Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination

Abstract

Tea polyphenols (TP) have shown antioxidant activity and antimicrobial properties in the food industry. Assessment of anti-oxidation potential of 6-gingerol (GR) has also been verified. As little is known about the use of tea polyphenols either individually or in combination with 6-gingerol in shrimp paste, we aimed to investigate the effect of tea polyphenols combined with 6-gingerol on the biogenic amines inhibition and quality of shrimp paste stored at 25°C for 160 days. The shrimp paste samples were assigned into four groups: (1) control; (2) tea polyphenols treatment (0.3%); (3) 6-gingerol treatment (0.3%); (4) tea polyphenols (0.15%) + 6-gingerol (0.15%). Samples with no addition were used as control. The results indicate that treatment with tea polyphenols + 6-gingerol (TPGR) maintained paste appearance, inhibited oxidation of protein and lipids, and reduced microorganism counts compared to control treatment. The efficiency was superior to that of tea polyphenols or 6-gingerol treatment. Furthermore, shrimp paste treated with TPGR also exhibited significantly higher inhibition of biogenic amines. Total amino acids determination proved the efficacy of TPGR by maintaining the more amino acids of shrimp paste during ambient temperature storage. Our study suggests that TPGR might be a promising candidate for fermented foods due to its synergistic effect to maintain products quality and extending their shelf-life.

Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage

“…There was no significant difference between control and PO groups in TPC ( P > 0.05) during refrigerated storage, while TPC of GI and PO + GI groups was significantly lower than that of the other two groups after day 9 ( P < 0.05). The antimicrobial activity of ginger and ginger extract was widely investigated, which has been applied to shrimp paste, red sea bream, smoked mackerel and red drum fish fillets to inhibit microbial growth and improve aquatic product quality . Similar results were observed in this study because 6‐gingerol could perform well in inhibiting TPC increase of grass carp surimi during refrigerated storage.…”

“…It has been proposed that 6‐gingerol could scavenge free radicals through hydrogen atom and sequential electron proton transferring mechanisms that prevented the propagation chain reaction during lipid oxidation . These results were also confirmed by Cai et al ., who observed that shrimp paste treated with 6‐gingerol inhibited the increase in TBARS during storage.…”

“…Also, 6‐gingerol can reduce Pseudomonas aeruginosa biofilm formation and repress quorum sensing induced genes . In addition, Cai et al . observed that 6‐gingerol could maintain shrimp paste quality and extend shelf life.…”

“…Also, 6-gingerol can reduce Pseudomonas aeruginosa biofilm formation and repress quorum sensing induced genes. 15 In addition, Cai et al 16 observed that 6-gingerol could maintain shrimp paste quality and extend shelf life. Notably, the interaction between phenolic compounds (such as tannic acid, catechin and caffeic acid) and proteins plays a very important role in enhancing the gel strength of surimi and fish mince.…”

Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon)

“…TMA-N reached 13.9 mg/100 g in the controls, and 11.93 and 11.86 mg/100 g in the HM-and AM-treated shrimp, respectively. Stronger prevention of TMA-N increase was reported during cold storage of megrim [28] treated with and without F. spiralis, where the final TMA-N ranged from 193.3-240.7 mg/100 g for the controls, and 0.67-2.50 g for the shrimp treated with F. spiralis. However, in the present study, TMA-N mainly indicated that the red seaweed solutions, particularly HM, effectively inhibited the decarboxylation of trimethylamine oxide to trimethylamine.…”