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Changes in melanosis, microbiology, and fat oxidation in Pacific white shrimps (Litopenaeus vannamei), when treated with Houttuynia cordata extract (designated E-DC), were monitored during cold storage for seven days at 20C. Whole shrimps treated with E-DC solution (0.025%, w/v) revealed slow growth of total aerobic microorganisms, Enterobacteriaceae and Pseudomonas aeruginosa, throughout cold storage in comparison to the control sample treated by water (p<0.05). The changes in pH, grey value, and TBARS value (thiobarbituric acid reactive substances) of shrimp samples treated with 0.025% E-DC solution were lower than those of control samples (p<0.05) and not different significantly in comparison to the 1.25% (w/v) sodium metabisulfite (SMS) samples (p>0.05). These results suggested the potential of using natural compounds from vegetable extraction as a safe and effective alternative for commercial chemical-derived preservatives in shrimp storage.