Abstract
Tea polyphenols (TP) have shown antioxidant activity and antimicrobial properties in the food industry. Assessment of anti-oxidation potential of 6-gingerol (GR) has also been verified. As little is known about the use of tea polyphenols either individually or in combination with 6-gingerol in shrimp paste, we aimed to investigate the effect of tea polyphenols combined with 6-gingerol on the biogenic amines inhibition and quality of shrimp paste stored at 25°C for 160 days. The shrimp paste samples were assigned into four groups: (1) control; (2) tea polyphenols treatment (0.3%); (3) 6-gingerol treatment (0.3%); (4) tea polyphenols (0.15%) + 6-gingerol (0.15%). Samples with no addition were used as control. The results indicate that treatment with tea polyphenols + 6-gingerol (TPGR) maintained paste appearance, inhibited oxidation of protein and lipids, and reduced microorganism counts compared to control treatment. The efficiency was superior to that of tea polyphenols or 6-gingerol treatment. Furthermore, shrimp paste treated with TPGR also exhibited significantly higher inhibition of biogenic amines. Total amino acids determination proved the efficacy of TPGR by maintaining the more amino acids of shrimp paste during ambient temperature storage. Our study suggests that TPGR might be a promising candidate for fermented foods due to its synergistic effect to maintain products quality and extending their shelf-life.
Highlights
Shrimp fermentation is one of the most common methods of shrimp preservation in Asia countries due to the simplicity of technology and low cost of equipment
It satisfies the public demands for healthy food owing to its high moisture and low salinity (≤18%), while lower salinity may decrease the antimicrobial capacity and affecting the quality of products stored at room temperature, resulting in short shelf life of about 100 days
The L∗ values of control samples significantly (p < 0.05) decreased after 40 days, and it was 41.77 at day 80 and 38.64 at day 120; higher L∗ values were observed in tea polyphenols + 6-gingerol (TPGR) samples compared to control after 40 days; the TPGR samples were higher than the Tea polyphenols (TP) or GR samples in L∗ values, mainly attributed to the inhibition of 6gingerol on melanosis formation in shrimp paste and the synergistic effect of TP combined with GR treatment (Stoilova et al, 2007; Nile and Park, 2015)
Summary
Shrimp fermentation is one of the most common methods of shrimp preservation in Asia countries due to the simplicity of technology and low cost of equipment. Quality preservation of shrimp paste room temperature conditions, it is usually used as condiments due to its high concentration of salt. Low-salt shrimp paste is obtained by the fermentation with small shrimp used as raw materials. It satisfies the public demands for healthy food owing to its high moisture and low salinity (≤18%), while lower salinity may decrease the antimicrobial capacity and affecting the quality of products stored at room temperature, resulting in short shelf life of about 100 days. The short shelf life of low-salt shrimp paste is an impediment to the distribution and marketing of the room temperature products. Prolonging the storage period, while preserving their quality, would benefit the shrimp paste industry as well as consumers
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