ABSTRACT Pink shrimp is an abundant crustacean widespread in Mediterranean Sea, which is strongly affected by oxidation due to polyphenol oxidase (PPO, EC 126.96.36.199), an enzyme producing pigments responsible for the undesirable dark color (melanosis). Sulphites and resorcinol derivatives are the most common and effective additives used to prevent melanosis in crustaceans. However, after having discovered that these antioxidants were related to allergic reactions in some consumers, several researches were carried out with alternative compounds. Several methods such as the addition of antioxidants and the exclusion of oxygen, as well as thermal processing were employed to inhibit the enzymatic reactions in pink shrimp. This work aimed to assessing the efficacy in vitro of some natural anti-browning agents (alginic, ascorbic, benzoic, caffeic, citric, ferulic and glutamic acid) in minimally processed pink shrimp provided from Port of Catania (Sicily, Italy). The crustaceans were washed, allowed to dry in order to remove the water in excess present in surface, and packed in ordinary atmosphere bags (polyethylene terephthalate, PET), covered by a double barrier film and chilled. The enzymatic activity was inhibited by addition of each anti-browning agents and the PPO greater reduction was observed in the enzymatic assay containing alginic acid, the most effective for melanosis prevention. The effectiveness of the anti-browning treatments decreased with the following order: alginic, ferulic, glutamic, citric, ascorbic, benzoic, and caffeic acid. Data suggested some industrial applications, e.g. the addition of one or more of these inhibitors into fish packages, as alternatives to sulphites and resorcinol derivatives.
|Titolo:||PRESERVATION OF PARAPENAEUS LONGIROSTRIS FROM POLYPHENOL OXIDASE ACTIVITY ASSAYED IN VITRO WITH SOME MELANOSIS INHIBITORS|
|Data di pubblicazione:||2012|
|Appare nelle tipologie:||1.1 Articolo in rivista|