Effect of phlorotannins on melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage

•Brown seaweed was rich in phlorotannins content.•Phlorotannins could prevent melanosis in shrimp during storage.•Shrimp deterioration could be retarded by phlorotannins. Effect of phlorotannins (PT) treatments on the ployhenoloxidase (PPO) activity and quality changes of Pacific white shrimp during...

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Bibliographic Details
Published in:Food chemistry 2019-11, Vol.298, p.124980, Article 124980
Main Authors: Sharifian, Salim, Shabanpour, Bahare, Taheri, Ali, Kordjazi, Moazameh
Format: Article
Language:English
Subjects:
Animals
Bacteria - drug effects
Catechol Oxidase - antagonists & inhibitors
Catechol Oxidase - chemistry
Catechol Oxidase - metabolism
Food Microbiology
Food Quality
Food Storage - methods
Ice
Iced storage
Marine brown seaweed
Melanosis
Oxidation-Reduction
Pacific white shrimp
Penaeidae - drug effects
Penaeidae - microbiology
Phloroglucinol - pharmacology
Phlorotannins
Sargassum - chemistry
Sargassum tenerimum
Shellfish - microbiology
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Summary:•Brown seaweed was rich in phlorotannins content.•Phlorotannins could prevent melanosis in shrimp during storage.•Shrimp deterioration could be retarded by phlorotannins. Effect of phlorotannins (PT) treatments on the ployhenoloxidase (PPO) activity and quality changes of Pacific white shrimp during a 16-day period of storage in ice were studied. Among seaweeds, Sargassum tenerimum had the highest amount of PT (10.00 mg phloroglucinol/g), PPO inhibitory activity (71.94%) and therefore selected for PT extraction. The shrimp treated with 5% PT (w/v) showed the least melanosis score, pH, TVB-N values and lipid oxidation among all treatments throughout the iced storage. Lower counts of mesophilic and psychrotrophic bacteria (1–2 log CFU/g) were obtained with 5% PT treatment compared to the control at the last day of storage (P 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.124980