Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris) |
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| Affiliation: | 1. College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, 524088, China;2. Institute of Biochemistry and Molecular Biology of Guangdong Medical University, Dongguan, Guangdong Province, 523808, China;1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China;2. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China;3. Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China;4. Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China;1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC (formerly Instituto del Frío), C/ José Antonio Nováis, 10, 28040 Madrid, Spain;2. Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato, Ecuador;1. Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin;2. Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands;1. Dept. of Food Science and Technology, Ayatollah Amoli, Islamic Azad University, P.O. Box 678, Amol, 46351-43358 Mazandaran, Iran;2. Dept. of Food Science, Sari Agricultural Sciences and Natural Resources University, P.O. Box 578, Sari, Mazandaran, Iran;3. Dept. of Food Science, Tajan Institute, P.O. Box 47617964, Mazandaran, Ghaem-shahr, Iran |
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| Abstract: | The aim of this work was to assess the effect of several melanosis-inhibiting formulations on quality of deepwater pink shrimp (Parapenaeus longirostris) during storage. The formulations tested were as follows: one containing 4-hexylresorcinol (0.1%) in combination with organic acids (citric, ascorbic and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and di-sodium di-hydrogen pyrophosphate [PPi]); a commercial formula based on sulphites (3%), and another formulation containing a mixture of chitosan (0.3%) and commercial sulphites. Non-treated shrimp were used as control. The 4-hexylresorcinol-based formulation was more effective than 3% of commercial sulphite solutions in preventing melanosis. This treatment prolonged the sensory acceptability of shrimp by up to six days in ice storage. During chilled storage, the treatment with the 4-hexylresorcinol-based formula inhibited the growth of microorganisms by 1.5–2 log cycles as compared to commercial sulphites, especially H2S-producers and pseudomonads. At the end of the experimental period, TVB-N levels were slightly higher in the lot treated with 4-hexylresorcinol (33 mg/100 mg) and reflected greater endogenous enzymatic activity, since the counts of the spoiler microorganisms remained around log 5 cfu/g or even lower. In general, the incorporation of chitosan to sulphites did not improve or produce a marked effect on shrimps during storage. During the sensory analysis, the panellists rated all the lots very similar, although the 4-hexylresorcinol formulation was the only one with a neutral odour at the end of the period. The 4-hexylresorcinol-based formulation induced yellow-green colorations to some extent in the cephalothorax, possibly due to the effect of organic acids and chelants, while the rest of the lots presented greyish/blackish colorations. Therefore, the formulation based on 4-hexylresorcinol may safely substitute traditional sulphites to improve the quality of fresh shrimp and prolong their shelf life during storage. |
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