Capability of amla extract was investigated on Indian white prawn (Fenneropenaeus indicus) stored at 4°C for 28 days. FTIR was done to obtain distinctive molecular components of analysed extract. Amla ethanolic extract was assigned to total phenolic content , total flavonoid content and PPO inhibition assay to evaluate its potentiality. Biochemical parameters, total viable count, melanosis formation and sensory evaluation were performed to investigate efficacy of amla and to determine shelf-life stability of chilled shrimp. Present study found amla extract to be potent to retard quality loss by lowering the increasing biochemical indices, microbial load and black spot formation as well as by maintaining sensory quality compare to untreated group (p<0.05).
Keywords: Amla extract, Black spot, Indian white prawn, PPO inhibition, Quality
