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Melanosis and quality changes during refrigerated storage of Pacific white shrimp treated with Chamuang (Garcinia cowa Roxb.) leaf extract with the aid of pulsed electric field

Author:
Ahmad Shiekh, Khursheed, Benjakul, Soottawat
Source:
Food chemistry 2020 v.309 pp. 125516
ISSN:
0308-8146
Subject:
Enterobacteriaceae, Garcinia cowa, Litopenaeus vannamei, Pseudomonas, cold storage, hydrogen sulfide, leaf extracts, melanosis, peroxide value, plate count, pulsed electric fields, shrimp, soaking, sodium metabisulfite, storage quality, thiobarbituric acid-reactive substances
Abstract:
Pacific white shrimp with prior pulsed electric field (PEF) treatment before soaking in Chamuang leaf extract (CLE) at different concentrations (0.5 and 1%) for 30 min were prepared. Sample pre-treated with PEF and soaked with 1% CLE (PEF-1 CLE) showed lower melanosis score than that with 1.25% sodium metabisulfite treatment, PEF treated sample or those soaked in CLE without prior PEF and the control during storage of 10 days (P < 0.05). PEF-1 CLE sample showed lower total volatile base content, peroxide value and thiobarbituric acid reactive substances but high sensory scores than others (P < 0.05). Lower increases in mesophile, psychrophile, Pseudomonas, Enterobacteriaceae and H₂S producing bacterial counts were obtained in PEF-1 CLE, compared to the control and other treated samples. The most abundant compounds from Chamuang leaf extract, including Chrysoeriol 6-C-glucoside-8-C-arabinopyranoside and veranisatin-C were found in PEF-1 CLE sample and were plausibly involved in keeping quality of shrimp.
Agid:
6662518