Nurfaidah, N. (2025). Lime Juice Marination with Local Spices: A Low-Cost Approach to Fresh Shrimp Preservation. Egyptian Journal of Aquatic Biology and Fisheries, 29(4), 2911-2923. doi: 10.21608/ejabf.2025.449302
Nurfaidah Nurfaidah. "Lime Juice Marination with Local Spices: A Low-Cost Approach to Fresh Shrimp Preservation". Egyptian Journal of Aquatic Biology and Fisheries, 29, 4, 2025, 2911-2923. doi: 10.21608/ejabf.2025.449302
Nurfaidah, N. (2025). 'Lime Juice Marination with Local Spices: A Low-Cost Approach to Fresh Shrimp Preservation', Egyptian Journal of Aquatic Biology and Fisheries, 29(4), pp. 2911-2923. doi: 10.21608/ejabf.2025.449302
Nurfaidah, N. Lime Juice Marination with Local Spices: A Low-Cost Approach to Fresh Shrimp Preservation. Egyptian Journal of Aquatic Biology and Fisheries, 2025; 29(4): 2911-2923. doi: 10.21608/ejabf.2025.449302
Lime Juice Marination with Local Spices: A Low-Cost Approach to Fresh Shrimp Preservation
This study aimed to evaluate the effect of lime juice marination on the shelf life and sensory quality of shrimp (Penaeus spp.) as a low-cost preservation method. Fresh shrimp samples, each weighing 10–12 g, with a total sample weight of 3 kg, were sourced from the Segiri Traditional Market in Samarinda, East Kalimantan, Indonesia. The shrimp were manually peeled, cleaned, and marinated with freshly squeezed lime juice, followed by the addition of salt, shallots, chili, and basil leaves. The marinated products were then stored at room temperature (±27 °C) and under refrigeration (4 °C) to monitor changes in sensory attributes and spoilage indicators. The results showed that lime juice extended the shrimp’s shelf life to approximately 12 hours at room temperature and up to 2–3 days under refrigeration, without visible signs of spoilage such as off-odor, discoloration, or slime formation. The observed improvements in shelf life and sensory quality were attributed to the antimicrobial effects of citric acid and the synergistic bioactive compounds present in the added spices. This method provides a practical and culturally relevant approach to enhancing the safety, sensory acceptability, and marketability of shrimp, particularly in regions with limited access to refrigeration.
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