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Effect of Pyrophosphate and 4‐Hexylresorcinol Pretreatment on Quality of Refrigerated White Shrimp (Litopenaeus vannamei) Kept under Modified Atmosphere Packaging
Author(s) -
Thepnuan R.,
Benjakul S.,
Visessanguan W.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00674.x
Subject(s) - shrimp , litopenaeus , trimethylamine , modified atmosphere , melanosis , food science , chemistry , browning , pyrophosphate , polyphenol oxidase , shelf life , biology , fishery , biochemistry , enzyme , peroxidase , melanoma , genetics
The effect of pretreatment with pyrophosphate and 4‐hexylresorcinol in combination with modified atmosphere packaging (MAP) (80% CO 2 , 10% O 2 , 10% N 2 , or 80% CO 2 , 20% N 2 ) on the quality of white shrimp during storage at 4 °C was investigated. Shrimp pretreated with 2% pyrophosphate and 0.25% 4‐hexylresorcinol and stored under MAP showed the lower microbiological and chemical deteriorations as evidenced by delayed microbial growth as well as lower trimethylamine (TMA) and total volatile base nitrogen (TVB) production ( P < 0.05). Additionally, the growth of coliforms was inhibited effectively. White shrimp pretreated with 4‐hexylresorcinol had the lower melanosis throughout the storage compared with those without treatment ( P < 0.05). This was associated with the lowered polyphenol oxidase (PPO) activity in shrimp treated with 4‐hexylresorcinol. Therefore, the effective retardation of microbiological and chemical deterioration of white shrimp stored under MAP with the decrease in melanosis could be achieved by pretreatment of the shrimp with pyrophosphate and 4‐hexylresorcinol. Furthermore, decapitation could be another means to lower the microbial load and melanosis in white shrimp, particularly those stored under MAP.