Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage.

Abstract

Melanosis, microbiological, chemical, and physical changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin were monitored during iced storage of 10 days. Whole shrimp treated with catechin solution (0.05 or 0.1%) had retarded growth of psychrophilic bacteria and spoilage microorganisms including H(2)S-producing bacteria and enterobacteriaceae throughout storage in comparison with the control and those treated with 1.25% sodium metabisilfite (SMS) (P < 0.05). The lower increases in pH and total volatile base (TVB) content were obtained in the shrimp treated with catechin solution at both levels, compared with those of other samples (P < 0.05). Lipid oxidation, loss in freshness and melanosis were lowered by catechin treatment. In general, the efficacy of catechin in lowering melanosis and quality losses increased with increasing levels used. Additionally, catechin (0.01, 0.05, and 0.1% (w/v)) showed inhibitory activity toward polyphenoloxidase (PPO) of Pacific white shrimp in a dose-dependent manner. Therefore, catechin can be used as a promising melanosis inhibitor as well as an antimicrobial and an antioxidant in ice-stored shrimp.

• Authors: Nilesh Prakash Nirmal, Soottawat Benjakul
• Journal: Journal of agricultural and food chemistry (J Agric Food Chem) Vol. 57 Issue 9 Pg. 3578-86 (May 13 2009) ISSN: 1520-5118 [Electronic] United States
• PMID: 19309075 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't)

Chemical References

• Melanins
• Solutions
• Catechin
• Catechol Oxidase

Topics

• Animals
• Catechin (administration & dosage)
• Catechol Oxidase
• Cold Temperature
• Colony Count, Microbial
• Consumer Behavior
• Food Preservation (methods)
• Hydrogen-Ion Concentration
• Melanins (analysis)
• Penaeidae (chemistry)
• Pigmentation (drug effects)
• Quality Control
• Shellfish (analysis, microbiology)
• Solutions