Effects of Plant Extract-Sulphide Combinations on Melanosis Inhibition and Quality in Shrimp (Aristeus Antennatus)

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YATMAZ H. A., GÖKOĞLU N.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.19, sa.2, ss.359-370, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 2
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1080/10942912.2015.1031247
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.359-370
  • Anahtar Kelimeler: Shrimp, Melanosis, Plant extract antimelanosis activity, Onboard dipping, GRAPE SEED EXTRACTS, ANTIOXIDANT ACTIVITY, TEA, LEAVES, CAPACITY, STORAGE, ACID
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In this study, shrimp (Aristeus antennatus) immediately after trawling was treated with plant extracts (rosemary and green tea), sodium metabisulphite solution, and their combinations. After dipping into the solutions, melanosis and selected quality changes of shrimp were investigated during the storage at 4 degrees C. Plant extracts were found effective in delaying melanosis in shrimp. Combinations of sodium metabisulphite and plant extracts were found more effective than those groups separately treated with plant extracts. Plant extracts, sodium metabisulphite, and combinations showed lower trimethylamine and total volatile nitrogen values as compared to the control group. It is concluded that use of plant extracts decreased the need for sodium metabisulphite.