Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris)

The aim of this study was to investigate the effects of grape seed extracts on inhibition of melanosis in shrimp. Defatted grape seed powder was extracted using ethanol. Dipping solutions in five different concentrations (0, 2.5, 5.0, 10 and 15 g L⁻¹) were prepared using grape seed extract and disti...

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Veröffentlicht in:International journal of food science & technology 2008-06, Vol.43 (6), p.1004-1008
Hauptverfasser: Gokoglu, Nalan, Yerlikaya, Pinar
Format: Artikel
Sprache:eng
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Zusammenfassung:The aim of this study was to investigate the effects of grape seed extracts on inhibition of melanosis in shrimp. Defatted grape seed powder was extracted using ethanol. Dipping solutions in five different concentrations (0, 2.5, 5.0, 10 and 15 g L⁻¹) were prepared using grape seed extract and distilled water. The shrimps were dipped into the solutions and stored at 4 °C. Melanosis was investigated by sensory analysis and lightness, redness and yellowness values were measured by chromometer during the storage for 3 days. According to the results, grape seed extracts showed inhibition effect on the formation of melanosis. The best results were obtained with the solution of 15 g L⁻¹.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2007.01553.x