Effects of 4-hexilresorcinol and sodium metabisulfite on melanosis in fresh shrimps (Penaeus vannamei)

Abstract:

Ecuador is an important source of food for the crustacean Peneus vannamei worldwide, generating economic resources for the country. The shrimps after their death go through a process of blackening affecting their commercial value, being the cause of greater rejection of the product in the international market the melanosis in the shrimp, which is a change of color of the surface caused by enzymatic formation of compounds precursors which can spontaneously polymerize and/or react with cellular components to form insoluble pigments. A method used to prevent melanosis is the addition of preservatives in the post-harvest management of shrimp. The objective of the present study was to evaluate concentrations of sodium metabisulfite at 4 and 6 % and 4-hexylresorcinol at 2 and 2.5 %, as inhibitors of melanosis. The residual levels obtained from the treatments were determined by means of the modified Monier Williams method for sodium metabisulfite and the technique of Nakazato et al. (2005) (HPLC-UV) for residual determination of 4-Hexylresorcinol. The results obtained showed that the two preservatives meet the residual levels allowed in European legislation. Likewise, the organoleptic factors of odor, color and flavor for the sensory analysis and the microbiological characteristics: did not reveal significant differences in any of the treatments tested. The determination of the percentage of shrimp affected with melanosis in the test of resistance of raw shrimp for 6 hours in environmental exposure, indicate significant differences between the control and the preservatives evaluated (p<0.0001). The antimelanosis action was verified in …

Año de publicación:

2019

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Fuente:

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