Inhibitory effect of a quercetin-based soaking formulation and modified atmospheric packaging (MAP) on muscle degradation of Pacific white shrimp (Litopenaeus vannamei)

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Effects of quercetin, cinnamic acid and 4-hexylresorcinol on the quality changes of Pacific white shrimp (Litopenaeus vannamei) during cold storage for 12 days were investigated. Fresh shrimp were immersed into a quercetin-based preservative formulation containing 0.05 g/L quercetin incorporating 0.025 g/L cinnamic acid and 0.025 g/L 4-hexylresorcinol (4-HR), then stored in air or under modified atmosphere (MA, 80% CO2/10% O2/10% N2) at 4 °C. The preservatives prevented melanosis and protein degradation of shrimp to some extent, but their inhibitory effect on the growth of total bacteria and total volatile basic nitrogen (TVB-N) and K-value was limited. After 12 days of storage, the samples treated by the combination of soaking and MA packaging treatment not only had higher whiteness value, but also lower values of total viable count (TVC), K- and TVB-N values. The SDS-PAGE profiles of sarcoplasmic and myofibrillar proteins and histological analysis also indicated that the shrimp muscle treated with the combined treatment was less likely to be degraded.