The extent of some integration between organic acids and compounds in controlling parasitic infestation of shrimp.

Background: Shrimp is one of the most delicious seafoods, with high nutritive values, including high protein content, omega-3 fatty acids, minerals, and trace elements. However, shrimp are liable for several parasitic infestations. Aim: This study examined parasitic infestation in retailed shrimp in Egypt. The histopathological and sensory effects of parasite infestation on shrimp were also examined. The parasite-inhibiting and shrimp-sensory-improving actions of organic acids were also explored. Methods: Samples of 200 shrimp were collected from retail markets in Kalyobia Governorate, Egypt. The parasitic infestation of the collected shrimp samples was examined, and the sensory and histopathological changes were investigated. Thiobarbeturic acid (TBA), total volatile base nitrogen (TVBN), and pH were also measured. In a protection trial, the use of a mixture of 1% lactic and acetic acid, peracetic acid, acidified sodium chloride, and electrolyzed water was tested for their ameliorative effects. Results: This investigation showed that parasitic infestation was recorded at 25% (50 of 200 samples). The contaminated shrimp had bleeding, empty stomach, midgut, and pale hepatopancreas. Additional parasite identification indicated that the shrimps were infected with Conclusion: Such acids should be used during shrimp processing to improve their sensory, chemical, and antiparasitological properties.