Abstract:In this study, we investigated the influence of alginate oligosaccharides (AOS) coating on the quality of white shrimp (P. vannamei) at 4 ± 1 °C. We measured shrimp quality by surveying changes in certain properties, such as sensory quality, the microbiota, total volatile basic nitrogen (TVB-N), pH, and sensory characteristics. Compared to control group, AOS coating effectively stopped the growth of bacteria and decreased the formation of TVB-N (from 40% down to 30%). The pH of samples treated with AOS was vis… Show more
“…The TVB-N content was assayed according to previous study (Yan et al, 2020). A 2 g sample was placed in a 50 ml centrifuge tube with 30 ml of 20 g/L trichloroacetic acid and homogenized at 15,000 rpm for 2 min, followed by centrifugation at 7000 rpm, 4°C for 10 min.…”
The Chinese shrimp Fenneropenaeus chinensis is an aquatic food with immense global appeal due to its nutritional value (Wang et al., 2009).As with any aquatic product, F. chinensis tends to suffer from spoilage and quality deterioration during storage due to changes in the environment which promotes degradation by endogenous enzymes and spoilage microorganisms. Meanwhile, upon capture, the action of polyphenol oxidase (PPO) oxidizing phenols to quinones, which would then combine with proteins to produce melanin which appear as dark spots that affect sensory quality of the shrimp (Martínez-Alvarez et al., 2005). Hence, developing an effective preservation
“…The TVB-N content was assayed according to previous study (Yan et al, 2020). A 2 g sample was placed in a 50 ml centrifuge tube with 30 ml of 20 g/L trichloroacetic acid and homogenized at 15,000 rpm for 2 min, followed by centrifugation at 7000 rpm, 4°C for 10 min.…”
The Chinese shrimp Fenneropenaeus chinensis is an aquatic food with immense global appeal due to its nutritional value (Wang et al., 2009).As with any aquatic product, F. chinensis tends to suffer from spoilage and quality deterioration during storage due to changes in the environment which promotes degradation by endogenous enzymes and spoilage microorganisms. Meanwhile, upon capture, the action of polyphenol oxidase (PPO) oxidizing phenols to quinones, which would then combine with proteins to produce melanin which appear as dark spots that affect sensory quality of the shrimp (Martínez-Alvarez et al., 2005). Hence, developing an effective preservation
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