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Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage.
J Food Sci. 2009 Aug; 74(6):S240-7.JF

Abstract

Sulfur-containing compounds heated under alkaline condition (pH 10) were determined for inhibitory activity toward polyphenol oxidase (PPO) from Pacific white shrimp (Litopenaeus vannamei) and for antioxidative activity. Cysteine and glutathione (GSH) (20 mM) heated at 100 degrees C at pH 10 strongly inhibited PPO activity. Heated alkaline cysteine showed the greater 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity, copper-chelating activity and reducing power than cysteine and glucose-cysteine Maillard reaction products (P < 0.05). Effect of heated alkaline cysteine at different concentrations (0, 20, and 100 mM) on the quality changes of Pacific white shrimp during iced storage was investigated. Shrimp treated with 100 mM heated alkaline cysteine had the lowest melanosis score, thiobarbituric acid-reactive substances (TBARS) value and total viable count (TVC), compared with those without treatment and treated with 20 mM heated alkaline cysteine, throughout the storage of 12 d (P < 0.05). Therefore, heated alkaline cysteine can be used as a novel additive to retard melanosis and extend the quality of postmortem shrimp.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Phonpala Y
Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand.
Benjakul S
No affiliation info available
Visessanguan W
No affiliation info available
Eun JB
No affiliation info available

MeSH

AdultAnimalsAntioxidantsBacteriaCatechol OxidaseChelating AgentsColony Count, MicrobialCopperCysteineFood ContaminationFood PreservationFree Radical ScavengersGlucoseGlutathioneHot TemperatureHumansHydrogen-Ion ConcentrationMaillard ReactionOxidation-ReductionPenaeidaePigmentationQuality ControlRefrigerationSeafoodSensationSulfur CompoundsThiobarbituric Acid Reactive SubstancesTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19723229

Citation

Phonpala, Yoottana, et al. "Sulfur-containing Compounds Heated Under Alkaline Condition: Antibrowning, Antioxidative Activities, and Their Effect On Quality of Shrimp During Iced Storage." Journal of Food Science, vol. 74, no. 6, 2009, pp. S240-7.
Phonpala Y, Benjakul S, Visessanguan W, et al. Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage. J Food Sci. 2009;74(6):S240-7.
Phonpala, Y., Benjakul, S., Visessanguan, W., & Eun, J. B. (2009). Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage. Journal of Food Science, 74(6), S240-7. https://doi.org/10.1111/j.1750-3841.2009.01189.x
Phonpala Y, et al. Sulfur-containing Compounds Heated Under Alkaline Condition: Antibrowning, Antioxidative Activities, and Their Effect On Quality of Shrimp During Iced Storage. J Food Sci. 2009;74(6):S240-7. PubMed PMID: 19723229.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage. AU - Phonpala,Yoottana, AU - Benjakul,Soottawat, AU - Visessanguan,Wonnop, AU - Eun,Jong-Bang, PY - 2009/9/3/entrez PY - 2009/9/3/pubmed PY - 2010/1/13/medline SP - S240 EP - 7 JF - Journal of food science JO - J Food Sci VL - 74 IS - 6 N2 - Sulfur-containing compounds heated under alkaline condition (pH 10) were determined for inhibitory activity toward polyphenol oxidase (PPO) from Pacific white shrimp (Litopenaeus vannamei) and for antioxidative activity. Cysteine and glutathione (GSH) (20 mM) heated at 100 degrees C at pH 10 strongly inhibited PPO activity. Heated alkaline cysteine showed the greater 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity, copper-chelating activity and reducing power than cysteine and glucose-cysteine Maillard reaction products (P < 0.05). Effect of heated alkaline cysteine at different concentrations (0, 20, and 100 mM) on the quality changes of Pacific white shrimp during iced storage was investigated. Shrimp treated with 100 mM heated alkaline cysteine had the lowest melanosis score, thiobarbituric acid-reactive substances (TBARS) value and total viable count (TVC), compared with those without treatment and treated with 20 mM heated alkaline cysteine, throughout the storage of 12 d (P < 0.05). Therefore, heated alkaline cysteine can be used as a novel additive to retard melanosis and extend the quality of postmortem shrimp. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/19723229/Sulfur_containing_compounds_heated_under_alkaline_condition:_antibrowning_antioxidative_activities_and_their_effect_on_quality_of_shrimp_during_iced_storage_ L2 - https://doi.org/10.1111/j.1750-3841.2009.01189.x DB - PRIME DP - Unbound Medicine ER -