Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)
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Abstract
Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly har-vested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2?). Among quality parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*107 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of white leg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists.
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Keywords
Litopenaeus vannamei, Melanosis, Quality, Sensory characteristics
References
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AOAC (2000). Official Methods of Analysis. 17th edn., Association of Official Analytical Chemists, Washington, DC, USA.
Arashisara, S., Hisara, O., Kayab M. and Yanik, T. (2004). Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout fillets. Food Microbiology, 97, 209-214.
Arfat, Y. and Benjakul, S. (2012). Gelling characteristics of surimi from yellow stripe trevally (Selaroides leptolepis). International Aquatic Research, 4: 1-3.
Bak, L. S., Andersen, A. B., Andersen, E. M. and Bertelsen, G. (1999). Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis). Food Chemistry, 64: 169-175.
Bennour, M., El Marrakchi, A., Bouchriti, N., Hamama, A. and El Ouadaa M. (1991). Chemical and microbiological assessments of mackerel (Scomber scombrus) stored in ice. Journal of Food Protection, 54: 789-792.
Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. (2005). Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelligerkanagurta) muscle during iced storage. Food Chemestry, 93: 607-617.
Conway, E. J. (1947). Microdiffusion analysis and volumetric error. 4th ed. Van Nostrad Co Inc. New York, 245.
Du, C. J. and Sun, D. W. (2011). Retrospective shading correlation of confocal laser scanning microscopy beef images for three dimensional visualisation. Food and Bioprocess Technology, 2:167-176
Essien, E. U. (1995). Lipid content and fatty acid profiles of some lesser known nigerian foods. Journal of food
biochemistry, 19: 153-159
FAO, FishStat. (2016). The state of World Fisheries and Aquaculture, 2016. Food and Agriculture Organization, Rome, Italy.
Fatima, R., Khan, M. A. and Qadri, R. B. (1988). Shelf-life of shrimp (Penaeus merguiensis) stored in ice (0?C) and partially frozen (?3?C). Journal of the Science of Food and Agriculture, 42: 235-247
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Huidobro, A., Lopez-Caballero, M.E. and Mendes, R. (2002). Onboard processing of deepwater pink shrimp (Parapenaeus longirostris) with liquid ice:effect on quality. European Food Research and Technology, 214: 469-475
Hunterlab. (1996). CIE L*a*b* color scale. Applications Note. http://www.hunterlab.com/application-notes.html. 314 acessed 20 November, 2013.
Huss, H. H. (1995). Quality and quality changes in fresh fish. Food and Agriculture Organization of the United Nations (FAO), Rome. FAO Fisheries Technical Paper.
Imran, A., Chawalit, J. and Somrote, K. (2013). Characterization of quality degradation during chilled shrimp (Litopenaeus vannamei) supply chain. International Food Research Journal, 20:1833-1842
Kandeepan, G. and Biswas S. (2007). Effect of low temperature preservation on quality and shelf life of buffalo meat. American Journal of Food Technology, 2: 126-135
Kolodjiejska, I., Sikorski, Z. E. and Sandowska, M. (1987). Texture of cooked mantle of squid illexargentius as influenced by specimen characteristics and treatments. Journal Food Science, 52: 932-935
Lopez-Caballero, M.E., Martinez-Alvarez, O., Gomez-Guillen, M.D. and Montero, P. (2007). Quality of thawed deep water pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. International Journal of Food Science and Technology, 42:1029-1038
Montero, P., Lopez-Caballero, M. E. and Perez-Mateos, M. (2001). The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus). Journal of Food Science, 66:1201-1206
Nirmal, N. P. and Benjakul, S. (2009). Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chemistry, 116: 323-331
Nirmal, N. P. and Benjakul, S. (2011). Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage. LWT-food science and technology, 44: 924-932
Nunes, M., Batista, I. and Morao de Campos R. (1992). Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice. Journal of the Science of Food and Agriculture, 59: 37-43
Okeyo, G. O., Lokuruka, N. I. and Matofari, J. W. (2009). Nutritional composition and shelf life of the lake Victoria Nile perch (Lates niloticus) stored in ice. African Journal of Food, Agriculture, Nutrition and Development. 9: 3-6
Okpala, C.O.R., Choo, W.S. and Dykes, G.A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT-Food Science and Technology, 55: 110-116
Qingzhu, Z. (2003). Quality indicators of Northern shrimp (Pandalus borealis) stored under different cooling conditions. The United Nations University. Tokyo, Japan: UNU-Fisheries Training Programme.
Riaz, M. and Qadri, R. B. (1990). Time–temperature tolerance of frozen shrimp 2. Biochemical and microbiological changes during storage of frozen glazed shrimps. Tropical Science, 30: 343-356
Panchavarnam, S., Manisha, K., Basu, S., Warrier, S. B. and Venugopal, V. (2003). Shelf life extension of whole and steaks of rohu (Labeo rohita) by gamma irradiation. Fishery Technology, 40: 36-41
Sallam, K. I. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control, 18: 566-575
Senapati, S. R., Xavier, K. A. M, Nayak, B. B. and Balange, A. K. (2016). Quality evaluation of edible fish flour prepared from indian oil sardine (Sardinella Longiceps). Journal of Food Processing and Preservation, doi:10.1111/jfpp.12982.
Sriket, C., Benjakul, S., Visessanguan, W. And Kijroongrojana, K. (2007). Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food chemistry, 103 (4): 1199-1207
Tarladgis, B. G., Watts, B. M. and Yonathan, M. (1960). Distillation method for the determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists’ Society, 37: 44-48
Tsironi, T., Dermesonlouoglou, E., Giannakourou, M. and Taoukis, P. (2009). Shelf life modelling of frozen shrimp at variable temperature conditions. LWT - Food Science and Technology, 42: 664-671
Zeng, Q. Z., Thorarinsdottir, K. A. and Olafsdottir, G. (2005). Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions. Journal of Food Science, 70: 459-466
Anon, A. (1995). Quality assurance and monitoring system manual on export of fresh, frozen processed fish and fishery products. Export inspection council of India, Manual of quality assurance of sea foods, Ministry of commerce.
AOAC (2000). Official Methods of Analysis. 17th edn., Association of Official Analytical Chemists, Washington, DC, USA.
Arashisara, S., Hisara, O., Kayab M. and Yanik, T. (2004). Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout fillets. Food Microbiology, 97, 209-214.
Arfat, Y. and Benjakul, S. (2012). Gelling characteristics of surimi from yellow stripe trevally (Selaroides leptolepis). International Aquatic Research, 4: 1-3.
Bak, L. S., Andersen, A. B., Andersen, E. M. and Bertelsen, G. (1999). Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis). Food Chemistry, 64: 169-175.
Bennour, M., El Marrakchi, A., Bouchriti, N., Hamama, A. and El Ouadaa M. (1991). Chemical and microbiological assessments of mackerel (Scomber scombrus) stored in ice. Journal of Food Protection, 54: 789-792.
Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. (2005). Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelligerkanagurta) muscle during iced storage. Food Chemestry, 93: 607-617.
Conway, E. J. (1947). Microdiffusion analysis and volumetric error. 4th ed. Van Nostrad Co Inc. New York, 245.
Du, C. J. and Sun, D. W. (2011). Retrospective shading correlation of confocal laser scanning microscopy beef images for three dimensional visualisation. Food and Bioprocess Technology, 2:167-176
Essien, E. U. (1995). Lipid content and fatty acid profiles of some lesser known nigerian foods. Journal of food
biochemistry, 19: 153-159
FAO, FishStat. (2016). The state of World Fisheries and Aquaculture, 2016. Food and Agriculture Organization, Rome, Italy.
Fatima, R., Khan, M. A. and Qadri, R. B. (1988). Shelf-life of shrimp (Penaeus merguiensis) stored in ice (0?C) and partially frozen (?3?C). Journal of the Science of Food and Agriculture, 42: 235-247
Gopakumar, K. (2002). Post mortem changes in fish and quality assessment. Text book of fish processing technology, Indian Council of Agricultural Research, New Delhi, India, 31-37.
Huidobro, A., Lopez-Caballero, M.E. and Mendes, R. (2002). Onboard processing of deepwater pink shrimp (Parapenaeus longirostris) with liquid ice:effect on quality. European Food Research and Technology, 214: 469-475
Hunterlab. (1996). CIE L*a*b* color scale. Applications Note. http://www.hunterlab.com/application-notes.html. 314 acessed 20 November, 2013.
Huss, H. H. (1995). Quality and quality changes in fresh fish. Food and Agriculture Organization of the United Nations (FAO), Rome. FAO Fisheries Technical Paper.
Imran, A., Chawalit, J. and Somrote, K. (2013). Characterization of quality degradation during chilled shrimp (Litopenaeus vannamei) supply chain. International Food Research Journal, 20:1833-1842
Kandeepan, G. and Biswas S. (2007). Effect of low temperature preservation on quality and shelf life of buffalo meat. American Journal of Food Technology, 2: 126-135
Kolodjiejska, I., Sikorski, Z. E. and Sandowska, M. (1987). Texture of cooked mantle of squid illexargentius as influenced by specimen characteristics and treatments. Journal Food Science, 52: 932-935
Lopez-Caballero, M.E., Martinez-Alvarez, O., Gomez-Guillen, M.D. and Montero, P. (2007). Quality of thawed deep water pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. International Journal of Food Science and Technology, 42:1029-1038
Montero, P., Lopez-Caballero, M. E. and Perez-Mateos, M. (2001). The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus). Journal of Food Science, 66:1201-1206
Nirmal, N. P. and Benjakul, S. (2009). Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chemistry, 116: 323-331
Nirmal, N. P. and Benjakul, S. (2011). Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage. LWT-food science and technology, 44: 924-932
Nunes, M., Batista, I. and Morao de Campos R. (1992). Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice. Journal of the Science of Food and Agriculture, 59: 37-43
Okeyo, G. O., Lokuruka, N. I. and Matofari, J. W. (2009). Nutritional composition and shelf life of the lake Victoria Nile perch (Lates niloticus) stored in ice. African Journal of Food, Agriculture, Nutrition and Development. 9: 3-6
Okpala, C.O.R., Choo, W.S. and Dykes, G.A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT-Food Science and Technology, 55: 110-116
Qingzhu, Z. (2003). Quality indicators of Northern shrimp (Pandalus borealis) stored under different cooling conditions. The United Nations University. Tokyo, Japan: UNU-Fisheries Training Programme.
Riaz, M. and Qadri, R. B. (1990). Time–temperature tolerance of frozen shrimp 2. Biochemical and microbiological changes during storage of frozen glazed shrimps. Tropical Science, 30: 343-356
Panchavarnam, S., Manisha, K., Basu, S., Warrier, S. B. and Venugopal, V. (2003). Shelf life extension of whole and steaks of rohu (Labeo rohita) by gamma irradiation. Fishery Technology, 40: 36-41
Sallam, K. I. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control, 18: 566-575
Senapati, S. R., Xavier, K. A. M, Nayak, B. B. and Balange, A. K. (2016). Quality evaluation of edible fish flour prepared from indian oil sardine (Sardinella Longiceps). Journal of Food Processing and Preservation, doi:10.1111/jfpp.12982.
Sriket, C., Benjakul, S., Visessanguan, W. And Kijroongrojana, K. (2007). Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food chemistry, 103 (4): 1199-1207
Tarladgis, B. G., Watts, B. M. and Yonathan, M. (1960). Distillation method for the determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists’ Society, 37: 44-48
Tsironi, T., Dermesonlouoglou, E., Giannakourou, M. and Taoukis, P. (2009). Shelf life modelling of frozen shrimp at variable temperature conditions. LWT - Food Science and Technology, 42: 664-671
Zeng, Q. Z., Thorarinsdottir, K. A. and Olafsdottir, G. (2005). Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions. Journal of Food Science, 70: 459-466
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How to Cite
Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei). (2017). Journal of Applied and Natural Science, 9(1), 626-631. https://doi.org/10.31018/jans.v9i1.1242
