Effect of Chamuang (Garcinia cowaRoxb.) leaf extract on inhibition of melanosis and quality changes of Pacific white shrimp during refrigerated storage

Food Chemistry
Khursheed Ahmad ShiekhThanasak Sae-Leaw

Abstract

Inhibition of Pacific white shrimp polyphenoloxidase (PPO) with Chamuang leaf extract (CLE) was studied. CLE was rich in polyphenolic glycosides, in which chrysoeriol 6-C-glucoside-8-C-arabinopyranoside and 2-feruloyl-l-sinapoylgentiobiose were dominant. It also contained organic acids including hydroxycitric acid and oxalosuccinic acid. CLE with copper chelation activity could inhibit PPO in a dose dependent manner. Shrimp treated with 1% CLE had the lower melanosis score than 1.25% sodium metabisulfite (SMS) treated shrimp and the control throughout the refrigerated storage of 12 days at 4 °C (P < 0.05). Lower total volatile base (TVB) and thiobarbituric acid reactive substances (TBARS) were detected in shrimp treated with 1% CLE, compared to others (P < 0.05). Lower counts of mesophile, psychrophile, Pseudomonas, Enterobacteriaceae and H2S-producing bacteria were obtained with 1% CLE treatment than the control and SMS treated sample during entire storage. Thus, soaking of shrimps in 1% CLE solution effectively reduced melanosis and quality deterioration.

Citations

Dec 20, 2020·Biomolecules·Tassanee LerksuthiratDonniphat Dejsuphong
Jan 10, 2021·Animals : an Open Access Journal From MDPI·Michael G KontominasCosmas I Nathanailides
Jan 15, 2021·Comprehensive Reviews in Food Science and Food Safety·Shuai ZhuangYongkang Luo
Jun 20, 2021·Comprehensive Reviews in Food Science and Food Safety·Nikheel Bhojraj RathodFatih Ozogul

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