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Prevention of quality loss and melanosis of white leg shrimp by Sargassum horneri extracts

Hua Fang (Third Institute of Oceanography Ministry of Natural Resources, Xiamen, China)
Jianyu Zhang (School of Pharmaceutical Sciences, Xiamen University, Xiamen, China)
Zhuan Hong (Third Institute of Oceanography Ministry of Natural Resources, Xiamen, China)
Weizhu Chen (Third Institute of Oceanography Ministry of Natural Resources, Xiamen, China)
Yiping Zhang (Third Institute of Oceanography Ministry of Natural Resources, Xiamen, China)
Meijuan Fang (School of Pharmaceutical Sciences, Xiamen University, Xiamen, China)

British Food Journal

ISSN: 0007-070X

Article publication date: 24 February 2021

Issue publication date: 29 June 2021

307

Abstract

Purpose

Being interested in developing a natural preservative for the prolongation of shrimp shelf life, this study aims to evaluate the Sargassum horneri extracts for their antioxidant effect, copper reducing power, copper chelating activity and polyphenol oxidase (PPO) inhibitory activity, as well as explored their potential preservative activity in white leg shrimp.

Design/methodology/approach

The antioxidant properties of Sargassum horneri 75% ethanol aqueous extracts were measured by 2,2-diphenyl-1-picryl hydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and PPO inhibitory activity. Sample III displayed the highest antioxidant activity, PPO inhibitory activity, copper reducing power and copper chelating activity, so it was selected for further studying its impact on shrimp's quality changes such as pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), melanosis and sensory score during storage at 4°C.

Findings

Among all three samples, sample III containing 49.88% total phenolic contents was selected for the further study on the prevention of quality loss and melanosis of shrimp, because it yielded the highest antioxidant activity, PPO inhibitory activity, copper reducing power and copper chelating activity than the other two samples (samples II and IV). It was found that shrimp treated with 0.2% sample III had the lowest melanosis scores throughout the storage (p < 0.05). During ten days of storage at 4°C, shrimp treated with 0.2% sample III had a higher score in sensory properties (color, segments, texture and odor), compared with the control, 0.1% kojic acid and 0.1% sample III treated shrimp (p < 0.05). The results indicated that the treatment of shrimp with 0.2% sample III could extend the shelf life to eight days at 4°C.

Social implications

The extracts of Sargassum horneri displayed potent PPO inhibition, antimicrobial and antioxidant properties. Importantly, the 75% extracts of Sargassum horneri could extend the shelf life. Considering these results, the extracts of Sargassum horneri may be used as natural preservatives in the food industry after further evaluation of their other properties such as toxicity, as well as provide a choice target to source natural products intended for cosmetics.

Originality/value

The originality of this paper lies in the development and application of the extracts of edible algae. To extend the shelf life of seafood, the polyphenolic-rich extract of Sargassum horneri provided another possible selection.

Keywords

Acknowledgements

The author(s) disclosed receipt of the following financial support for the research, authorship and/or publication of this article: Acknowledgments to the Natural Science Foundation and the Key Techonology R&D Program of Fujian Province (No. 2018J01132 and 2018N0014), Marine Economy Innovation Development Area Demonstration Project of Beihai (Bhsfs003 and Bhsfs009).

Citation

Fang, H., Zhang, J., Hong, Z., Chen, W., Zhang, Y. and Fang, M. (2021), "Prevention of quality loss and melanosis of white leg shrimp by Sargassum horneri extracts", British Food Journal, Vol. 123 No. 7, pp. 2365-2379. https://doi.org/10.1108/BFJ-06-2020-0482

Publisher

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Emerald Publishing Limited

Copyright © 2021, Emerald Publishing Limited

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