Effects of ascorbic acid and erythorbic acid on melanosis and quality in different shrimp species

Bulent Toktas, Nalan Gokoglu

Abstract


With this study, ascorbic acid and erythorbic acid were used for the first time to prevent melanosis in shrimp. Three shrimp species (Aristaeomorpha foliacea, Plesionika edwardsi and Melicertus hathor) were used. It was determined that melanosis scores were higher in the control groups. Combination of ascorbic acid and erythorbic acid with metabisulphite was found to be more effective in inhibiting of melanosis than the application alone. No significant differences were found between the groups in terms of TVB-N values. The TMA-N value of the control group was significantly higher than those of application groups. Ascorbic acid, Erythorbic acid and their combinations with sodium metabisulphite were found effective on inhibition of melanosis and quality changes in three shrimp species.

Keywords: reducing agents; ascorbic acid; erythorbic acid; melanosis; quality; shrimp

 


Full Text:

PDF

References


Benjakul, S., Visessanguan, W., Tanaka, M., 2005. Properties of phenoloxidase isolated from the cephalothorax of kuruma prawn (Penaeus japonicus). Journal of Food Biochemistry, 29: 470-485.

Benjakul, S., Visessanguan, W., Tanaka, M., 2006. Inhibitory effect of cysteine andglutathione on phenoloxidase from kuruma prawn (Penaeus japonicus). Food Chemistry, 98: 158-163.

Clark, A.C., Vestner, J., Barri, C., Maury, C., Prenzler, P.D., Scollary, G.R., 2009. The influence of stereochemistry of antioxidants and flavanols on oxidation processes in a model wine system: Ascorbic acid, erythorbic acid, (+)-catechin and ()-epicatechin. Journal of Agricultural and Food Chemistry, 58(2): 1004-1011.

Cobb, B.F., Vanderzant, C., Thompson, C.A., Custer, C.S., 1973. Chemical characteristics, bacterial counts and potential shelf-life of shrimp from various locations on the northwestern Gulf of Mexico. Journal of Milk and Food Technology, 36: 463-468.

El-Shimi, M.M., 1993. Control of enzymatic browning in apple slices by using ascorbic acid under different conditions. Plant Foods for Human Nutrition, 43: 71-76.

Erdem, E.M., Bilgin, S., 2004. Research on the changes in quality of shrimp (Palaemon adspersus rathke, 1837), which is preserved at refrigerator temperature in cooked and raw. Firat University Journal of Science and Engineering, 16(4): 687-694 (in Turkish).

Erkan, N., Ozden, O., Alakuvak, U.D., Tosun, Ş.Y., Varlık, C., Baygar, T., 2007. Determination of sodium metabisulphide level of shrimp sold in Istanbul. Journal of Fisheries Science, 1(1): 26-33.

Golan-Goldhirsh, A., Whitaker, J.R., Kahn, V. (1984). Relation between structure of polyphenol oxidase and prevention of browning. Advances in Experimental Medcine and Biology, 177: 437-456.

Gonçalves, A.A., Oliveira, A.R.M., 2016. Melanosis in crustaceans_A review. LWT-Food Science and Technology, 65: 791-799.

Gomez-Guillen, M.C., Martínez-Alvarez, O., Llamas, A., Montero, P., 2005. Melanosis inhibition and SO2 residual levels in shrimps (Parapenaeus longirostris) after different sulphite-based treatments. Journal of the Science of Food and Agriculture, 85(7): 1143–1148.

Kim, J., Marshall, M.R, Wei, C., 2000. Polyphenoloxidase. In: N.F. Haard, B.K. Simpson (Eds.) Seafood enzymes: Utilization and influence on postharvest seafood quality, Marcel Dekker New York, pp 271-315.

Ludorf, W., Meyer, V., 1973. Fische und Fischerzeugnisse. Paul Parey Verlag, Berlin, Hamburg, 309 p.

Martinez-Alvarez, O., Lopez-Caballero, M.E., Montero, P. Gomez-Guillen, M.C., 2005. A 4-hexylresorcinol based formulation to prevent melanosis and microbial growth in chilled tiger prawns (Marsupenaeus japonicus) from aquaculture. Journal of Food Science, 70: M415–M422.

Mendes, R., A, Pestana, J., Pestana, C., 2005. Indole production and deepwater pink shrimp (Parapenaeus longirostris) decomposition. European Food Research and Technology, 221, 320-328.

Montero, P., Avalos, A., Perez-Mateos, M., 2001. Characterization of polyphenol oxidase of prawns (Penaeus japonicus) alternatives to inhibition: Additives and high-pressure treatment. Food Chemistry, 75: 317-324.

Montero, P., Martínez-Alvarez, O., Gomez-Guillen, M.C., 2004. Effectiveness of onboard application of 4-hexylresorcinol in inhibiting melanosis in shrimp (Parapenaeus longirostris). Journal of Food Science, 69(8): C643-C647.

Mosneaguta, R., Alvarez, V., Barringer, S.A., 2012. The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition. Journal of Food Science, 77(11): 1234-1240.

Nirmal, N.P., Benjakul, S., 2012. Biochemical properties of polyphenoloxidase from the cephalothorax of Pacific white shrimp (Litopenaeus vannamei). International Aquaculture Research, 4(1): 6-13.

Okpala, C.O.R. (2014). Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment. LWT - Food Science and Technology, 57: 538-547.

Osuga, D., Van der Schaaf, A., Whitaker, J.R., 1994. Control of polyphenol oxidase activity using a catalytic mechanism. In: R.Y. Yada, R.L. Jaclunan & J.J. Smith (Eds.) Protein Structure-Function Relatiomhips in Foods, Blackie Academy and Professional, Glasgow, pp 62-88.

Otwell, W.S., Marshall, M.R., 1986. Screening alternatives to sulphating agents to control shrimp melanosis (black spot). Florida Sea Grant Technical Paper, 46: 1-20 (1986).

Santerre, C.R., Cash, J.N., Vannoman, D.J., 1988. Ascorbic acid / citric acid combinations in the processing of frozen apples slices. Journal of Food Science, 56: 257-259.

Sapers, G.M., Ziolkowski, M.A., 1987. Comparison of erythorbic acid and ascorbic acids as inhibitors of enzymatic browning in apples. Journal of Food Science, 52(6): 1732-1733.

Sapers, G.M., Hicks, K.B., Phillips, J.G., Garzarella, L., Pondish, D.L., Matulaitis, R.M., McCormack, T.J., Sondey, S.M., Seib, P.A., Ei-Atawy, Y.S., 1989. Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents. Journal of Food Science, 54: 997-1002.

Sapers, G.M., Garzarella, L., Pilizota, V., 1990. Application of browning inhibitors to cut apple and potato by vacuum and pressure infiltration. Journal of Food Science, 55: 1049-1053.

Shamshad, S.I., Nisa, K.U., Riaz, M., Zuberi, R., Quarri, R.B., 1990. Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures. Journal of Food Science, 55: 1201-1205.

Simpson, B.K., Marshall, M.R., Otwell, W.S., 1987. Phenoloxidase from shrimp (Penaues setiferus): Purification and some properties. Journal of Agricultual and Food Chemistry, 35: 918-921.

Schormüller, J., 1968. Handbuchder Lebensmittelchemie, Band III/2. Springer-Verlag, Berlin, Heidelberg, New York, pp 1482-1537.

Sokal, R.R., Rohlf, F.J., 2012. Biometry: The principles and practice of statistics in biological research (4th ed.). W.H. Freeman and Co., New York, pp 119-177.

Ventura-Aguilar, R.I., Colinas-Leon, M.T., Bautista-Banos, S., 2017. Combination of sodium erythorbate and citric acid with MAP, extended storage life of sliced oyster mushrooms. LWT - Food Science and Technology, 79: 437-444.

Zeng, Q.Z., Thorarinsdotti, K.A., Olafsdottir, G., 2005. Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions. Journal of Food Science, 70 (7): 459–446.




DOI: https://doi.org/10.29103/aa.v7i2.2527

Article Metrics

 Abstract Views : 828 times
 PDF Downloaded : 3 times

Refbacks

  • There are currently no refbacks.


Copyright (c) Acta Aquatica: Aquatic Sciences Journal   

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.