pyrophosphate and Melanosis

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 degrees 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.

Topics: Animals; Carbon Dioxide; Diphosphates; Food Packaging; Food Preservation; Food Preservatives; Food Technology; Hexylresorcinol; Humans; Melanosis; Oxygen; Penaeidae; Quality Control; Refrigeration; Shellfish; Time Factors