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Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing.
J Food Sci. 2011 Sep; 76(7):E511-8.JF

Abstract

Solutions of green tea (Camellia sinensis) extract (GTE) in distilled water were evaluated as a glazing material for shrimp frozen by cryogenic freezing. Total of 2%, 3%, and/or 5% GTE solutions (2GTE, 3GTE, 5GTE) were used for glazing. Distilled water glazed (GDW) and nonglazed shrimp (NG) served as controls. The GTE was characterized by measuring color, pH, (o) Brix, total phenols, and % antiradical activity. Individual catechins were identified by HPLC. The freezing time, freezing rate, and energy removal rate for freezing shrimp by cryogenic freezing process were estimated. The frozen shrimp samples were stored in a freezer at -21 °C for 180 d. Samples were analyzed for pH, moisture content, glazing yield, thaw yield, color, cutting force, and thiobarbituric acid reactive substances (TBARS) after 1, 30, 90, and 180 d. The HPLC analysis of GTE revealed the presence of catechins and their isomers and the total polyphenol content was 148.10 ± 2.49 g/L. The freezing time (min) and energy removal rate (J/s) were 48.67 ± 2.3 and 836.67 ± 78.95, respectively. Glazed samples had higher moisture content compared to NG shrimp after 180 d storage. GTE was effective in controlling the lipid oxidation in shrimp. Glazing with GTE affected a* and b* color values, but had no significant effect on the L* values of shrimp.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Sundararajan S
Dept of Food Science, Louisiana State Univ Agricultural Center, Baton Rouge, LA 70803, USA.
Prudente A
No affiliation info available
Bankston JD
No affiliation info available
King JM
No affiliation info available
Wilson P
No affiliation info available
Sathivel S
No affiliation info available

MeSH

AnimalsAntioxidantsCamellia sinensisColorFood PreservationFreezingHot TemperatureHydrogen-Ion ConcentrationLipid PeroxidationPenaeidaePhenolsPlant ExtractsSensationShellfish

Pub Type(s)

Journal Article

Language

eng

PubMed ID

22417550

Citation

Sundararajan, Srijanani, et al. "Evaluation of Green Tea Extract as a Glazing Material for Shrimp Frozen By Cryogenic Freezing." Journal of Food Science, vol. 76, no. 7, 2011, pp. E511-8.
Sundararajan S, Prudente A, Bankston JD, et al. Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing. J Food Sci. 2011;76(7):E511-8.
Sundararajan, S., Prudente, A., Bankston, J. D., King, J. M., Wilson, P., & Sathivel, S. (2011). Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing. Journal of Food Science, 76(7), E511-8. https://doi.org/10.1111/j.1750-3841.2011.02283.x
Sundararajan S, et al. Evaluation of Green Tea Extract as a Glazing Material for Shrimp Frozen By Cryogenic Freezing. J Food Sci. 2011;76(7):E511-8. PubMed PMID: 22417550.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing. AU - Sundararajan,Srijanani, AU - Prudente,Alfredo, AU - Bankston,J David, AU - King,Joan M, AU - Wilson,Paul, AU - Sathivel,Subramaniam, PY - 2012/3/16/entrez PY - 2012/3/16/pubmed PY - 2012/7/14/medline SP - E511 EP - 8 JF - Journal of food science JO - J Food Sci VL - 76 IS - 7 N2 - Solutions of green tea (Camellia sinensis) extract (GTE) in distilled water were evaluated as a glazing material for shrimp frozen by cryogenic freezing. Total of 2%, 3%, and/or 5% GTE solutions (2GTE, 3GTE, 5GTE) were used for glazing. Distilled water glazed (GDW) and nonglazed shrimp (NG) served as controls. The GTE was characterized by measuring color, pH, (o) Brix, total phenols, and % antiradical activity. Individual catechins were identified by HPLC. The freezing time, freezing rate, and energy removal rate for freezing shrimp by cryogenic freezing process were estimated. The frozen shrimp samples were stored in a freezer at -21 °C for 180 d. Samples were analyzed for pH, moisture content, glazing yield, thaw yield, color, cutting force, and thiobarbituric acid reactive substances (TBARS) after 1, 30, 90, and 180 d. The HPLC analysis of GTE revealed the presence of catechins and their isomers and the total polyphenol content was 148.10 ± 2.49 g/L. The freezing time (min) and energy removal rate (J/s) were 48.67 ± 2.3 and 836.67 ± 78.95, respectively. Glazed samples had higher moisture content compared to NG shrimp after 180 d storage. GTE was effective in controlling the lipid oxidation in shrimp. Glazing with GTE affected a* and b* color values, but had no significant effect on the L* values of shrimp. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22417550/Evaluation_of_green_tea_extract_as_a_glazing_material_for_shrimp_frozen_by_cryogenic_freezing_ L2 - https://doi.org/10.1111/j.1750-3841.2011.02283.x DB - PRIME DP - Unbound Medicine ER -