Abstract
Melanosis is an unsolved problem of the crustacean industry and the cause of great loss of value. This study investigates the effect of two potent, natural antioxidants isolated from olive waste (hydroxytyrosol, HT and 3,4-dihydroxyphenylglycol, DHPG) and three novel HT-derivatives containing selenium and sulfur (dihydroxytyrosyl diselenide, N-hydroxytyrosyl selenourea, and N-hydroxytyrosyl thiourea) on the prevention of melanosis in Atlantic ditch shrimp (Palaemonetes varians) during refrigerated storage. These results clearly demonstrate the positive inhibitory effect of DHPG and dihydroxytyrosyl diselenide on delaying melanosis in vivo, although this effect was not dose dependent. The effect was associated with a concomitant-inhibitory effect on tyrosinase activity in vitro. To our knowledge, so far no studies on the prevention of melanosis have been conducted on this small specie of shrimp which is available in large quantities at any time of the year at low cost. Studies with these promising compounds could then be extended to other more economically important species with a greater guarantee of success.
Highlights
Shrimp and other crustaceans are highly perishable products with limited shelf life due to melanosis
In the samples treated with HT and DHPG, a clear decrease in the percentage identified as high pigmentation was observed with insignificant melanosis for three of the DHPG concentrations tested
Samples treated with DHPG at 0.1, 0.5, and 1.0 mM showed a very significant increase in the percentage considered as low pigmentation: up to 70–76%
Summary
Shrimp and other crustaceans are highly perishable products with limited shelf life due to melanosis. Melanosis is a natural post-mortem process caused by the polymerization of phenols into insoluble black pigments, melanins This phenomenon is triggered by a biochemical mechanism involving the oxidation of phenols by tyrosinase, an enzymatic complex found in almost all organisms. Melanosis drastically reduces the value of the products on the market, causing significant economic losses [3]. This deteriorative process can be delayed by freezing, refrigeration, or storage of the shrimp on ice. This deteriorative process can be delayed by freezing, refrigeration, or storage of the shrimp on ice This reaction cannot be totally prevented, and melanosis must be controlled or eliminated by other means [4,5]
Sign-in/Register to view highlights & summary 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.
