The effect of organic acid treatments on the melanosis inhibition and shelf-life in shrimp (Penaeus japonicus)

GÖKOĞLU N.

ACTA ALIMENTARIA, cilt.33, sa.2, ss.191-199, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 33 Sayı: 2
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1556/aalim.33.2004.2.11
  • Dergi Adı: ACTA ALIMENTARIA
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.191-199
  • Anahtar Kelimeler: shrimp, melanosis, quality, organic acid treatments, BIOCHEMICAL CHANGES, QUALITY CHANGES, BROWN SHRIMP, ICE STORAGE, MERGUIENSIS, AZTECUS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The effect of organic acids oil the melanosis inhibition and shelf-life on shrimp was investigated. Shrimps were treated with 1% solutions of lactic, citric, acetic acids, sodium metabistilphite (0.3%) and their various combinations. After treatments the shrimps were stored at 4 degreesC and evaluated for melanosis every day and quality changes oil every other day. Combinations with sodium metabisulphite were the most effective in delaying melanosis. Citric and lactic acids extended shelf life to a lesser extent but acetic acid had no effect.