M. Pourmoghadam - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
H. Ahari - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
S.A. Anvar - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
S. Allahyaribeik - Department of Physical Oceanography, Science and Research Branch, Islamic Azad University, Tehran, Iran
M. Ataee - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

As the prolongation of shelf life in fish processing is  one of the industrial importance, it seems that food and aquatic scientists have been moving toward a point where more novel and efficient methods for refraining from food wastage like integrative systems using nanotechnology-based approaches. Penaeus semisulcatus(n=۲۴) were covered with saffron nanoemulsionat ۰% (control, group ۱), ۳% (group ۱), and ۵%(group ۲).They were kept at ۴ and ۸°C until further testing. The samples were assessed for microorganisms, sensory quality, peroxide value (PV), and pH.The lowest total count of bacteria, coliform count, and psychrophilic count  were observed in the shrimp samples covered with ۳ and ۵% saffron nanoemulsions stored at ۴and ۸°C, respectively (p<۰.۰۵). The lowest PV and pH were seen in the shrimp samples covered with ۳-۵% saffron nanoemulsions stored at ۴°C (p<۰.۰۵).It is concluded that nanoemulsions of saffron ۳% or ۵% can enhance the shelf life of shrimp,P. semisulcatus stored at ۴°C and ۸°C.

Saffron extract, Nanoemulsion, Ultrasonic, Shelf life, Penaeus semisulcatus