indicators. Three replications of four batches of shrimp were prepared and coated with one of four different coatings: C (control: 1.5% TG gel), SMS (1.5% TG containing 150 mg/L sodium metabisulfite), TS1 (TG with 50% diluted L. sakei CFS), and TS2 (TG with 50% diluted L. curvatus CFS). The findings revealed that coating shrimps with a CFS-contained gel extended the microbial shelf life by at least two days (P < 0.05). They also displayed lower levels of TVBN, TMA, and TBARS as well as higher sensory scores (P < 0.05) when compared to the control and SMS treatments. L. curvatus CFS was more effective than L. sakei CFS in increasing shrimp shelf life. This study demonstrates the viability of adding LAB CFS to marine products to extend shelf life.