Controlled atmosphere as coadjuvant to chilled storage for prevention of melanosis in shrimps (Parapenaeus longirostris)

Abstract

The effect of a controlled atmosphere with high CO 2 and low O 2 levels on melanosis in deepwater pink shrimps (Parapenaeus longirostris) treated with sulphites was studied in samples in chilled storage. The application of atmosphere in shrimps without antimelanotics did not inhibit melanosis. Shrimps treated with 4% sulphites in combination with a concentration of 53% CO 2 and 7% O 2 totally inhibited darkening during storage. Covering with crushed ice produced an undesirable shrinking of muscle shrimp after cooking. The application of lower concentrations of CO 2 (45%) reduced the effectiveness in preventing darkening, compared with 53% CO 2 , except where the melanosis inhibitor was 4-hexylresorcinol (0.1%). The residual effect of the gas when the shrimps were kept in a controlled atmosphere for 24 h was insufficient to prevent melanosis during further cold storage.

Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update

“…Pacific white shrimp ( Litopenaeus vannamei ) is an important commercial species characterized by a very short shelf‐life span, due to melanosis. To maintain the quality and to avoid melanosis of shrimp or other crustaceans, sulfite and 4‐hexylresorcinol are widely used (Martinez‐Alverez and others 2005). Shrimp treated with 5 g/L of green tea ethanolic extract, with prior chlorophyll removal, brought about lower melanosis, compared with the control, and showed similar scores to those treated with sodium metabisulfite.…”

Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage

“…Pacific white shrimp (Litopenaeus vannamei) is an important commercial species primarily cultured in Thailand and accounts for 90% of global aquacultured shrimp production (Nirmal & Benjakul, 2009a). Generally, shelf life of fresh shrimp is very short because of melanosis and microbial deterioration (Martinez-Alverez, Montero, & Gomez-Guillen, 2005). Melanosis is caused by the action of polyphenoloxidase (PPO), which oxidizes phenols to quinone.…”

“…This colorless quinone subsequently undergoes polymerization, giving rise to black high molecular weight pigment (Benjakul, Visessanguan, & Tanaka, 2005a). Melanosis (discoloration) in shrimp drastically reduces the products market value, leading to considerable financial loss (Martinez-Alverez et al, 2005). Apart from melanosis, lipid oxidation is another deteriorative reaction causing the unacceptability of shrimp.…”

Avances en Tecnología de Atmósferas Controladas y sus Aplicaciones en la Industria. Una Revisión

“…En este caso particular, la variable en estudio fue la melanosis en la piel del crustáceo. Se utilizaron atmósferas con 44-46% de CO2 y el uso de 0.1% 4-Hexylresorcinol, generó un índice de melanosis por debajo del 2%, alrededor de la mitad encontrado bajo condiciones de almacenamiento normales (Martínez, 2005). En el campo de la utilización de atmósferas controladas en el almacenamiento de alimentos, existen innumerables estudios, que abarcan distintos tópicos.…”