Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris)

Abstract

The aim of this work was to assess the effect of several melanosis-inhibiting formulations on quality of deepwater pink shrimp (Parapenaeus longirostris) during storage. The formulations tested were as follows: one containing 4-hexylresorcinol (0.1%) in combination with organic acids (citric, ascorbic and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and di-sodium di-hydrogen pyrophosphate [PPi]); a commercial formula based on sulphites (3%), and another formulation containing a mixture of chitosan (0.3%) and commercial sulphites. Nontreated shrimp were used as control. The 4-hexylresorcinol-based formulation was more effective than 3% of commercial sulphite solutions in preventing melanosis. This treatment prolonged the sensory acceptability of shrimp by up to six days in ice storage.During chilled storage, the treatment with the 4-hexylresorcinol-based formula inhibited the growth of microorganisms by 1.5-2 log cycles as compared to commercial sulphites, especially H2S-producers and pseudomonads. At the end of the experimental period, TVB-N levels were slightly higher in the lot treated with 4-hexylresorcinol (33 mg/100 mg) and reflected greater endogenous enzymatic activity, since the counts of the spoiler microorganisms remained around log 5 cfu/g or even lower. In general, the incorporation of chitosan to sulphites did not improve or produce a marked effect on shrimps during storage. During the sensory analysis, the panellists rated all the lots very similar, although the 4-hexylresorcinol formulation was the only one with a neutral odour at the end of the period. The 4-hexylresorcinol-based formulation induced yellow-green colorations to some extent in the cephalothorax, possibly due to the effect of organic acids and chelants, while the rest of the lots presented greyish/blackish colorations. Therefore, the formulation based on 4-hexylresorcinol may safely substitute traditional sulphites to improve the quality of fresh shrimp and prolong their shelf life during storage.

Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life

“…To confirm this, in the current work the TVB-N levels at day 8 were strongly positively correlated with the total viable count, psychrotrophic counts and pH ( p < 0.01; Table S2 ). Other authors reported similar or higher TVB-N values, suggesting that our shrimps were of good quality [ 36 , 38 , 41 ].…”

“…Cadun et al [ 52 ] found that the addition of rosemary extract to a marination treatment with NaCl and organic acids reduced TVB-N and TBARS values, but it did not change the shrimp’s pH values during storage. Conversely, López-Caballero et al [ 41 ] found a slight increase in TVB-N using a formulation containing 4-hexylresorcinol, chelating agents and acids.…”

“…Overall, color parameters are associated with melanosis [ 8 , 38 ]. Indeed, in general, while melanosis increases over time, lightness and redness tend to decrease, and yellowness increases in parallel [ 41 ]. Nevertheless, in our study, the L* coordinate assessment did not highlight any changes over time except for an increase in the CTRL and S groups at the end of the observation period compared to at three and six days, respectively ( Figure 5 A).…”

The effect of different melanosis-inhibiting blends on the quality of frozen deep-water rose shrimp (Parapenaeus longirostris)

“…In the European Union, the use of 4-HR as an antioxidant has been approved in fresh, frozen or deep-frozen crustacean meat, but maximum residue levels in the edible portion of the crustacean cannot exceed 2 mg/kg. Some studies support the effectiveness of 4-HR preventing melanosis in fresh crustaceans, including deep-water rose shrimp (López-Caballero, Martínez-Álvarez, Gómez-Guillén, & Montero, 2006b;López-Caballero, Martínez-Álvarez, Gómez-Guillén, & Montero, 2019). The use of polyphenols to avoid the appearance of black spots is another possibility that has received some attention among researchers (Nirmal, Benjakul, Ahmad, Arfat, & Panichayupakaranant, 2015;Sae-leaw & Benjakul, 2019).…”

Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp ( Litopenaeus vannamei )

“…Color is among the most useful criteria in assessment of the quality level of aquatic food. The initial color of fishery products changed during cold storage affecting the quality (López-Caballero et al, 2019).…”