Amin Muhamad, Buatong Jirayu, Temdee Wattana, Kurnia Kiki Adi, Unsunnidhal Lalu, Odeyemi Olumide A, Benjakul Soottawat
Environmental and Life Sciences Programme, Faculty of Science, Universiti Brunei Darussalam, Bandar Seri Begawan, Brunei Darussalam.
International Center of Excellence in Seafood Science and Innovation, Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
J Food Sci. 2025 Jul;90(7):e70417. doi: 10.1111/1750-3841.70417.
The rapid spoilage of Pacific white shrimp poses significant challenges in maintaining quality during storage and transportation. This study evaluated the efficacy of Kiam wood extract (KWE), recognized for its antimicrobial properties and high antioxidant activity, as a natural preservative to extend the shelf life of shrimp. Headless and deveined shrimp samples were artificially inoculated with Shewanella sp., a common spoilage bacterium, and treated with KWE at varying concentrations (0%, 0.2%, 0.4%, and 0.6%). The treated shrimp were stored at 4°C for 9 days, during which the abundance of Shewanella sp., lipid oxidation (measured by thiobarbituric acid reactive substances [TBARs]), pH, protein degradation (total volatile base nitrogen [TVB-N]; trimethylamine nitrogen [TMA-N]), and fatty acid stability were monitored. The results revealed that shrimp treated with KWE exhibited significant reductions in spoilage markers compared to the control groups. The proportion of Shewanella sp. in KWE-treated shrimp was over 20 times lower than that in untreated controls. Furthermore, KWE treatment significantly inhibited protein and lipid degradation, as indicated by reduced levels of TMA-N, TVB-N, and TBARs, while maintaining a more stable pH throughout storage. Notably, a KWE concentration of 0.6% demonstrated the highest efficacy in stabilizing key fatty acids, thereby preserving the nutritional quality of Pacific white shrimp throughout refrigerated storage. These findings highlight the potential of KWE as a natural and sustainable preservative for improving the storage stability of Pacific white shrimp, offering a viable alternative to synthetic additives in the seafood industry. PRACTICAL APPLICATION: Kiam wood extract (KWE) helps extend the freshness of shrimp by reducing spoilage bacteria and slowing the breakdown of proteins and fats. Even at a low concentration of 0.2%, KWE improves shrimp quality, with the best results observed at 0.6%. Seafood processors can use KWE as a natural alternative to synthetic preservatives, offering a cleaner label and higher-quality shrimp.
太平洋白虾的快速变质给其在储存和运输过程中的品质维持带来了重大挑战。本研究评估了因其抗菌特性和高抗氧化活性而闻名的基安木提取物（KWE）作为天然防腐剂延长虾保质期的效果。将无头、去肠腺的虾样本人工接种常见的腐败细菌希瓦氏菌属，并分别用不同浓度（0%、0.2%、0.4%和0.6%）的KWE进行处理。将处理后的虾在4°C下储存9天，在此期间监测希瓦氏菌属的丰度、脂质氧化（通过硫代巴比妥酸反应物[TBARs]测量）、pH值、蛋白质降解（总挥发性盐基氮[TVB-N]；三甲胺氮[TMA-N]）以及脂肪酸稳定性。结果表明，与对照组相比，用KWE处理的虾在腐败指标上有显著降低。KWE处理的虾中希瓦氏菌属的比例比未处理的对照组低20倍以上。此外，KWE处理显著抑制了蛋白质和脂质降解，TMA-N、TVB-N和TBARs水平降低表明了这一点，同时在整个储存过程中保持了更稳定的pH值。值得注意的是，0.6%的KWE浓度在稳定关键脂肪酸方面表现出最高的效果，从而在整个冷藏储存过程中保持了太平洋白虾的营养品质。这些发现凸显了KWE作为一种天然且可持续的防腐剂在提高太平洋白虾储存稳定性方面的潜力，为海产品行业的合成添加剂提供了可行的替代方案。实际应用：基安木提取物（KWE）通过减少腐败细菌以及减缓蛋白质和脂肪的分解来帮助延长虾的新鲜度。即使在低浓度0.2%时，KWE也能改善虾的品质，并在0.6%时观察到最佳效果。海产品加工商可以使用KWE作为合成防腐剂的天然替代品，提供更清洁的标签和更高品质的虾。
