Effect of different concentrations of hypotaurine on melanosis and
                    quality of Pacific white shrimp (Penaeus vannamei) during
                    refrigeration

Jiaying Zhou; Yubin Ying; Yaqi Zhou; Gaoshang Li; Yaqin Hu

doi:10.47853/FAS.2022.e21

Fisheries and Aquatic Sciences (Apr 2022)

Effect of different concentrations of hypotaurine on melanosis and quality of Pacific white shrimp (Penaeus vannamei) during refrigeration

Jiaying Zhou,
Yubin Ying,
Yaqi Zhou,
Gaoshang Li,
Yaqin Hu

Affiliations

Jiaying Zhou: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University,
Yubin Ying: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University,
Yaqi Zhou: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University,
Gaoshang Li: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University,
Yaqin Hu: College of Food Science and Technology, Hainan Tropical Ocean University,

DOI: https://doi.org/10.47853/FAS.2022.e21
Journal volume & issue: Vol. 25, no. 4
pp. 231 – 242

Abstract

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Effect of different concentrations of hypotaurine (HTU) on melanosis and quality of shrimps during 10 d storage in ice were studied. During refrigeration, the total plate count and total volatile basic nitrogen of shrimps treated with 20 g/L HTU were the lowest, and the hardness and microstructure were the best. Moreover, the score of melanoses, pH and total bile acid of shrimps treated with 20 g/L HTU were also low. Sensory evaluation showed that HTU treatment could make the shelf life of shrimps 3-4 days longer compared with the control. Based on the above physical and chemical indexes, 20 g/L HTU showed great potential as a safe inhibitor in the treatment of shrimps’ melanosis.

Published in Fisheries and Aquatic Sciences

ISSN: 2234-1757 (Online)
Publisher: The Korean Society of Fisheries and Aquatic Science
Country of publisher: Korea, Republic of
LCC subjects: Agriculture: Aquaculture. Fisheries. Angling
Website: https://www.e-fas.org/

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