Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Food Chem. 2020 Mar 30;309:125516. doi: 10.1016/j.foodchem.2019.125516. Epub 2019 Sep 12.
Pacific white shrimp with prior pulsed electric field (PEF) treatment before soaking in Chamuang leaf extract (CLE) at different concentrations (0.5 and 1%) for 30 min were prepared. Sample pre-treated with PEF and soaked with 1% CLE (PEF-1 CLE) showed lower melanosis score than that with 1.25% sodium metabisulfite treatment, PEF treated sample or those soaked in CLE without prior PEF and the control during storage of 10 days (P < 0.05). PEF-1 CLE sample showed lower total volatile base content, peroxide value and thiobarbituric acid reactive substances but high sensory scores than others (P < 0.05). Lower increases in mesophile, psychrophile, Pseudomonas, Enterobacteriaceae and HS producing bacterial counts were obtained in PEF-1 CLE, compared to the control and other treated samples. The most abundant compounds from Chamuang leaf extract, including Chrysoeriol 6-C-glucoside-8-C-arabinopyranoside and veranisatin-C were found in PEF-1 CLE sample and were plausibly involved in keeping quality of shrimp.
将事先经脉冲电场（PEF）处理后的太平洋白对虾在不同浓度（0.5%和 1%）的莼菜叶提取物（CLE）中浸泡 30 分钟。与 1.25%偏重亚硫酸钠处理组、PEF 处理组或未经 PEF 处理而直接用 CLE 浸泡的组以及对照组相比，经 PEF 和 1%CLE 预处理的样品（PEF-1CLE）在贮藏 10 天时的黑化评分较低（P<0.05）。PEF-1CLE 样品的总挥发性碱基含量、过氧化物值和硫代巴比妥酸反应物较低，但感官评分较高（P<0.05）。与对照组和其他处理组相比，PEF-1CLE 中需氧菌、嗜冷菌、假单胞菌、肠杆菌科和产 H2S 细菌的计数增加较少。在 PEF-1CLE 样品中发现了莼菜叶提取物中含量最丰富的化合物，包括 Chrysoeriol 6-C-葡萄糖苷-8-C-阿拉伯吡喃糖苷和 veranisatin-C，这些化合物可能与虾的保持质量有关。
