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- Title
Effect of different chemical compounds as coadjutants of 4-hexylresorcinol on the appearance of deepwater pink shrimp ( Parapenaeus longirostris) during chilled storage.
- Authors
Martínez-Alvarez, Oscar; Gómez-Guillén, Carmen; Montero, Pilar
- Abstract
Different chemical compounds (kojic acid, cumic acid, phytic acid, sodium metabisulphite, magnesium carbonate, sorbic acid and different protease inhibitors) were used as coadjutants in 4-hexylresorcinol (4-HR)-based melanosis-inhibiting formulas tested for inhibiting melanosis in pink shrimp ( Parapenaeus longirostris). The experiment was performed on board ship. Increasing concentrations of 4-HR delayed the occurrence of melanosis during storage. However, 4-HR could not prevent the appearance of a yellow-greenish colouration in the cephalothorax that diminishes the consumer acceptability of shrimps. The incorporation of protease inhibitors (ethylenediaminetetraacetic acid, disodium dihydrogen pyrophosphate, iodoacetic acid, egg white and phenylmethylsulphonyl fluoride) into the 4-HR-based mixtures improved the acceptability after storage, suggesting that protease activity post-mortem contributes to the reduction in the final acceptability of crustaceans.
- Subjects
SHRIMPS; PENAEUS; MELANOSIS; PROTEASE inhibitors; CRUSTACEA; ETHYLENEDIAMINETETRAACETIC acid; FOOD storage; FOOD science; 4-Hexylresorcinol
- Publication
International Journal of Food Science & Technology, 2008, Vol 43, Issue 11, p2010
- ISSN
0950-5423
- Publication type
Article
- DOI
10.1111/j.1365-2621.2008.01810.x