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  • Title: Effect of Chamuang (Garcinia cowaRoxb.) leaf extract on inhibition of melanosis and quality changes of Pacific white shrimp during refrigerated storage.
    Author: Shiekh KA, Benjakul S, Sae-Leaw T.
    Journal: Food Chem; 2019 Jan 01; 270():554-561. PubMed ID: 30174086.
    Abstract:
    Inhibition of Pacific white shrimp polyphenoloxidase (PPO) with Chamuang leaf extract (CLE) was studied. CLE was rich in polyphenolic glycosides, in which chrysoeriol 6-C-glucoside-8-C-arabinopyranoside and 2-feruloyl-l-sinapoylgentiobiose were dominant. It also contained organic acids including hydroxycitric acid and oxalosuccinic acid. CLE with copper chelation activity could inhibit PPO in a dose dependent manner. Shrimp treated with 1% CLE had the lower melanosis score than 1.25% sodium metabisulfite (SMS) treated shrimp and the control throughout the refrigerated storage of 12 days at 4 °C (P < 0.05). Lower total volatile base (TVB) and thiobarbituric acid reactive substances (TBARS) were detected in shrimp treated with 1% CLE, compared to others (P < 0.05). Lower counts of mesophile, psychrophile, Pseudomonas, Enterobacteriaceae and H2S-producing bacteria were obtained with 1% CLE treatment than the control and SMS treated sample during entire storage. Thus, soaking of shrimps in 1% CLE solution effectively reduced melanosis and quality deterioration.
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