en Fish processing Fish processing پژوهشي Orginal research papers <span style="font-size:11pt"><span style="line-height:120%"><span style="font-family:Calibri,sans-serif"><span lang="TR" style="font-size:12.0pt"><span style="line-height:120%"><span new="" roman="" style="font-family:" times=""><span style="color:black">In the current study, glazing with water and <i>Arthrospira</i> (<i>Spirulina</i>) <i>platensis</i> extract (SPE) were used to keep the quality characteristics of <i>Litopenaeus vannamei</i> intact during frozen storage. For this purpose, fresh shrimps were dipped into water diluted with 0.3, 1.0, and 1.3% of SPE solutions before freezing, then glazed and stored at -18&deg;C for 150 days. Quality loss of shrimp was measured by pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), textural properties, (hardness and cohesiveness) and sensory characteristics. The variation range of pH, PV, TVB-N, and TBA after 150 days increased to 7.67&ndash;7.82, 2.69&ndash;2.75 meq per kg O₂ lipid, 28.04&ndash;29.92 mg/100g, 2.48&ndash;2.81 mg per kg MDA, respectively. The values of cohesiveness, hardness and sensory of all groups decreased after 150 days. Results showed that compared to the unglazed control samples, glazing treatment reduced the quality loss of shrimp during the 150 days of frozen storage. Results also illustrated that <i>Spirulina </i>glazed shrimp samples had lower TVB-N, PV, TBA, and higher textural and sensory properties compared to the other treatments.</span></span></span></span></span></span></span> Litopenaeus vannamei, Spirulina platensis, Glazing, Quality, Frozen storage 36 43 http://jifro.ir/browse.php?a_code=A-10-4422-1&slc_lang=en&sid=1 M.H. Daneshi dr.daneshi@yahoo.com 100319475328460047109 100319475328460047109 No Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran A.A. Motallebi Moghanjoughi abbasalimotallebi@gmail.com 100319475328460047110 100319475328460047110 Yes Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran L. Golestan golestan57@yahoo.com 100319475328460047111 100319475328460047111 No Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran