Effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in Pacific white shrimp (Litopenaeus vannamei)

Abstract

To investigate the productions of biogenic amines (BAs) in Pacific white shrimp treated by compound preservatives (P, 0.05 g/L quercetin, 0.025 g/L 4-hexylresorcinol, and 0.025 g/L cinnamic acid) in combination with modified atmosphere packaging (M, 80% CO2/10% O2/10% N2), four groups of samples treated with or without preservatives and alone or in combination with modified atmosphere packaging (A, A+P, M, M+P) during storage at 4 °C for 12 days were analyzed. Most BAs increased in all samples, especially, putrescine and cadaverine. MAP inhibited the increase of most BAs (except for tyramine) and psychrotrophic bacterial counts. The inhibitory effect of the compound preservatives on bacterial growth and BAs was limited in aerobically- and MAP-stored samples, but they retarded the production of tyramine, which accumulated more rapidly in MAP. Lowest total BAs and bacterial counts were found in sample M+P (78.3 mg/kg and 5.82 log cfu/g, day 12), indicating that the combined treatment of the preservatives and MAP could reduce the risk of disorders caused by BAs. Keywords: Pacific white shrimp, Biogenic amines, Tyramine, Quercetin-containing preservatives