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Effect of phlorotannins on melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage.
Food Chem. 2019 Nov 15; 298:124980.FC

Abstract

Effect of phlorotannins (PT) treatments on the ployhenoloxidase (PPO) activity and quality changes of Pacific white shrimp during a 16-day period of storage in ice were studied. Among seaweeds, Sargassum tenerimum had the highest amount of PT (10.00 mg phloroglucinol/g), PPO inhibitory activity (71.94%) and therefore selected for PT extraction. The shrimp treated with 5% PT (w/v) showed the least melanosis score, pH, TVB-N values and lipid oxidation among all treatments throughout the iced storage. Lower counts of mesophilic and psychrotrophic bacteria (1-2 log CFU/g) were obtained with 5% PT treatment compared to the control at the last day of storage (P < 0.05). Sensory evaluation proved that 5% PT treatment could cause a 4-days increase in the shelf-life of shrimp compared to the control, PT1% and PT2% treatments. Therefore, 5% phlorotannins from S. tenerimum could be used as a safe melanosis inhibitor for the treatment of shrimp.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Sharifian S
Seafood Processing Group, Department of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran. Electronic address: sharifian.s@cmu.ac.ir.
Shabanpour B
Seafood Processing Group, Department of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Taheri A
Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran.
Kordjazi M
Seafood Processing Group, Department of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

MeSH

AnimalsBacteriaCatechol OxidaseFood MicrobiologyFood QualityFood StorageIceMelanosisOxidation-ReductionPenaeidaePhloroglucinolSargassumShellfish

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31260963

Citation

Sharifian, Salim, et al. "Effect of Phlorotannins On Melanosis and Quality Changes of Pacific White Shrimp (Litopenaeus Vannamei) During Iced Storage." Food Chemistry, vol. 298, 2019, p. 124980.
Sharifian S, Shabanpour B, Taheri A, et al. Effect of phlorotannins on melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chem. 2019;298:124980.
Sharifian, S., Shabanpour, B., Taheri, A., & Kordjazi, M. (2019). Effect of phlorotannins on melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chemistry, 298, 124980. https://doi.org/10.1016/j.foodchem.2019.124980
Sharifian S, et al. Effect of Phlorotannins On Melanosis and Quality Changes of Pacific White Shrimp (Litopenaeus Vannamei) During Iced Storage. Food Chem. 2019 Nov 15;298:124980. PubMed PMID: 31260963.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of phlorotannins on melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. AU - Sharifian,Salim, AU - Shabanpour,Bahare, AU - Taheri,Ali, AU - Kordjazi,Moazameh, Y1 - 2019/06/11/ PY - 2019/03/05/received PY - 2019/05/16/revised PY - 2019/06/10/accepted PY - 2019/7/2/pubmed PY - 2019/10/1/medline PY - 2019/7/2/entrez KW - Iced storage KW - Marine brown seaweed KW - Melanosis KW - Pacific white shrimp KW - Phlorotannins KW - Sargassum tenerimum SP - 124980 EP - 124980 JF - Food chemistry JO - Food Chem VL - 298 N2 - Effect of phlorotannins (PT) treatments on the ployhenoloxidase (PPO) activity and quality changes of Pacific white shrimp during a 16-day period of storage in ice were studied. Among seaweeds, Sargassum tenerimum had the highest amount of PT (10.00 mg phloroglucinol/g), PPO inhibitory activity (71.94%) and therefore selected for PT extraction. The shrimp treated with 5% PT (w/v) showed the least melanosis score, pH, TVB-N values and lipid oxidation among all treatments throughout the iced storage. Lower counts of mesophilic and psychrotrophic bacteria (1-2 log CFU/g) were obtained with 5% PT treatment compared to the control at the last day of storage (P < 0.05). Sensory evaluation proved that 5% PT treatment could cause a 4-days increase in the shelf-life of shrimp compared to the control, PT1% and PT2% treatments. Therefore, 5% phlorotannins from S. tenerimum could be used as a safe melanosis inhibitor for the treatment of shrimp. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31260963/Effect_of_phlorotannins_on_melanosis_and_quality_changes_of_Pacific_white_shrimp__Litopenaeus_vannamei__during_iced_storage_ DB - PRIME DP - Unbound Medicine ER -