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Evaluation of Green Tea Extract as a Glazing Material for Shrimp Frozen by Cryogenic Freezing
Author(s) -
Sundararajan Srijanani,
Prudente Alfredo,
Bankston J. David,
King Joan M.,
Wilson Paul,
Sathivel Subramaniam
Publication year - 2011
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.1750-3841.2011.02283.x
Subject(s) - shrimp , distilled water , chemistry , green tea extract , food science , tbars , camellia sinensis , glazing , polyphenol , chromatography , horticulture , green tea , materials science , antioxidant , biochemistry , lipid peroxidation , fishery , biology , composite material
Solutions of green tea ( Camellia sinensis ) extract (GTE) in distilled water were evaluated as a glazing material for shrimp frozen by cryogenic freezing. Total of 2%, 3%, and/or 5% GTE solutions (2GTE, 3GTE, 5GTE) were used for glazing. Distilled water glazed (GDW) and nonglazed shrimp (NG) served as controls. The GTE was characterized by measuring color, pH, o Brix, total phenols, and % antiradical activity. Individual catechins were identified by HPLC. The freezing time, freezing rate, and energy removal rate for freezing shrimp by cryogenic freezing process were estimated. The frozen shrimp samples were stored in a freezer at –21°C for 180 d. Samples were analyzed for pH, moisture content, glazing yield, thaw yield, color, cutting force, and thiobarbituric acid reactive substances (TBARS) after 1, 30, 90, and 180 d. The HPLC analysis of GTE revealed the presence of catechins and their isomers and the total polyphenol content was148.10 ± 2.49 g/L. The freezing time (min) and energy removal rate (J/s) were 48.67 ± 2.3 and 836.67 ± 78.95, respectively. Glazed samples had higher moisture content compared to NG shrimp after 180 d storage. GTE was effective in controlling the lipid oxidation in shrimp. Glazing with GTE affected a * and b * color values, but had no significant effect on the L * values of shrimp.