Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei).

• 影响指数: 9.231
• 发表时间: Feb 2022 15
• 来源期刊: Food Chem
• DOI: 10.1016/j.foodchem.2021.130924
• PMID: 34555773
• 文章类型: Journal Article
• 中科院分区: Q1
• 方向: 医学
• 作者列表: Li Y,Lei Y,Tan Y,Zhang J,Hong H,Luo Y

关键词: (-)-Epicatechin-3-gallat (PubChem CID: 199472); (-)-Epigallocatechin-3-gallate (PubChem CID: 65064); (-)-Gallocatechin-3-gallate (PubChem CID: 107905); Cadaverine (PubChem CID: 273); Freeze-chilled storage; Histamine (PubChem CID: 774); Hypoxanthine (PubChem CID: 135398638); Hypoxanthine riboside (PubChem CID: 135398641); Inosine 5′-monophosphate (PubChem CID: 135398640); Pacific white shrimp; Putrescine (PubChem CID: 1045); Quality attributes; Shelf-life; Spoilage bacteria; Tea polyphenol

Mesh: Food Storage; Humans; Melanosis; Microbiota; Polyphenols; Tea

Abstract

This study aimed to investigate melanosis, quality attributes, and bacterial growth of freeze-chilled Pacific white shrimp (Litopenaeus vannamei) during 6 days of chilled storage, as well as the preservative effects of tea polyphenol on shrimp. The results showed that freeze-chilled storage retarded the growth of bacteria and the accumulation of putrescine in shrimp. The growth of spoilage bacteria Photobacterium and Shewanella were inhibited. However, freeze-chilled storage aggravated melanosis and lipid oxidation. The total volatile basic nitrogen (TVB-N) slightly accumulated in the thawed shrimp. The incorporation of tea polyphenol preserved freeze-chilled shrimp. Melanosis and lipid oxidation of shrimp were alleviated. The accumulation of biogenic amines, TVB-N, hypoxanthine riboside, and hypoxanthine were retarded. Meanwhile, the growth of spoilage bacteria Pseudoalteromonas, Photobacterium, Psychrobacter, and Carnobacterium were inhibited. Based on sensory analysis, the shelf-life of chilled, freeze-chilled, and freeze-chilled tea polyphenol shrimp were 4 days, 3 days, and 6 days, respectively.