PREVENTION OF MELANOSIS AND QUALITY LOSS OF PACIFIC WHITE SHRIMP (LITOPENAEUS VANNAMEI) BY ETHANOL PERSICARIA ODORATA EXTRACT DURING FROZEN STORAGE

IF 0.5 Q4 FOOD SCIENCE & TECHNOLOGY

Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI:10.34302/crpjfst/2023.15.3.12

Toan Duc Nguyen, Tinh Trung Ho, Dzung Tan Nguyen, Dao Thi, Anh Phan

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Abstract

Ethanolic extract from Persicaria odorata leaf was applied to investigate the ability to preserve Pacific white shrimp ( Litopenaeus vannamei ) during frozen storage of 5 days at -21 o C in comparison with 1.25% sodium metabisulfite. From evaluating the effects of P.odorata extract concentration and immersion time on melanosis formation, shrimps treated with the extract at 1/15 (mg/mL, w/v) in 10 minutes showed the lowest degree of melanosis. Microbiological analyses showed that Pacific white shrimp treated with P. odorata extract possessed lower values in total plate count and Enterobacteriaceae count compared with the control (p<0.05). pH and total volatile base content saw a lower increase in samples treated with P. odorata crude extract (p<0.05). Freshness loss, protein degradation, and melanosis growth in shrimps with crude extract treatments were impeded. The results show that P. odorata extract can be used a potential source of melanosis inhibitors, and natural preservatives for shelf-life extension of Pacific white shrimp during frozen storage.

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用乙醇萃取物防止太平洋白对虾（Litopenaeus Vannamei）在冷冻贮藏期间出现黑斑病和质量下降

与 1.25% 的焦亚硫酸钠相比，柿叶乙醇提取物被用于研究太平洋南美白对虾（Litopenaeus vannamei）在零下 21 摄氏度冷冻保存 5 天的能力。通过评估 P.odorata 提取物浓度和浸泡时间对黑斑病形成的影响，在 10 分钟内用 1/15 (mg/mL, w/v)提取物处理的对虾黑斑病程度最低。微生物分析表明，与对照组相比，用臭腥草提取物处理过的太平洋白对虾的平板总数和肠杆菌总数较低（p＜0.05）；用臭腥草粗提取物处理过的样品的 pH 值和总挥发性碱含量上升较低（p＜0.05）。经粗提物处理的对虾的新鲜度下降、蛋白质降解和黑色素生长受到阻碍。研究结果表明，臭腥草提取物可作为一种潜在的黑斑病抑制剂和天然防腐剂，用于延长太平洋南美白对虾在冷冻贮藏期间的货架期。

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