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Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage.
J Sci Food Agric. 2017 Jan; 97(1):291-298.JS

Abstract

BACKGROUND

Shrimp is a low-fat, high-protein aquatic product, and is susceptible to spoilage during storage. To establish an effective method for the quality control of Pacific white shrimp, the effects of polyphenols (PP) and polysaccharides (PS) from Porphyra yezoensis on the quality of Pacific white shrimp were assessed during refrigerated storage. Pacific white shrimp samples were treated with 5 g L-1 polyphenols, and 8 g L-1 polysaccharides, then stored at 4 ± 1 °C for 8 days. All samples were subjected to measurement of total viable count (TVC), pH, total volatile basic nitrogen (TVB-N), K-value, thiobarbituric acid (TBA), polyphenol oxidase (PPO) activity, and were also assessed by sensory evaluation.

RESULTS

The results showed that PP, PS, and the mixture of polyphenols and polysaccharides (PP+PS) could inhibit the increase of total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and K-value, and reduce total viable count (TVC) compared with the control group. PP could also inhibit polyphenol oxidase (PPO) activity. Sensory evaluation proved the efficacy of PP and PS by maintaining the overall quality of Pacific white shrimp during refrigerated storage. Moreover, PP+PS could extend the shelf-life of shrimp by 3-4 days compared with the control group.

CONCLUSION

PP+PS could more effectively maintain quality and extend shelf-life during refrigerated storage. © 2016 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Li Y
College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Centre for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
Yang Z
College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Centre for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
Li J
College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Centre for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.

MeSH

AnimalsCatechol OxidaseCold TemperatureFood PreservationNitrogenPenaeidaePolyphenolsPolysaccharidesPorphyraQuality ControlShellfishThiobarbituratesTime FactorsVolatilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27013186

Citation

Li, Yingchang, et al. "Shelf-life Extension of Pacific White Shrimp Using Algae Extracts During Refrigerated Storage." Journal of the Science of Food and Agriculture, vol. 97, no. 1, 2017, pp. 291-298.
Li Y, Yang Z, Li J. Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage. J Sci Food Agric. 2017;97(1):291-298.
Li, Y., Yang, Z., & Li, J. (2017). Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage. Journal of the Science of Food and Agriculture, 97(1), 291-298. https://doi.org/10.1002/jsfa.7730
Li Y, Yang Z, Li J. Shelf-life Extension of Pacific White Shrimp Using Algae Extracts During Refrigerated Storage. J Sci Food Agric. 2017;97(1):291-298. PubMed PMID: 27013186.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage. AU - Li,Yingchang, AU - Yang,Zhongyan, AU - Li,Jianrong, Y1 - 2016/06/02/ PY - 2015/11/23/received PY - 2016/03/16/revised PY - 2016/03/16/accepted PY - 2016/3/26/pubmed PY - 2017/8/9/medline PY - 2016/3/26/entrez KW - Pacific white shrimp KW - Porphyra yezoensis KW - polyphenols KW - polysaccharides KW - refrigerated storage SP - 291 EP - 298 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 1 N2 - BACKGROUND: Shrimp is a low-fat, high-protein aquatic product, and is susceptible to spoilage during storage. To establish an effective method for the quality control of Pacific white shrimp, the effects of polyphenols (PP) and polysaccharides (PS) from Porphyra yezoensis on the quality of Pacific white shrimp were assessed during refrigerated storage. Pacific white shrimp samples were treated with 5 g L-1 polyphenols, and 8 g L-1 polysaccharides, then stored at 4 ± 1 °C for 8 days. All samples were subjected to measurement of total viable count (TVC), pH, total volatile basic nitrogen (TVB-N), K-value, thiobarbituric acid (TBA), polyphenol oxidase (PPO) activity, and were also assessed by sensory evaluation. RESULTS: The results showed that PP, PS, and the mixture of polyphenols and polysaccharides (PP+PS) could inhibit the increase of total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and K-value, and reduce total viable count (TVC) compared with the control group. PP could also inhibit polyphenol oxidase (PPO) activity. Sensory evaluation proved the efficacy of PP and PS by maintaining the overall quality of Pacific white shrimp during refrigerated storage. Moreover, PP+PS could extend the shelf-life of shrimp by 3-4 days compared with the control group. CONCLUSION: PP+PS could more effectively maintain quality and extend shelf-life during refrigerated storage. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27013186/Shelf_life_extension_of_Pacific_white_shrimp_using_algae_extracts_during_refrigerated_storage_ DB - PRIME DP - Unbound Medicine ER -