Effect of Tea Polyphenol Complex Preservative on the Quality of Penaeus vannamei under Cold Storage

doi:10.7506/spkx1002-6630-201402056

Abstract

Abstract:

Penaeus vannamei is very perishable even during cold storage. In order to improve its quality under cold storage,
Pacific white shrimps were pre-soaked in mixed solutions containing different concentrations of tea polyphenols, citric
acid and L-cysteine. Sensory evaluation, pH, total volatile basic nitrogen (TVB-N), whiteness and total bacterial count
were determined during storage. Results showed that both tea polyphenols alone and its combinations with citric acid and
L-cysteine could improve the quality, appearance and odor of the shrimps, effectively inhibit the growth of microbes, and
reduce TVB-N levels and melanosis. A mixture of 8 g/L tea polyphenols, 5 g/L citric acid and 2 g/L L-cysteine was the best
preservative for Pacific white shrimps.

Key words: Penaeus vannamei, storage quality, tea polyphenols, citric acid, L-cysteine

CLC Number:

TS254.4

XIONG Qing, XIE Jing*, QIAN Yun-fang, YANG Sheng-ping. Effect of Tea Polyphenol Complex Preservative on the Quality of Penaeus vannamei under Cold Storage[J]. FOOD SCIENCE, 2014, 35(2): 287-291.

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