Effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in Pacific white shrimp (Litopenaeus vannamei)

To investigate the productions of biogenic amines (BAs) in Pacific white shrimp treated by compound preservatives (P, 0.05 g/L quercetin, 0.025 g/L 4-hexylresorcinol, and 0.025 g/L cinnamic acid) in combination with modified atmosphere packaging (M, 80% CO2/10% O2/10% N2), four groups of samples tre...

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Main Authors:	Yunfang Qian, Shengping Yang, Jing-xin Ye, Jing Xie
Format:	Article
Language:	English
Published:	KeAi Communications Co., Ltd. 2018-11-01
Series:	Aquaculture and Fisheries
Online Access:	http://www.sciencedirect.com/science/article/pii/S2468550X17300928

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spelling	doaj-9e8669d28804415386d9936698a085432021-02-02T08:29:28ZengKeAi Communications Co., Ltd.Aquaculture and Fisheries2468-550X2018-11-0136254259Effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in Pacific white shrimp (Litopenaeus vannamei)Yunfang Qian0Shengping Yang1Jing-xin Ye2Jing Xie3College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, ChinaCollege of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, ChinaCollege of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China; Corresponding author. 999 Huchenghuan Road, Shanghai 201306, China.To investigate the productions of biogenic amines (BAs) in Pacific white shrimp treated by compound preservatives (P, 0.05 g/L quercetin, 0.025 g/L 4-hexylresorcinol, and 0.025 g/L cinnamic acid) in combination with modified atmosphere packaging (M, 80% CO2/10% O2/10% N2), four groups of samples treated with or without preservatives and alone or in combination with modified atmosphere packaging (A, A+P, M, M+P) during storage at 4 °C for 12 days were analyzed. Most BAs increased in all samples, especially, putrescine and cadaverine. MAP inhibited the increase of most BAs (except for tyramine) and psychrotrophic bacterial counts. The inhibitory effect of the compound preservatives on bacterial growth and BAs was limited in aerobically- and MAP-stored samples, but they retarded the production of tyramine, which accumulated more rapidly in MAP. Lowest total BAs and bacterial counts were found in sample M+P (78.3 mg/kg and 5.82 log cfu/g, day 12), indicating that the combined treatment of the preservatives and MAP could reduce the risk of disorders caused by BAs. Keywords: Pacific white shrimp, Biogenic amines, Tyramine, Quercetin-containing preservativeshttp://www.sciencedirect.com/science/article/pii/S2468550X17300928
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Yunfang Qian Shengping Yang Jing-xin Ye Jing Xie
spellingShingle	Yunfang Qian Shengping Yang Jing-xin Ye Jing Xie Effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in Pacific white shrimp (Litopenaeus vannamei) Aquaculture and Fisheries
author_facet	Yunfang Qian Shengping Yang Jing-xin Ye Jing Xie
author_sort	Yunfang Qian
title	Effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in Pacific white shrimp (Litopenaeus vannamei)
title_short	Effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in Pacific white shrimp (Litopenaeus vannamei)
title_full	Effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in Pacific white shrimp (Litopenaeus vannamei)
title_fullStr	Effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in Pacific white shrimp (Litopenaeus vannamei)
title_full_unstemmed	Effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in Pacific white shrimp (Litopenaeus vannamei)
title_sort	effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in pacific white shrimp (litopenaeus vannamei)
publisher	KeAi Communications Co., Ltd.
series	Aquaculture and Fisheries
issn	2468-550X
publishDate	2018-11-01
description	To investigate the productions of biogenic amines (BAs) in Pacific white shrimp treated by compound preservatives (P, 0.05 g/L quercetin, 0.025 g/L 4-hexylresorcinol, and 0.025 g/L cinnamic acid) in combination with modified atmosphere packaging (M, 80% CO2/10% O2/10% N2), four groups of samples treated with or without preservatives and alone or in combination with modified atmosphere packaging (A, A+P, M, M+P) during storage at 4 °C for 12 days were analyzed. Most BAs increased in all samples, especially, putrescine and cadaverine. MAP inhibited the increase of most BAs (except for tyramine) and psychrotrophic bacterial counts. The inhibitory effect of the compound preservatives on bacterial growth and BAs was limited in aerobically- and MAP-stored samples, but they retarded the production of tyramine, which accumulated more rapidly in MAP. Lowest total BAs and bacterial counts were found in sample M+P (78.3 mg/kg and 5.82 log cfu/g, day 12), indicating that the combined treatment of the preservatives and MAP could reduce the risk of disorders caused by BAs. Keywords: Pacific white shrimp, Biogenic amines, Tyramine, Quercetin-containing preservatives
url	http://www.sciencedirect.com/science/article/pii/S2468550X17300928
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Effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in Pacific white shrimp (Litopenaeus vannamei)

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