Effect of Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannamei) during Iced Storage

Abstract

The aim of this study was to investigate the effect of grape seed extracts (GSE) at different concentrations (0, 7.5 and 15 g/L) on the melanosis formation and quality of Pacific white shrimp during 9 days of iced storage. The melanosis formation was significantly inhibited and sensory quality was significantly improved in shrimp treated by various concentration of GSE, compared with the control. The increase of pH, total volatile basic nitrogen content and the total bacteria amounts of shrimp treated by 7.5 and 15 g/L of GSE was significantly retarded. However, the melanosis score, total volatile basic nitrogen, and pH values of shrimp treated by 15 g/L of GSE was lower than that treated by 7.5 g/L of GSE. These results suggested that GSE could be used as an effective natural alternative to synthetic antimelanosic agents to inhibit postmortem melanosis and improve the quality of shrimp during iced storage.Keywords: Pacific white shrimp, melanosis, quality, grape seed extracts IntroductionDue to the high market and nutritional value, shrimp is a very important fisher resource all over the world. However, the shelf life of shrimp was limited due to melanosis and microbiological deterioration. Melanosis or blackening, the formation of black spots in crustaceans, such as shrimp and crabs during postmortem storage, severely damage the market value and usually caused economical loss of these seafood (Kim et al., 2002). Melanosis is the result of the polymerization of phenols by polyphenoloxidase (PPO), also known as phenoloxidase, tyrosinase (EC 1.14.18.1), and cathecoloxidase (EC 1.10.3.1) (Zamorano et al., 2009).Usually, iced storage is routinely used to preserve the quality of the shrimp. However, during refrigerated or iced storage, melanosis still takes place since PPO remains active under these conditions (Gokoglu and Yerlikaya, 2008;Nirmal and Benjakul, 2010).To retard the melanosis in crustaceans, and ensure perishables have a longer shelf life, antimelanosic agents, such as 4-hexyl-1,3-benzenediol (4-hexylresorcinol), sulphite-based compounds, and phosphates, have been intensively studied and proved to be effective to inhibit melanosis (Martinez-Alverez et al., 2005Thepnuan et al., 2008). However, the use of synthetic compounds to inhibit melanosis in seafood is limited due to increasing regulatory attention and food safety concerns (McEvily et al., 1991). For example, the use of metabisulphite to inhibit melanosis of shrimp could cause the sulfur dioxide residue exceeding problems (Gomez-Guillen et al., 2005). Due to the potential health hazards of chemical additives, natural products, especially natural antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds (Encarnacion et al., 2010;Maqsood et al., 2013). Recently, a series of studies conducted on the utilization of natural extracts to delay melanosis formation and extend the shelf life of seafood (Nirmal and H. Sun et al. 672 Benjakul, 2011a, 2012a). The use of phenolic compounds also appear...

Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice

“…According to the Chinese National Shrimp Sanitary Standard (1994), the TVB-N value of fresh shrimp should be <300 mg/100 g. The TVB-N value of shrimp treated by GTE + chitosan coating was 37.9 mg/100 g at the 9th day of storage in ice. The above results agree with those of previous studies which reported that the TVB-N values of Pacific white shrimp treated with ferulic acid, cinnamaldehyde and grape seed extract were significantly decreased (Mu, Chen, Fang, Mao, & Gao, 2012;Nirmal & Benjakul, 2009a;Sun et al, 2014).…”

“…The melanosis formation in all treatments was significantly increased during storage in ice (p < 0.05). This result showed that there was rapid loss in visual quality of Pacific white shrimp during storage in ice, which is similar to our previous studies (Fang et al, 2013;Sun et al, 2014). The melanosis formation in Pacific white shrimp treated by chitosan coating, GTE, and GTE + chitosan coating was significantly inhibited (p < 0.05), compared with the control.…”

“…Total volatile basic nitrogen (TVB-N) was determined according to the method of our previous study (Sun et al, 2014). TVB-N was determined by steam distillation of trichloroacetic acidshrimp extract in triplicates, using an automatic Kjeldahl apparatus (Kjeltec-8400, Foss, Sweden).…”

“…Due to the potential health hazards of chemical additives, natural products, especially natural antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds (Encarnación, Fagutao, Hirono, Ushio, & Ohshima, 2010;Maqsood, Benjakul, & Shahidi, 2013). Recently, a series of studies has been conducted on the utilization of natural extracts to delay melanosis formation and extend the shelf life of seafood (Fang, Sun, Huang, & Yuan, 2013;Nirmal & Benjakul, 2011a, 2011b, 2011cSun, Lv, Yuan, & Fang, 2014). Green tea extract (GTE), rich in polyphenolic compounds, has been reported to have many favorable physiological effects on health, including anticarcinogenic, regulation of body fat and cardiovascular protection effects in both animals and humans (Jung, Seong, Kim, Myong, & Chang, 2013;Nagao, Hase, & Tokimitsu, 2007;Tsao et al, 2009).…”

Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage

“…Due to the potential health hazards of chemical additives, natural products, especially natural antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds (Encarnacion, Fagutao, Hirono, Ushio, & Ohshima, 2010;Maqsood, Benjakul, & Shahidi, 2013). Recently, a series of studies conducted on the utilization of natural extracts to delay melanosis formation and extend the shelf life of seafood (Fang, Sun, Huang, & Yuan, 2013;Nirmal & Benjakul, 2011a, 2011cSun, Lv, Yuan, & Fang, 2014).…”