en aquaculture aquaculture پژوهشي Orginal research papers <span style="font-size:11pt"><span style="line-height:120%"><span sans-serif="" style="font-family:Calibri,"><span lang="TR" style="font-size:12.0pt"><span style="line-height:120%"><span new="" roman="" style="font-family:" times=""><span style="color:black">As the prolongation of shelf life in fish processing is&nbsp; 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. <i>Penaeus semisulcatus</i>(n=24) were covered with saffron nanoemulsionat 0% (control, group 1), 3% (group 1), and 5%(group 2).They were kept at 4 and 8&deg;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&nbsp; were observed in the shrimp samples covered with 3 and 5% saffron nanoemulsions stored at 4and 8&deg;C, respectively (<i>p</i><0.05). The lowest PV and pH were seen in the shrimp samples covered with 3-5% saffron nanoemulsions stored at 4&deg;C (<i>p</i><0.05).It is concluded that nanoemulsions of saffron 3% or 5% can enhance the shelf life of shrimp,<i>P. semisulcatus </i>stored at 4&deg;C and 8&deg;C.</span></span></span></span></span></span></span><br> &nbsp; Saffron extract, Nanoemulsion, Ultrasonic, Shelf life, Penaeus semisulcatus 828 852 http://jifro.ir/browse.php?a_code=A-10-2219-7&slc_lang=en&sid=1 M. Pourmoghadam pormoghadam.maedeh@gmail.com 100319475328460049088 100319475328460049088 No Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran H. Ahari dr.h.ahari@gmail.com 100319475328460049089 100319475328460049089 No Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran S.A. Anvar amiralianvar@gmail.com 100319475328460049090 100319475328460049090 Yes Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran S. Allahyaribeik s.allahyari@srbiau.ac.ir 100319475328460049091 100319475328460049091 No Department of Physical Oceanography, Science and Research Branch, Islamic Azad University, Tehran, Iran M. Ataee mataee@srbiau.ac.ir 100319475328460049092 100319475328460049092 No Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran