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http://dx.doi.org/10.47853/FAS.2022.e21

Effect of different concentrations of hypotaurine on melanosis and quality of Pacific white shrimp (Penaeus vannamei) during refrigeration  

Zhou, Jiaying (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University)
Ying, Yubin (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University)
Zhou, Yaqi (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University)
Li, Gaoshang (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University)
Hu, Yaqin (College of Food Science and Technology, Hainan Tropical Ocean University)
Publication Information
Fisheries and Aquatic Sciences / v.25, no.4, 2022 , pp. 231-242 More about this Journal
Abstract
Effect of different concentrations of hypotaurine (HTU) on melanosis and quality of shrimps during 10 d storage in ice were studied. During refrigeration, the total plate count and total volatile basic nitrogen of shrimps treated with 20 g/L HTU were the lowest, and the hardness and microstructure were the best. Moreover, the score of melanoses, pH and total bile acid of shrimps treated with 20 g/L HTU were also low. Sensory evaluation showed that HTU treatment could make the shelf life of shrimps 3-4 days longer compared with the control. Based on the above physical and chemical indexes, 20 g/L HTU showed great potential as a safe inhibitor in the treatment of shrimps' melanosis.
Keywords
Pacific white shrimp; Hypotaurine; Melanosis; Quality; Iced storage;
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