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Effect of different chemical compounds as coadjutants of 4‐hexylresorcinol on the appearance of deepwater pink shrimp ( Parapenaeus longirostris ) during chilled storage
Author(s) -
MartínezAlvarez Oscar,
GómezGuillén Carmen,
Montero Pilar
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01810.x
Subject(s) - food science , melanosis , protease , chemistry , shrimp , iodoacetic acid , ethylenediaminetetraacetic acid , biology , biochemistry , fishery , chelation , organic chemistry , melanoma , enzyme , genetics
Summary Different chemical compounds (kojic acid, cumic acid, phytic acid, sodium metabisulphite, magnesium carbonate, sorbic acid and different protease inhibitors) were used as coadjutants in 4‐hexylresorcinol (4‐HR)‐based melanosis‐inhibiting formulas tested for inhibiting melanosis in pink shrimp ( Parapenaeus longirostris ). The experiment was performed on board ship. Increasing concentrations of 4‐HR delayed the occurrence of melanosis during storage. However, 4‐HR could not prevent the appearance of a yellow‐greenish colouration in the cephalothorax that diminishes the consumer acceptability of shrimps. The incorporation of protease inhibitors (ethylenediaminetetraacetic acid, disodium dihydrogen pyrophosphate, iodoacetic acid, egg white and phenylmethylsulphonyl fluoride) into the 4‐HR‐based mixtures improved the acceptability after storage, suggesting that protease activity post‐mortem contributes to the reduction in the final acceptability of crustaceans.