Ahmad Abubakar Saleh, Sae-Leaw Thanasak, Zhang Bin, Singh Prabjeet, Kim Jun Tae, Benjakul Soottawat
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand.
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Foods. 2023 Oct 2;12(19):3649. doi: 10.3390/foods12193649.
Shrimp has been known for its delicacy, but it undergoes rapid deterioration induced by biochemical and microbiological reactions. Melanosis is a major cause of discoloration associated with consumer rejection. All ethanolic extracts from different leaves including soursop, noni, and Jik leaves were dechlorophyllized via the "Green" sedimentation method before being used. The inhibitory activity against polyphenoloxidase (PPO) from Pacific white shrimp () and the copper-chelating properties of varying extracts were compared. Soursop leaf extract (SLE) showed higher PPO inhibitory activity and copper-chelating ability than others ( < 0.05). Based on LC-MS, aempferol-3-O-rutinoside was identified as the most abundant compound, followed by catechin and neocholorigenic acid. The efficacy of SLE at different levels (0.25-1%) for inhibiting melanosis and preserving the quality of Pacific white shrimp was evaluated during refrigerated storage at 4 °C for 12 days in comparison with that of a 1.25% sodium metabisulfite (SMS)-treated sample. SLE at a level of 1% effectively retarded melanosis and bacterial growth, in which the total viable count did not exceed the microbial limit within 12 days. In addition, 1% SLE treatment impeded autolysis, reduced protein degradation and decomposition, and minimized lipid oxidation, as witnessed by the lower increases in pH, TVB-N, and TBARS values. Sensory evaluation indicated higher likeness scores and overall acceptability for SLE-1% and SMS-1.25% shrimps than those of the control and other samples. Therefore, SLE could be used as a natural alternative that effectively lowered the melanosis and quality loss of shrimp during refrigerated storage.
虾因其美味而闻名，但会因生化和微生物反应而迅速变质。黑变病是导致变色并引起消费者拒绝购买的主要原因。包括刺果番荔枝叶、诺丽叶和吉克叶在内的不同树叶的所有乙醇提取物在使用前均通过“绿色”沉淀法进行了脱叶绿素处理。比较了不同提取物对凡纳滨对虾（）多酚氧化酶（PPO）的抑制活性和铜螯合特性。刺果番荔枝叶提取物（SLE）显示出比其他提取物更高的PPO抑制活性和铜螯合能力（<0.05）。基于液相色谱-质谱联用（LC-MS），槲皮素-3-O-芸香糖苷被鉴定为含量最高的化合物，其次是儿茶素和新绿原酸。与1.25%焦亚硫酸钠（SMS）处理的样品相比，评估了不同浓度（0.25-1%）的SLE在4℃冷藏12天期间抑制凡纳滨对虾黑变病和保持其品质的效果。1%浓度的SLE有效地延缓了黑变病和细菌生长，其中在12天内总活菌数未超过微生物限度。此外，1%SLE处理可阻止自溶，减少蛋白质降解和分解，并使脂质氧化最小化，pH值、TVB-N值和硫代巴比妥酸反应物（TBARS）值的较低升高证明了这一点。感官评价表明，1%SLE和1.25%SMS处理的虾比对照和其他样品具有更高的相似度得分和总体可接受性。因此，SLE可作为一种天然替代品，有效降低冷藏期间虾的黑变病和品质损失。
