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Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage.
J Sci Food Agric. 2012 Aug 15; 92(10):2177-82.JS

Abstract

BACKGROUND

Shrimp is a very perishable product and postmortem changes occur rapidly. Sulfiting agents were once and are still widely used as a preservative in the shrimp industry. However, the application of sulfite in shrimp may pose a risk to human health. Thus development of a natural preservative as a sulfite alternative to extend the shelf life of Pacific white shrimp is urgently needed.

RESULTS

The effects of cinnamaldehyde essential oil (1 and 5 g kg(-1)) on the shelf life of Pacific white shrimp stored at 4 °C were investigated. As the concentration of cinnamaldehyde increased, residual polyphenoloxidase (PPO) enzyme activity decreased. Kinetic analysis showed that cinnamaldehyde was a noncompetitive inhibitor for the oxidation of L-DOPA (L-3,4-dihydroxyphenylalanine) by PPO of Pacific white shrimp. Based on this study, shrimp treated with 5 g kg(-1) cinnamaldehyde possessed the lowest aerobic plate count, total volatile basic nitrogen, and pH values in all treatments after 10 days of storage. According to the results of L*, cinnamaldehyde showed inhibitory activity toward the formation of melanosis.

CONCLUSION

Treatment with cinnamaldehyde could improve the sensory properties and extend the shelf life of Pacific white shrimp to 8 days. Therefore, cinnamaldehyde could be used as a promising natural preservative for inhibiting melanosis and preventing the growth of microbes during the chilled storage of Pacific white shrimp.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Mu H
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Chen H
No affiliation info available
Fang X
No affiliation info available
Mao J
No affiliation info available
Gao H
No affiliation info available

MeSH

AcroleinAnimalsCatechol OxidaseCold TemperatureColorFood MicrobiologyFood StorageHumansHydrogen-Ion ConcentrationKineticsLevodopaMelanosisNitrogenOils, VolatileOxidation-ReductionPenaeidaePigmentationSeafood

Pub Type(s)

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

Language

eng

PubMed ID

22290525

Citation

Mu, Honglei, et al. "Effect of Cinnamaldehyde On Melanosis and Spoilage of Pacific White Shrimp (Litopenaeus Vannamei) During Storage." Journal of the Science of Food and Agriculture, vol. 92, no. 10, 2012, pp. 2177-82.
Mu H, Chen H, Fang X, et al. Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage. J Sci Food Agric. 2012;92(10):2177-82.
Mu, H., Chen, H., Fang, X., Mao, J., & Gao, H. (2012). Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage. Journal of the Science of Food and Agriculture, 92(10), 2177-82. https://doi.org/10.1002/jsfa.5605
Mu H, et al. Effect of Cinnamaldehyde On Melanosis and Spoilage of Pacific White Shrimp (Litopenaeus Vannamei) During Storage. J Sci Food Agric. 2012 Aug 15;92(10):2177-82. PubMed PMID: 22290525.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage. AU - Mu,Honglei, AU - Chen,Hangjun, AU - Fang,Xiangjun, AU - Mao,Jinlin, AU - Gao,Haiyan, Y1 - 2012/01/30/ PY - 2011/05/06/received PY - 2011/12/19/revised PY - 2011/12/21/accepted PY - 2012/2/1/entrez PY - 2012/2/1/pubmed PY - 2012/10/12/medline SP - 2177 EP - 82 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 92 IS - 10 N2 - BACKGROUND: Shrimp is a very perishable product and postmortem changes occur rapidly. Sulfiting agents were once and are still widely used as a preservative in the shrimp industry. However, the application of sulfite in shrimp may pose a risk to human health. Thus development of a natural preservative as a sulfite alternative to extend the shelf life of Pacific white shrimp is urgently needed. RESULTS: The effects of cinnamaldehyde essential oil (1 and 5 g kg(-1)) on the shelf life of Pacific white shrimp stored at 4 °C were investigated. As the concentration of cinnamaldehyde increased, residual polyphenoloxidase (PPO) enzyme activity decreased. Kinetic analysis showed that cinnamaldehyde was a noncompetitive inhibitor for the oxidation of L-DOPA (L-3,4-dihydroxyphenylalanine) by PPO of Pacific white shrimp. Based on this study, shrimp treated with 5 g kg(-1) cinnamaldehyde possessed the lowest aerobic plate count, total volatile basic nitrogen, and pH values in all treatments after 10 days of storage. According to the results of L*, cinnamaldehyde showed inhibitory activity toward the formation of melanosis. CONCLUSION: Treatment with cinnamaldehyde could improve the sensory properties and extend the shelf life of Pacific white shrimp to 8 days. Therefore, cinnamaldehyde could be used as a promising natural preservative for inhibiting melanosis and preventing the growth of microbes during the chilled storage of Pacific white shrimp. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/22290525/Effect_of_cinnamaldehyde_on_melanosis_and_spoilage_of_Pacific_white_shrimp__Litopenaeus_vannamei__during_storage_ L2 - https://doi.org/10.1002/jsfa.5605 DB - PRIME DP - Unbound Medicine ER -