We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effect of Green Tea Extract in Combination with Ascorbic Acid on the Retardation of Melanosis and Quality Changes of Pacific White Shrimp During Iced Storage.
- Authors
Nirmal, Nilesh; Benjakul, Soottawat
- Abstract
Melanosis and quality changes of Pacific white shrimp ( Litopenaeus vannamei) treated with 0.1% green tea extract (GTE) in combination with ascorbic acid (AA) at different levels (0%, 0.005%, and 0.01%) were monitored during iced storage of 12 days. Based on in vitro study, 0.1% GTE inhibited polyphenoloxidase (PPO) from cephalothorax of Pacific white shrimp by 60.2%. Nevertheless, 0.1% GTE in combination with 0.01% AA exhibited the greater PPO inhibitory activity (93.0%) ( P < 0.05). When shrimp treated with 0.1% GTE in combination with AA (0.005 or 0.01%; GTE + AA), the increase in psychrophilic bacteria and spoilage microorganisms including HS- producing bacteria and enterobacteriaceae were retarded to a higher extent, in comparison with the control and those treated with 1.25% sodium metabisulfite (SMS; P < 0.05). The coincidental lowered rates of increase in pH, total volatile base content and thiobarbituric acid reactive substances were obtained in the shrimp treated with GTE + AA ( P < 0.05). Additionally, shrimp treated with GTE + AA had the lower melanosis score but higher score for color, odor, taste, flavor, and overall likeness, compared with the control and those treated with SMS ( P < 0.05). Generally, AA at levels of 0.005% and 0.01% showed a similar synergist effect with GTE on both melanosis inhibition as well as retardation of quality loss of shrimp.
- Subjects
GREEN tea; PLANT extracts; VITAMIN C content of food; MELANOSIS; WHITELEG shrimp; ICED tea; FOOD storage; FOOD quality; POLYPHENOL oxidase
- Publication
Food & Bioprocess Technology, 2012, Vol 5, Issue 8, p2941
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-010-0483-5