Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp ( Litopenaeus vannamei) during iced storage

Effects of ferulic acid (FA) on polyphenoloxidase (PPO) and the quality changes of Pacific white shrimp ( Litopenaeus vannamei) during iced storage for 10 days were investigated. Both FA and oxygenated FA (OFA) with different concentrations (0.1%, 0.5%, 1% and 2% (w/v)) showed PPO inhibitory activit...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food chemistry 2009-09, Vol.116 (1), p.323-331
Hauptverfasser: Nirmal, Nilesh Prakash, Benjakul, Soottawat
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Effects of ferulic acid (FA) on polyphenoloxidase (PPO) and the quality changes of Pacific white shrimp ( Litopenaeus vannamei) during iced storage for 10 days were investigated. Both FA and oxygenated FA (OFA) with different concentrations (0.1%, 0.5%, 1% and 2% (w/v)) showed PPO inhibitory activity in a dose dependent manner. FA was generally more effective in PPO inhibition than was OFA. Based on activity staining, white shrimp PPO with an apparent molecular weight of 210 kDa was inhibited by FA. When whole shrimps were treated with FA solution with concentrations of 1% or 2% and stored in ice for up to 10 days, the increase in psychrophilic and mesophilic bacterial count were retarded, in comparison with the control and those treated with 1.25% sodium metabisulphite (SMS). The coincidental lower rates of increase in pH and total volatile base content were obtained. Additionally, shrimps treated with 2% FA possessed the lowest peroxide value and thiobarbituric acid reactive substances (TBARS) value during the storage. After 10 days of storage, shrimps treated with 2% FA had the lower melanosis score and higher score for colour, flavour and overall likeness, compared with the control and SMS treated shrimps ( P < 0.05).
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.02.054