Evaluation of the Quality of Pacific White Shrimp Under Different Storage Conditions

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-07-21 DOI:10.1007/s11483-025-10004-9

Le Nhat Tam, Doan Nhu Khue, Nguyen Thi Huong, Pham Minh Tuan, Huynh Nguyen Que Anh, Nguyen Thi Trang, Truong Huynh Anh Vu, Phan Thuy Xuan Uyen

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Abstract

This study focused on the inhibition of melanosis formation, shelf-life extension, and the correlation between quality indices under different treatment conditions during the storage of Pacific white shrimp at 0 °C. The treatment groups included: a control sample, samples treated with 0.5% benzaldehyde solution, samples treated with 2% chitosan solution, and samples treated with a combination of 0.5% benzaldehyde and 2% chitosan. Sensory, chemical, and microbiological evaluation methods were applied using quality indicators such as melanosis score, TVB-N, TMA-N, hypoxanthine, and TVC. TVC results demonstrated that the antibacterial and antioxidant properties of benzaldehyde and chitosan extended the shelf life to 12 days (benzaldehyde), 11 days (chitosan), and 15 days (benzaldehyde/chitosan), compared to 8 days for the control. The formation of a Schiff base from the reaction between benzaldehyde and tyrosine was shown to inhibit tyrosinase activity, thereby reducing melanosis. The benzaldehyde and benzaldehyde/chitosan samples maintained acceptable melanosis scores (≤ 6) up to days 12 and 15, respectively, compared to days 8 and 11 for the control and chitosan samples. Changes in TVB-N and TMA-N were analyzed across two stages, autolysis and decomposition, allowing for the development of linear regression equations with high correlation coefficients (R² ≈ 0.99). Similar linear trends were observed for melanosis and hypoxanthine. The study established strong linear correlations between melanosis score, TVB-N, TMA-N, and hypoxanthine across all treatment groups, providing a foundation for predictive modelling of shrimp quality under different preservation conditions.

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不同贮藏条件下太平洋白对虾的品质评价

本研究主要研究了不同处理条件对太平洋白对虾在0℃贮藏过程中黑变形成的抑制作用、延长贮藏期及品质指标间的相关性。处理组包括：对照样品、0.5%苯甲醛溶液处理的样品、2%壳聚糖溶液处理的样品、0.5%苯甲醛和2%壳聚糖联合处理的样品。采用感官、化学和微生物学评价方法，采用黑变评分、TVB-N、TMA-N、次黄嘌呤和TVC等质量指标。TVC结果表明，苯甲醛和壳聚糖的抗菌和抗氧化性能使其保质期延长至12天（苯甲醛），11天（壳聚糖）和15天（苯甲醛/壳聚糖），而对照组为8天。苯甲醛和酪氨酸反应形成的希夫碱被证明可以抑制酪氨酸酶的活性，从而减少黑化。与对照组和壳聚糖样品的第8天和第11天相比，苯甲醛和苯甲醛/壳聚糖样品分别在第12天和第15天保持可接受的黑化评分（≤6）。研究人员分析了TVB-N和TMA-N在自溶和分解两个阶段的变化，从而建立了具有高相关系数（R2≈0.99）的线性回归方程。在黑素病和次黄嘌呤中也观察到类似的线性趋势。本研究建立了黑化评分、TVB-N、TMA-N和次黄嘌呤在各处理组间的强线性相关性，为不同保存条件下对虾品质的预测建模提供了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.