Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage

文献类型： 外文期刊

第一作者： Mu, Honglei

作者： Mu, Honglei;Chen, Hangjun;Fang, Xiangjun;Mao, Jinlin;Gao, Haiyan

作者机构：

关键词： Pacific white shrimp;cinnamaldehyde;polyphenoloxidase;quality;microbial spoilage;melanosis

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2012 年 92 卷 10 期

页码：

收录情况： SCI

摘要： BACKGROUND: Shrimp is a very perishable product and postmortem changes occur rapidly. Sulfiting agents were once and are still widely used as a preservative in the shrimp industry. However, the application of sulfite in shrimp may pose a risk to human health. Thus development of a natural preservative as a sulfite alternative to extend the shelf life of Pacific white shrimp is urgently needed. RESULTS: The effects of cinnamaldehyde essential oil (1 and 5 g kg-1) on the shelf life of Pacific white shrimp stored at 4 degrees C were investigated. As the concentration of cinnamaldehyde increased, residual polyphenoloxidase (PPO) enzyme activity decreased. Kinetic analysis showed that cinnamaldehyde was a noncompetitive inhibitor for the oxidation of L-DOPA (L-3,4-dihydroxyphenylalanine) by PPO of Pacific white shrimp. Based on this study, shrimp treated with 5 g kg-1 cinnamaldehyde possessed the lowest aerobic plate count, total volatile basic nitrogen, and pH values in all treatments after 10 days of storage. According to the results of L*, cinnamaldehyde showed inhibitory activity toward the formation of melanosis. CONCLUSION: Treatment with cinnamaldehyde could improve the sensory properties and extend the shelf life of Pacific white shrimp to 8 days. Therefore, cinnamaldehyde could be used as a promising natural preservative for inhibiting melanosis and preventing the growth of microbes during the chilled storage of Pacific white shrimp. Copyright (C) 2012 Society of Chemical Industry

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