Abstract
Hypnea musciformis (HM) and Acanthophora muscoides (AM) red seaweeds were evaluated for their antioxidant properties and efficacy to extend the chemical shelf life of black tiger shrimp (Penaeus monodon) during 14-daystorage. Treated shrimp were soaked in five percent ethanolic solution with 500 µg/mL of AM or HM powder for 30 min. HM had more phenols and flavonoids, increased radical scavenging activity, and greater H2O2 reducing power than AM in vitro. Biochemical quality indicators were significantly higher in the control group, followed by HM- and AM-treated samples during storage. On day 14 of storage, controls contained significantly higher amounts of biogenic amines than HM- or AM-treated samples. The shelf life of chilled stored shrimp increased due to the presence of compounds of butylated hydroxytoluene, sulfurous acid, heptadecane, mono (2-ethylhexyl), and 1,2-propanediol found in AM extract and sulfurous acid and 1,2-propanediol found in HM extract. A control group was soaked in the same ethanolic solution as treated samples without algae powder for 30 min. Each group was kept ice-cold during the soaking period. The results obtained demonstrate the usefulness of two seaweed extracts, Hypnea musciformis and Acanthophora muscoides, combined with ice by decreasing the formation of toxic biogenic amines in shrimp, enhancing its shelf life during ice storage.
Highlights
In the fishery sector, both manufacturers and consumers are becoming increasingly focused on minimally processed products, with the aim of reducing the use of synthetic food additives without compromising food safety [1]
We investigated the antioxidant properties of Hypnea musciformis (HM) and Acanthophora muscoides (AM) as natural bioprotective sources for use in the seafood processing industry
The in vitro antioxidant studies revealed that HM ethanolic solution possessed higher phenolic and flavonoid content than the AM solution
Summary
Both manufacturers and consumers are becoming increasingly focused on minimally processed products, with the aim of reducing the use of synthetic food additives without compromising food safety [1]. The use of natural food additives, such as algae or plant extracts, provides unlimited opportunities for the inhibition of bacterial growth because of their chemical diversity. Several investigators have highlighted the potential biopreservative properties of algae on seafood, mainly aimed at extending the shelf-life of fishery products, and reducing the development and presence of harmful substances such as biogenic amines [4,5]. The consumption of seafood stored in unsuitable conditions that allow the increase of biogenic amines is associated with harmful effects, including death, and represents a serious health risk to humans [7]. It is necessary to determine the presence and multiplication of bacteria producing amino acid decarboxylase enzymes to decarboxylate aminoacids [7]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
