Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage.
Int J Food Microbiol. 2011 Oct 03; 149(3):247-53.IJ

Abstract

The effect of modified atmosphere packaging (MAP) on the quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with or without green tea extract (1g/L; GTE) in combination with or without ascorbic acid (0.05g/L; AA) during refrigerated storage of 10days was investigated. Shrimp without treatment stored under MAP had lowered psychrotrophic bacteria, enterobacteriaceae and H(2)S-producing bacteria count (P<0.05) but similar lactic acid bacteria count (P>0.05), in comparison with shrimp stored in air (control). The coincidental lowered rate of increase in pH, total volatile base (TVB) content and thiobarbituric acid reactive substances (TBARS) were obtained in shrimp stored under MAP (P<0.05). However, MAP slightly lowered melanosis formation and improved likeness score to some extent. When shrimp were treated with GTE and stored under MAP, the lower microbiological and chemical changes as well as the lowest melanosis formation were observed, compared to shrimp kept under MAP without treatment and the control (P<0.05). GTE treatment in combination with MAP could retard chemical changes and melanosis formation, regardless of AA incorporation (P>0.05). Nevertheless, GTE in combination with AA had higher inhibition on microbial growth and yielded the shrimp with higher likeness, compared with the other treatments (P<0.05). Therefore, shrimp treated with GTE in combination with AA prior to MAP had the lowest losses in quality during refrigerated storage.

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Authors+Show Affiliations

Nirmal NP

Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.

Benjakul S

No affiliation info available

MeSH

AnimalsBacteriaCamellia sinensisColony Count, MicrobialFood PackagingFood PreservationHydrogen-Ion ConcentrationPenaeidaePlant ExtractsShellfishThiobarbituric Acid Reactive Substances

Pub Type(s)

Journal Article

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

Language

eng

PubMed ID

21798614

Citation

Nirmal, Nilesh Prakash, and Soottawat Benjakul. "Retardation of Quality Changes of Pacific White Shrimp By Green Tea Extract Treatment and Modified Atmosphere Packaging During Refrigerated Storage." International Journal of Food Microbiology, vol. 149, no. 3, 2011, pp. 247-53.

Nirmal NP, Benjakul S. Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. Int J Food Microbiol. 2011;149(3):247-53.

Nirmal, N. P., & Benjakul, S. (2011). Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. International Journal of Food Microbiology, 149(3), 247-53. https://doi.org/10.1016/j.ijfoodmicro.2011.07.002

Nirmal NP, Benjakul S. Retardation of Quality Changes of Pacific White Shrimp By Green Tea Extract Treatment and Modified Atmosphere Packaging During Refrigerated Storage. Int J Food Microbiol. 2011 Oct 3;149(3):247-53. PubMed PMID: 21798614.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. AU - Nirmal,Nilesh Prakash, AU - Benjakul,Soottawat, Y1 - 2011/07/08/ PY - 2011/01/06/received PY - 2011/05/26/revised PY - 2011/07/03/accepted PY - 2011/7/30/entrez PY - 2011/7/30/pubmed PY - 2011/11/9/medline SP - 247 EP - 53 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 149 IS - 3 N2 - The effect of modified atmosphere packaging (MAP) on the quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with or without green tea extract (1g/L; GTE) in combination with or without ascorbic acid (0.05g/L; AA) during refrigerated storage of 10days was investigated. Shrimp without treatment stored under MAP had lowered psychrotrophic bacteria, enterobacteriaceae and H(2)S-producing bacteria count (P<0.05) but similar lactic acid bacteria count (P>0.05), in comparison with shrimp stored in air (control). The coincidental lowered rate of increase in pH, total volatile base (TVB) content and thiobarbituric acid reactive substances (TBARS) were obtained in shrimp stored under MAP (P<0.05). However, MAP slightly lowered melanosis formation and improved likeness score to some extent. When shrimp were treated with GTE and stored under MAP, the lower microbiological and chemical changes as well as the lowest melanosis formation were observed, compared to shrimp kept under MAP without treatment and the control (P<0.05). GTE treatment in combination with MAP could retard chemical changes and melanosis formation, regardless of AA incorporation (P>0.05). Nevertheless, GTE in combination with AA had higher inhibition on microbial growth and yielded the shrimp with higher likeness, compared with the other treatments (P<0.05). Therefore, shrimp treated with GTE in combination with AA prior to MAP had the lowest losses in quality during refrigerated storage. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/21798614/Retardation_of_quality_changes_of_Pacific_white_shrimp_by_green_tea_extract_treatment_and_modified_atmosphere_packaging_during_refrigerated_storage_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(11)00376-X DB - PRIME DP - Unbound Medicine ER -

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Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage.Int J Food Microbiol. 2011 Oct 03; 149(3):247-53.IJ