Extension of Shelf Life and Physical Quality Changes of Cooked Pacific White Shrimp During Cold Storage
Abstract
Pacific white shrimp have impressive delicious and nutritious. However, shrimp are highly perishable which results in an obvious off-taste and soft texture. Therefore, the cooked white shrimp were coated with green tea and sodium ascorbate solution, which is an antimicrobial and antioxidant were retarded the shrimp spoilage. The evaluation of green tea and sodium ascorbate on the physical and sensory quality of cooked white shrimp. The cooked shrimp were coated with 0.002% alginate solution (TA) and green tea (GT) combined sodium ascorbate (AA) solution in 4 different concentrations: T112 (1.25% GT +1.25% AA), T106 (1.25% GT + 0.625% AA), T212 (2.5% GT + 1.25% AA) and T206 (2.5% GT + 0.625% AA). Then were stored at a refrigerator (4 ± 1 OC). The results indicated that T212 shrimp coated had the lower physical changes (shear force and color (L *, a *, and b *)) than other treatments (p<0.05). Using the overall acceptance score to determine the shelf life, T212 shrimp treated had the highest shelf life for more than 28 days, while T112, T206, T106 and TA were 28, 26, 22 and 16 days respectively. Keywords : green tea, sodium ascorbate, cooked white shrimp, physical quality, sensorial qualityReferences
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Phytochemistry, 69, 3111-3116.
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from http://www.fisheries.go.th. (in Thai)
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Srinakharinwirot University. (in Thai)
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auratus) using natural preservatives during chilled storage. Food Chemistry, 135, 140-145.
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treatments on subsequent chilled storage of thawed deepwater pink shrimp (Parapenaeus
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Technology, 42, 1335-1344.
Mitsumoto, M., O’Grady, M.N., Kerry, J.P., & Buckley, D.J. (2005). Addition of tea catechins and vitamin c
on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and
chicken patties. Meat Science, 69, 773-779.
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extract treatment and modified atmosphere packaging during refrigerated storage. International
Journal of Food Microbiology, 149, 247-253.
Nirmal, N.P., & Benjakul, S. (2012). Effect of green tea extract in combination with ascorbic acid on the
retardation of melanosis and quality changes of pacific white shrimp during iced storage.
Food and Bioprocess Technology, 5, 2941-2951.
Teerawut, S., Kwan-on, P., & Arjpong, R. (2016). Green tea and vitamin c treatment for retarding cooked
green mussel quality: An evaluation of chemical and microbiological qualities. Burapha Science
Journal. 21(2), 1-16. (in Thai)
Teerawut, S., Phimnaen, R., & Muangham, S. (2014). Effect of modified atmosphere packaging on the
physical and microbiological properties of shucked fresh oyster. KKU Science Journal. 42(3),
551-560. (in Thai)
Wongjinda, N. (2004). A guide to preserving aquatic animals at primary processing facilities. Bangkok:
Fisheries Industrial Technology Research and Development Division (FTDD). (in Thai)
Xi, D., Liu, C., & Su, Y.C. (2012). Effects of green tea extract on reducing Vibrio parahaemolyticus and
increasing shelf life of oyster meats. Food Control, 25, 368-373.
Zhang, Z., Yang, Y., Tang, X., Chen, Y., & You, Y. (2015). Chemical forces and water holding capacity study
of heat-induced myofibrillar protein gel as affected by high pressure. Food Chemistry, 188,
111-118.
the determination of its shelf-life. Food Chemistry. 109, 81-87.
Atsawa-ketmanee, N. (2007). The preservation of fish products. Bangkok: Parbpim design & printing.
(in Thai)
Fereahtian, M.M., Kamani, H.M., Zenoozian, M.S., Rigi, S., & Safari, O. (2014). The effect of green tea on
bacterial changes in white shrimp (Litopenaeus vannamei) refrigerated at a temperature of 4 ± 1
°C. Journal of Middle East Applied Science and Technology (JMEAST), 18(2), 501-504.
Hatano, T., Tsugawa, M., Kusuda, M., Taniguchi, S., Yoshida, T., Shiota, S., & Tsuchiya, T. (2008).
Enhancement of antibacterial effects of epigallocatechin gallate, using ascorbic acid.
Phytochemistry, 69, 3111-3116.
Kiatpaiboon, N. (2010). Import risk analysis for prawns and prawn products: IRA. Retrieved January 3, 2017,
from http://www.fisheries.go.th. (in Thai)
Leungsakul, S. (1998). Food microbiology. (4th ed.). Bangkok: Department of Biology, Faculty of Science,
Srinakharinwirot University. (in Thai)
Li, T., Li, J., Hub, W., Zhang, X., Li, X., & Zhao, J. (2012). Shelf-life extension of crucian carp (Carassius
auratus) using natural preservatives during chilled storage. Food Chemistry, 135, 140-145.
Martinez, O. A., Lopez, M.E.C., Gomez, M.C.G., & Montero, P. (2009). The effect of several cooking
treatments on subsequent chilled storage of thawed deepwater pink shrimp (Parapenaeus
longirostris) treated with different melanosis-inhibiting formulas. LWT-Food Science and
Technology, 42, 1335-1344.
Mitsumoto, M., O’Grady, M.N., Kerry, J.P., & Buckley, D.J. (2005). Addition of tea catechins and vitamin c
on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and
chicken patties. Meat Science, 69, 773-779.
Nirmal, N.P., & Benjakul, S. (2011). Retardation of quality changes of pacific white shrimp by green tea
extract treatment and modified atmosphere packaging during refrigerated storage. International
Journal of Food Microbiology, 149, 247-253.
Nirmal, N.P., & Benjakul, S. (2012). Effect of green tea extract in combination with ascorbic acid on the
retardation of melanosis and quality changes of pacific white shrimp during iced storage.
Food and Bioprocess Technology, 5, 2941-2951.
Teerawut, S., Kwan-on, P., & Arjpong, R. (2016). Green tea and vitamin c treatment for retarding cooked
green mussel quality: An evaluation of chemical and microbiological qualities. Burapha Science
Journal. 21(2), 1-16. (in Thai)
Teerawut, S., Phimnaen, R., & Muangham, S. (2014). Effect of modified atmosphere packaging on the
physical and microbiological properties of shucked fresh oyster. KKU Science Journal. 42(3),
551-560. (in Thai)
Wongjinda, N. (2004). A guide to preserving aquatic animals at primary processing facilities. Bangkok:
Fisheries Industrial Technology Research and Development Division (FTDD). (in Thai)
Xi, D., Liu, C., & Su, Y.C. (2012). Effects of green tea extract on reducing Vibrio parahaemolyticus and
increasing shelf life of oyster meats. Food Control, 25, 368-373.
Zhang, Z., Yang, Y., Tang, X., Chen, Y., & You, Y. (2015). Chemical forces and water holding capacity study
of heat-induced myofibrillar protein gel as affected by high pressure. Food Chemistry, 188,
111-118.
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Published
2017-07-18
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บทความวิจัยจากการประชุมวิชาการระดับชาติ"วิทยาศาสตร์วิจัย"ครั้งที่ 9
