Inhibitory melanosis and preservation of three sulfydryl compounds on Litopenaeus vannamei during refrigerated storage
Journal Title: 广东农业科学 - Year 2018, Vol 45, Issue 1
Abstract
Litopenaeus vannamei is one of the very popular seafoods with higher nutritional value. However， melanosis of the shrimp occurs easily because polyphenol oxidase（ PPO） catalyses a series of biochemical reactions during storage and processing after capture. Although melanosis does not affect the nutritional value of shrimp，it seriously affects shrimp sensory quality and commercial value，then causes severe economic loses. At present，sulfite and 4-hexylresorcinol（ 4-HR） are widely used to prevent melanosis of the shrimps commercially. However，some researches show that they have potential hazards to human health and have been prohibited to use as food additives in many countries. Therefore，it is very important to develop green，safe and effective melanosis inhibitors of shrimps. In the previous studies，three sulfydryl compounds（ L-cysteine，glutathione and N-acetyl-L-cysteine） had better inhibitory effects on PPO from L. vannamei. In this study，regarding sterile water，sodium sulfite and 4-HR treatment as controls，melanosis inhibition of three sulfhydryl compounds on L. vannamei was explored during refrigerated storage. The results show as follows：Compared with the sterile water treatment，three sulfydryl compounds have better inhibitory melanosis effect on L. vannamei. Three sulfydryl compounds have the same inhibitory melanosis effect on L. vannamei with sodium sulfite，but less than that of 4-HR. Three sulfydryl compounds do not have obvious preservation effect on L. vannamei. Therefore，three sulfhydryl compounds can replace sodium sulfite as effective melanosis inhibitors of shrimps. They must be mixed with other antibacterial substances if shrimps need to be preserved meanwhile.
Authors and Affiliations
Meng-na LIU, Shu-cheng LIU
Keywords
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- EP ID EP590866
- DOI 10.16768/j.issn.1004-874X.2018.01.016
- Views 65
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