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

Abstract

Hypnea musciformis (HM) and Acanthophora muscoides (AM) red seaweeds were evaluated for their antioxidant properties and efficacy to extend the chemical shelf life of black tiger shrimp (Penaeus monodon) during 14-daystorage. Treated shrimp were soaked in five percent ethanolic solution with 500 µg/mL of AM or HM powder for 30 min. HM had more phenols and flavonoids, increased radical scavenging activity, and greater H2O2 reducing power than AM in vitro. Biochemical quality indicators were significantly higher in the control group, followed by HM- and AM-treated samples during storage. On day 14 of storage, controls contained significantly higher amounts of biogenic amines than HM- or AM-treated samples. The shelf life of chilled stored shrimp increased due to the presence of compounds of butylated hydroxytoluene, sulfurous acid, heptadecane, mono (2-ethylhexyl), and 1,2-propanediol found in AM extract and sulfurous acid and 1,2-propanediol found in HM extract. A control group was soaked in the same ethanolic solution as treated samples without algae powder for 30 min. Each group was kept ice-cold during the soaking period. The results obtained demonstrate the usefulness of two seaweed extracts, Hypnea musciformis and Acanthophora muscoides, combined with ice by decreasing the formation of toxic biogenic amines in shrimp, enhancing its shelf life during ice storage.

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

“…While the samples of G. radula, G. skottsbergii and G. Chilense, presented a greater antiradical capacity of DPPH according to their higher content of TP and TF (Table 2), they did not present a good reducing power of Fe 3+ . These results coincide with those obtained in other red algae studied by Arulkumar et al (2020) [15]. It should be noted that in most of the studies carried out on free radical or in lipid oxidation model systems, the antioxidant capacity is proportional to the polyphenol content [37][38][39][40].…”

“…The flavonoid content for the six algae varied between 2.2 and 9.6. Both polyphenol and flavonoid contents were similar to those determined in the algae Hypnea musciformis and Acanthophora muscoides [15]. While the samples of G. radula, G. skottsbergii and G. Chilense, presented a greater antiradical capacity of DPPH according to their higher content of TP and TF (Table 2), they did not present a good reducing power of Fe 3+ .…”

“…On the other hand, I. larga and G. radula presents an intermediate value, whereas the lowest contents were found in G. chilensis and G. chamissoi. The total polyphenol contents were lower than in other types of red algae, where values between 37 and 178 mg/g dw have been reported [15]. The flavonoid content for the six algae varied between 2.2 and 9.6.…”

“…Recently, research regarding the use of red, green and brown algae extracts in the preservation of food has shown that the different bioactive antioxidant components derived from seaweed are effective in preserving fish and shellfish [11][12][13][14]. In addition, it has recently been observed that phenolic extracts from different red algae show the ability to inhibit the development of different pathogenic bacterial strains and the toxic products generated by their proteolytic activity, among which biogenic amines stand out due to their risk to human health [12,13,15]. Salmon is a fish of high nutritional richness due to its content in PUFAS, carotenoids, minerals, vitamins, etc., and is highly demanded by consumers.…”

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

“…In the samples kept at 16 °C, the TMA-N levels after 12 days of storage reached 4 mg 100g −1 , while the TVB-N levels reached 7 mg 100 g −1 . In this case the higher values of volatile bases with respect to trimethylamine indicated a hydrolysis of proteins and the appearance of other amines from TMAO, either due to microbial activity or to the endogenous enzymatic activity [ 49 ]. The determination of TVB-N had a high correlation with the organoleptic acceptance of fish and is applied in routine tests because it is a relatively simple method [ 50 ].…”