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Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp ( Litopenaeus vannamei ) during storage
Author(s) -
Mu Honglei,
Chen Hangjun,
Fang Xiangjun,
Mao Jinlin,
Gao Haiyan
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5605
Subject(s) - shrimp , melanosis , cinnamaldehyde , preservative , food science , shelf life , litopenaeus , food spoilage , chemistry , food preservation , fishery , biology , biochemistry , melanoma , genetics , bacteria , catalysis
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 °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 © 2012 Society of Chemical Industry