Effects of Catechin for preventing black spot forming in cultured whiteleg shrimp (Litopenaeus vannamei) during frozen storage | ||
| شیلات | ||
| Article 7, Volume 67, Issue 4, January 2015, Pages 547-564 PDF (1.32 M) | ||
| Document Type: Research Paper | ||
| DOI: 10.22059/jfisheries.2014.53352 | ||
| Authors | ||
| Mina Seifzadeh* 1; Aliasghar Khanipour2; Hasan Jalili2 | ||
| 1M.Sc, Iranian Fisheries National Fish Processing Center, Anzali, Iran | ||
| 2PhD, Iranian Fisheries National Fish Processing Center, Anzali, Iran | ||
| Abstract | ||
| Effects of catechin for preventing black spots forming in whiteleg shrimp (Litopenaeus vannamei) were evaluated. For processing whole shrimp, catechin was used at a concentration of 0.2 and 0.3 % for 15 minutes. Sodium metabisulfite was used at a concentration of 3 % for 10 minutes as control samples. Without antioxidant shrimp were used as control samples too. Treatments quality was evaluated by Sensory analysis and chemical experiments during 6 months being kept in frozen storage. pH, total volatile basic nitrogen and trimethylamine factors in 0.3 % catechin treatments showed significant differences During the storage period (P0.05). TMA, FFA and TVB-N factors in Sodium metabisulfite treatments showed significant differences compared to other treatments (P0.05). PV, TBARS , FFA, pH and TVB-N factors in 0.2 and 0.3 % catechin treatments showed no significant difference during the storage period compared to Sodium metabisulfite treatments (P>0.05). But they showed significant differences compared to without antioxidant treatments (P | ||
| Keywords | ||
| black spot; Catechin; sodium metabisulfite; keeping in frozen storage; whiteleg shrimp | ||
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