‌The antioxidative effect of a Chinese spice mix extract  on the quality of mince from Pacific white shrimp  (Litopenaeus vannamei) during storage at 4°C

Nikoo, Mehdi; Malekian, Meisam; Rahmanifarah, Kaveh; Noori, Farzaneh

doi:10.22059/jfisheries.2020.292477.1122

‌The antioxidative effect of a Chinese spice mix extract on the quality of mince from Pacific white shrimp (Litopenaeus vannamei) during storage at 4°C

Document Type : Research Paper

Authors

Mehdi Nikoo

Meisam Malekian

Kaveh Rahmanifarah

Farzaneh Noori

Urmia University

10.22059/jfisheries.2020.292477.1122

Abstract

Pacific white shrimp (Litopenaeus vannamei) is an important economic species in aquaculture industry. Effect of cinnamon, star anise, ginger, fennel, nutmeg, licorice, dried apple peel and spice mix on lipid and protein oxidation of shrimp mince during refrigerated storage at 4 ºC for 8 days was evaluated. Total phenolic contents in all spices were between 669.7 and 1538.4 mg gallic acid equivalents /g dry matter. Licorice, cinnamon and spice mix at 100 µg gallic acid equivalent/ g mince led to the best odor and color in samples after 8 days of storage (P < 0.05). These minces showed lower protein carbonyls and higher total sulfhydryl groups with the coincidental lower lipid oxidation (P < 0.05). In minces incorporated with nutmeg or fennel extracts, rancid odor was noticeable with higher formation of protein carbonyls and TBARS. Ginger-treated mince showed the lowest bacterial count (4.16 log CFU/g) at day 8. Spice mix extract showed antioxidant activity in scavenging free radicals (DPPH, ABTS, and hydroxyl) with IC50 of 15.1, 92.1 and 72.4 ppm, respectively. Results indicated the effect of spice mix in oxidative stability of vannamei shrimp mince during 8 days of refrigerated storage.

Keywords

Pacific white shrimp

Mince

Refrigerated storage

Spice extract

Oxidation