Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon)

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dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxíagl
dc.contributor.authorArulkumar, Abimannan
dc.contributor.authorSatheeshkumar, Kumar
dc.contributor.authorParamasivam, Sadayan
dc.contributor.authorRameshthangam, Palanivel
dc.contributor.authorMiranda López, José Manuel
dc.date.accessioned2020-10-28T14:08:25Z
dc.date.available2020-10-28T14:08:25Z
dc.date.issued2020
dc.description.abstractHypnea musciformis (HM) and Acanthophora muscoides (AM) red seaweeds were evaluated for their antioxidant properties and efficacy to extend the chemical shelf life of black tiger shrimp (Penaeus monodon) during 14-daystorage. Treated shrimp were soaked in five percent ethanolic solution with 500 µg/mL of AM or HM powder for 30 min. HM had more phenols and flavonoids, increased radical scavenging activity, and greater H2O2 reducing power than AM in vitro. Biochemical quality indicators were significantly higher in the control group, followed by HM- and AM-treated samples during storage. On day 14 of storage, controls contained significantly higher amounts of biogenic amines than HM- or AM-treated samples. The shelf life of chilled stored shrimp increased due to the presence of compounds of butylated hydroxytoluene, sulfurous acid, heptadecane, mono (2-ethylhexyl), and 1,2-propanediol found in AM extract and sulfurous acid and 1,2-propanediol found in HM extract. A control group was soaked in the same ethanolic solution as treated samples without algae powder for 30 min. Each group was kept ice-cold during the soaking period. The results obtained demonstrate the usefulness of two seaweed extracts, Hypnea musciformis and Acanthophora muscoides, combined with ice by decreasing the formation of toxic biogenic amines in shrimp, enhancing its shelf life during ice storagegl
dc.description.peerreviewedSIgl
dc.description.sponsorshipThe authors thank the authorities of Alagappa University for providing necessary facilities to carry out the research work. The authors are grateful to Department of Science and Technology (DST)-Science and Engineering Research Board (SERB) New Delhi, Grant/Award Number: SR/FT/LS-22/2010; dt. 02.05.2012 for instrumentation facilities andEuropean Regional Development Funds (FEDER), grant ED431C 2018/05, for covering the cost of publicationgl
dc.identifier.citationArulkumar, A.; Satheeshkumar, K.; Paramasivam, S.; Rameshthangam, P.; Miranda, J.M. Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon). Foods 2020, 9, 634gl
dc.identifier.doi10.3390/foods9050634
dc.identifier.essn2304-8158
dc.identifier.urihttp://hdl.handle.net/10347/23474
dc.language.isoenggl
dc.publisherMDPIgl
dc.relation.publisherversionhttps://doi.org/10.3390/foods9050634gl
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)gl
dc.rightsAtribución 4.0 Internacional
dc.rights.accessRightsopen accessgl
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAcanthophora muscoidesgl
dc.subjectBiogenic aminesgl
dc.subjectHypnea musciformisgl
dc.subjectShelflifegl
dc.subjectShrimpgl
dc.titleChemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon)gl
dc.typejournal articlegl
dc.type.hasVersionVoRgl
dspace.entity.typePublication
relation.isAuthorOfPublication3c7866a8-e5c9-46b2-a26a-5d05adf46663
relation.isAuthorOfPublication.latestForDiscovery3c7866a8-e5c9-46b2-a26a-5d05adf46663

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