CONTRIBUTION TO BIO-CONSERVATION OF SHRIMP "Parapenaeus longirostris" WITH Citrus limon

Pink shrimp (Parapenaeus longirostris) is exposed to an alteration resulting in blackening at the cephalothorax and leg joints after only six hours of fishing (phenomenon of melanosis). Metabisulfite repressors are agents of the most used in the inhibition of melanosis but unfortunately that can cause heart attacks in some people. Our work aims to investigate the effect of lemon juice and salt on the quality of shrimp at two storage temperatures (0°C and 4°C). The results show that only 20% marinade with lemon juice and 10% of Sodium Chloride appears to be most effective in slowing the development of shrimp melanosis up to 6 days (with a soaking time and temperature of 2 hours storage at 0°C). This was proved with the results of physicochemical, organoleptic and microbiological analyzes of shrimp during its period of conservation.