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Abstract
Effects of Tea Polyphenols on the Quality and Shelf Life of Shrimp during Cold Storage
Highlights
Litopenaeus vannamei, a kind of shrimp, has been one of the most valuable species all over the world and are widely appreciated by Chinese consumers in consideration of their high contents of protein, minerals and Highly Unsaturated Fatty Acids (HUFA) in the meat
The objective of this study was to evaluate the effect of a Tea Polyphenols (TP) dip treatment on the quality and shelf life of Litopenaeus vannamei during ice storage
Texture: The meat texture of shrimp depends on intrinsic biological factors, such as the concentration of fat and collagen and the microbiological and autolytic processes caused by the death of the shrimp, which induce degradation of myofibrillar protein integration and eventual softening of the muscle
Summary
Litopenaeus vannamei, a kind of shrimp, has been one of the most valuable species all over the world and are widely appreciated by Chinese consumers in consideration of their high contents of protein, minerals and Highly Unsaturated Fatty Acids (HUFA) in the meat. The shrimps are generally processed as fresh, cooked or as value-added products before they are frozen and exported. Quality deterioration, such as texture, flavor and color, often occurs during the storage due to bacteriological activity leading to loss of quality and subsequent spoilage (Sriket et al, 2007). Cold storage is an efficient way of reducing the rate of the deterioration of shrimp and of extending the shelf life of shrimp at the same time. The objective of this study was to evaluate the effect of a TP dip treatment on the quality and shelf life of Litopenaeus vannamei during ice storage
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