en Fish processing Fish processing پژوهشي Orginal research papers <span lang="TR" style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">In this study, the effect of glazing with <i>Arthrospira</i> (<i>Spirulina</i>) <i>platensis</i> extract (SPE) were evaluated on the quality characteristics of <i>Fenneropenaeus </i>(<i>Penaeus</i>) <i>indicus</i> at frozen temperature.<b> </b>Three different concentrations of SPE (0.3, 1.0, and 1.3%) were used and compared with water glazing (WG) and unglazing conditions (UG). Shrimp quality was measured by pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), textural properties (hardness and cohesiveness), and sensory characteristics for five months of frozen storage</span></span></span><span lang="TR" style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">.</span></span></span><span lang="TR" style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black"> Results illustrated that the glazing treatment reduced the quality loss of shrimp in the course of frozen storage, compared to the unglazed control sample.<b> </b>Variation range of pH, PV, TVB-N, and TBA after 150 days increased to 7.68&ndash;7.79, 2.70&ndash;2.74 meq per kg O₂ lipid, 28.12&ndash;30.08 mg/100g, 2.53&ndash;2.88 mg per kg MDA, respectively. The values of cohesiveness, hardness and sensory of all groups decreased after 150 days.<b> </b>As regards the glazed samples, those treated with SPE<b> </b>showed<b> </b>lower TVB-N, PV, TBA, and higher textural and sensory properties. However, further research is necessary to optimize the use of SPE in the glazing system.</span></span></span><span style="font-size:11pt"><span sans-serif="" style="font-family:Calibri,"><span dir="RTL" lang="AR-SA" style="font-size:12.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black"></span></span></span></span></span> hrimp, Glazing, Textural, Frozen storage, TVB-N, PV, TBA 252 260 http://jifro.ir/browse.php?a_code=A-10-4422-2&slc_lang=en&sid=1 M.H. Daneshi dr.daneshi@yahoo.com 100319475328460047737 100319475328460047737 No Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran A.A. Motallebi Moghanjoughi abbasalimotallebi@gmail.com 100319475328460047738 100319475328460047738 Yes Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran L. Golestan golestan57@yahoo.com 100319475328460047739 100319475328460047739 No Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran