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P Montero - One of the best experts on this subject based on the ideXlab platform.
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several melanosis inhibiting formulas to enhance the quality of deepwater pink shrimp parapenaeus longirostris
Innovative Food Science and Emerging Technologies, 2019Co-Authors: M E Lopezcaballero, Oscar Martinezalvarez, M C Gomezguillen, P MonteroAbstract:Abstract The aim of this work was to assess the effect of several melanosis-inhibiting formulations on quality of deepwater pink shrimp (Parapenaeus longirostris) during storage. The formulations tested were as follows: one containing 4-Hexylresorcinol (0.1%) in combination with organic acids (citric, ascorbic and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and di-sodium di-hydrogen pyrophosphate [PPi]); a commercial formula based on sulphites (3%), and another formulation containing a mixture of chitosan (0.3%) and commercial sulphites. Non-treated shrimp were used as control. The 4-Hexylresorcinol-based formulation was more effective than 3% of commercial sulphite solutions in preventing melanosis. This treatment prolonged the sensory acceptability of shrimp by up to six days in ice storage. During chilled storage, the treatment with the 4-Hexylresorcinol-based formula inhibited the growth of microorganisms by 1.5–2 log cycles as compared to commercial sulphites, especially H2S-producers and pseudomonads. At the end of the experimental period, TVB-N levels were slightly higher in the lot treated with 4-Hexylresorcinol (33 mg/100 mg) and reflected greater endogenous enzymatic activity, since the counts of the spoiler microorganisms remained around log 5 cfu/g or even lower. In general, the incorporation of chitosan to sulphites did not improve or produce a marked effect on shrimps during storage. During the sensory analysis, the panellists rated all the lots very similar, although the 4-Hexylresorcinol formulation was the only one with a neutral odour at the end of the period. The 4-Hexylresorcinol-based formulation induced yellow-green colorations to some extent in the cephalothorax, possibly due to the effect of organic acids and chelants, while the rest of the lots presented greyish/blackish colorations. Therefore, the formulation based on 4-Hexylresorcinol may safely substitute traditional sulphites to improve the quality of fresh shrimp and prolong their shelf life during storage.
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the effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp parapenaeus longirostris treated with different melanosis inhibiting formulas
Lwt - Food Science and Technology, 2009Co-Authors: Oscar Martinezalvarez, M C Gomezguillen, M E Lopezcaballero, P MonteroAbstract:Abstract This work deals with the effect that different cooking methods have on quality of shrimps (Parapenaeus longirostris) during the chilled storage. Vacuum-cooking (sous-vide) and steaming were compared with the traditional cooking process in boiling water. The effect of prior treatment with several melanosis-inhibiting agents (with a commercial sulphite- or 4-Hexylresorcinol-based formula) was also tested. Neither the melanosis-inhibiting blends nor the cooking methods used significantly affected the water-holding capacity, firmness or moisture content of the cooked shrimps. Spraying with a 4-Hexylresorcinol-based formula was effective in preventing microbial growth during storage. Vacuum-cooking was also shown to be the most effective way of preventing microbial growth although the TVB-N content of cooked shrimps increased significantly. By discriminant analysis, a combination of prior spraying with 4-Hexylresorcinol-based formula followed by vacuum-cooking, proved to be the best method for obtaining shrimps with a very good appearance and high microbial quality. The foregoing may be very important for the cooking industries.
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presence of hemocyanin with diphenoloxidase activity in deepwater pink shrimp parapenaeus longirostris post mortem
Food Chemistry, 2008Co-Authors: Oscar Martinezalvarez, Carmen Gomezguillen, P MonteroAbstract:Polyphenoloxidase and hemocyanin are two proteins which although very similar perform different physiological functions in crustaceans. This paper reports the presence of hemocyanin with diphenoloxidase activity in deepwater pink shrimp (Parapenaeus longirostris) post mortem. Polyacrylamide gels and specific inhibitors and substrates of mono- and diphenoloxidases were used for purposes of recognition, and MALDI-TOF mass spectrometry for identification. Presumptive polyphenoloxidase was found in an inactive form in cephalothorax following capture, subsequently becoming active during storage. Also in the course of storage, hemocyanin acquired the ability to oxidize diphenols. Ascorbic acid, sodium metabisulphite and tropolone inhibited the prooxidant activity of both presumptive polyphenoloxidase and hemocyanin in the gels. 4-Hexylresorcinol did not avoid the appearance of activity bands in the gel corresponding with hemocyanin, maybe because 4-Hexylresorcinol is described as slow-binding inhibitor. The acquired prooxidant activity of hemocyanin following capture is especially important because of the rapid development of melanosis in deepwater pink shrimp during storage.
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quality of thawed deepwater pink shrimp parapenaeus longirostris treated with melanosis inhibiting formulations during chilled storage
International Journal of Food Science and Technology, 2007Co-Authors: M E Lopezcaballero, Oscar Martinezalvarez, Maria Del Carmea Gomezguillen, P MonteroAbstract:Summary This work investigates how the treatment of thawed deepwater pink shrimp (Parapenaeus longirostris) with several melanosis-inhibiting formulations, affects the quality of the shrimp during chilled storage. Formulations were as follows: a formulation containing 4-Hexylresorcinol (0.1 and 0.05%), in combination with organic acids and chelating agents, a commercial formula based on sulphites, and a mixture of gluconic acid and commercial sulphites. No noticeable differences were observed for both trimethylamine and total volatile bases during chilled storage. pH evolution was irrespective of the treatment condition. Microbial load enlarged after the sixth day of chilled storage. Higher total bacteria counts were associated with the control and sulphite treatment conditions, while lactic acid bacteria growth seemed to be favoured under formulations based on 4-Hexylresorcinol. The appearance of melanosis occurred more rapidly in control shrimp or in shrimp treated with commercial sulphites. 4-Hexylresorcinol formulations preserved the quality of thawed shrimp and could replace traditional sulphites.
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spraying of 4 Hexylresorcinol based formulations to prevent enzymatic browning in norway lobsters nephrops norvegicus during chilled storage
Food Chemistry, 2007Co-Authors: Marti O Nezalvarez, M E Lopezcaballero, P Montero, M C GomezguillenAbstract:A comparison was made of the effects on melanosis development in Norway lobsters (Nephrops norvegicus) of treatment by dusting with a commercial sulphite-based product and of spraying with a formulation containing 4-Hexylresorcinol (0.1% and 0.05%), in combination with organic acids and chelating agents. The following tests were performed during chilled storage: polyphenol oxidase (PPO) activity, melanosis score, colour parameters, tyrosine and tyramine content, as the main substrate of PPO. Differences among treatments were evaluated by means of statistical analyses (ANOVA, principal components and discriminant analyses). All formulations diminished PPO activity during storage successfully. The melanosis score was higher in sulphite-treated Norway lobsters, and a formulation with 0.05% 4-Hexylresorcinol was enough to prevent the appearance of melanosis for 12 days. The tyrosine content decreased during storage, but the tyramine content was insignificant. Formulations with 4-Hexylresorcinol improved the appearance of Norway lobsters, in comparison with the commercial sulphite-based product.
M C Gomezguillen - One of the best experts on this subject based on the ideXlab platform.
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several melanosis inhibiting formulas to enhance the quality of deepwater pink shrimp parapenaeus longirostris
Innovative Food Science and Emerging Technologies, 2019Co-Authors: M E Lopezcaballero, Oscar Martinezalvarez, M C Gomezguillen, P MonteroAbstract:Abstract The aim of this work was to assess the effect of several melanosis-inhibiting formulations on quality of deepwater pink shrimp (Parapenaeus longirostris) during storage. The formulations tested were as follows: one containing 4-Hexylresorcinol (0.1%) in combination with organic acids (citric, ascorbic and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and di-sodium di-hydrogen pyrophosphate [PPi]); a commercial formula based on sulphites (3%), and another formulation containing a mixture of chitosan (0.3%) and commercial sulphites. Non-treated shrimp were used as control. The 4-Hexylresorcinol-based formulation was more effective than 3% of commercial sulphite solutions in preventing melanosis. This treatment prolonged the sensory acceptability of shrimp by up to six days in ice storage. During chilled storage, the treatment with the 4-Hexylresorcinol-based formula inhibited the growth of microorganisms by 1.5–2 log cycles as compared to commercial sulphites, especially H2S-producers and pseudomonads. At the end of the experimental period, TVB-N levels were slightly higher in the lot treated with 4-Hexylresorcinol (33 mg/100 mg) and reflected greater endogenous enzymatic activity, since the counts of the spoiler microorganisms remained around log 5 cfu/g or even lower. In general, the incorporation of chitosan to sulphites did not improve or produce a marked effect on shrimps during storage. During the sensory analysis, the panellists rated all the lots very similar, although the 4-Hexylresorcinol formulation was the only one with a neutral odour at the end of the period. The 4-Hexylresorcinol-based formulation induced yellow-green colorations to some extent in the cephalothorax, possibly due to the effect of organic acids and chelants, while the rest of the lots presented greyish/blackish colorations. Therefore, the formulation based on 4-Hexylresorcinol may safely substitute traditional sulphites to improve the quality of fresh shrimp and prolong their shelf life during storage.
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the effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp parapenaeus longirostris treated with different melanosis inhibiting formulas
Lwt - Food Science and Technology, 2009Co-Authors: Oscar Martinezalvarez, M C Gomezguillen, M E Lopezcaballero, P MonteroAbstract:Abstract This work deals with the effect that different cooking methods have on quality of shrimps (Parapenaeus longirostris) during the chilled storage. Vacuum-cooking (sous-vide) and steaming were compared with the traditional cooking process in boiling water. The effect of prior treatment with several melanosis-inhibiting agents (with a commercial sulphite- or 4-Hexylresorcinol-based formula) was also tested. Neither the melanosis-inhibiting blends nor the cooking methods used significantly affected the water-holding capacity, firmness or moisture content of the cooked shrimps. Spraying with a 4-Hexylresorcinol-based formula was effective in preventing microbial growth during storage. Vacuum-cooking was also shown to be the most effective way of preventing microbial growth although the TVB-N content of cooked shrimps increased significantly. By discriminant analysis, a combination of prior spraying with 4-Hexylresorcinol-based formula followed by vacuum-cooking, proved to be the best method for obtaining shrimps with a very good appearance and high microbial quality. The foregoing may be very important for the cooking industries.
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spraying of 4 Hexylresorcinol based formulations to prevent enzymatic browning in norway lobsters nephrops norvegicus during chilled storage
Food Chemistry, 2007Co-Authors: Marti O Nezalvarez, M E Lopezcaballero, P Montero, M C GomezguillenAbstract:A comparison was made of the effects on melanosis development in Norway lobsters (Nephrops norvegicus) of treatment by dusting with a commercial sulphite-based product and of spraying with a formulation containing 4-Hexylresorcinol (0.1% and 0.05%), in combination with organic acids and chelating agents. The following tests were performed during chilled storage: polyphenol oxidase (PPO) activity, melanosis score, colour parameters, tyrosine and tyramine content, as the main substrate of PPO. Differences among treatments were evaluated by means of statistical analyses (ANOVA, principal components and discriminant analyses). All formulations diminished PPO activity during storage successfully. The melanosis score was higher in sulphite-treated Norway lobsters, and a formulation with 0.05% 4-Hexylresorcinol was enough to prevent the appearance of melanosis for 12 days. The tyrosine content decreased during storage, but the tyramine content was insignificant. Formulations with 4-Hexylresorcinol improved the appearance of Norway lobsters, in comparison with the commercial sulphite-based product.
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a 4 Hexylresorcinol based formulation to prevent melanosis and microbial growth in chilled tiger prawns marsupenaeus japonicus from aquaculture
Journal of Food Science, 2006Co-Authors: Oscar Martinezalvarez, P Montero, M E Lopezcaballero, M C GomezguillenAbstract:A study was made of the effect on melanosis, biochemical indexes, and microbial growth in tiger prawns (Marsupenaeus japonicus) from aquaculture, using a formulation containing 4-Hexylresorcinol (0.1% and 0.05%) in combination with organic acids (citric, ascorbic, and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and disodium dihydrogen pyrophosphate [PPi]). In vivo and postmortem application of treatment was evaluated. Prawns with no additives or treated with 4% of a commercial formula based on sulfites were used to compare with 4-Hexylresorcinol. The formulations based on 4-Hexylresorcinol or sulfites inhibited the polyphenoloxidase (PPO) activity under 0.2 (Δoptical density [OD]/min/mL), instead of 1 (ΔOD/min/mL) achieved by prawns without additives, with the consequent delay in the appearance of melanosis during the 1st wk of storage. Prawns treated with sulfites showed initially better protection; however 4-Hexylresorcinol proved to be more effective at the end of storage. The formulation based on 4-Hexylresorcinol at 0.1% concentration, provided in vivo, inhibited the microbial growth (total bacteria count, H2S-producer microorganisms, lactic acid bacteria, enterobacteria, and pseudomonads), whereas the commercial sulfites inhibited the luminescent bacteria growth.
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melanosis inhibition and 4 Hexylresorcinol residual levels in deepwater pink shrimp parapenaeus longirostris following various treatments
European Food Research and Technology, 2006Co-Authors: P Montero, Oscar Martinezalvarez, J P Zamorano, Rafael Alique, M C GomezguillenAbstract:Inhibition of melanosis was studied in pink shrimp (Parapenaeus longirostris) treated on shipboard with various concentrations of 4-Hexylresorcinol (4-HR)-based formulations. Treatments, applied by dipping and dusting, were carried out at sea immediately following the catch. A selection of the most effective treatments was made to determine the level of 4-HR residues in the muscle and viscera. 4-Hexylresorcinol proved effective at extending shelf-life over that of untreated shrimp at all the concentrations tested. However, the minimum dose of 4-HR to avoid melanosis for at least one week was found to be 0.5%, with a residual level in muscle ranging from ≈80 to 90 mg/kg at day 2 of storage to >200 mg/kg after 7 days. Residues around 2–3 mg/kg were shown to be effective to prevent melanosis in pink shrimp only for 2 days from a commercial point of view.
Oscar Martinezalvarez - One of the best experts on this subject based on the ideXlab platform.
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several melanosis inhibiting formulas to enhance the quality of deepwater pink shrimp parapenaeus longirostris
Innovative Food Science and Emerging Technologies, 2019Co-Authors: M E Lopezcaballero, Oscar Martinezalvarez, M C Gomezguillen, P MonteroAbstract:Abstract The aim of this work was to assess the effect of several melanosis-inhibiting formulations on quality of deepwater pink shrimp (Parapenaeus longirostris) during storage. The formulations tested were as follows: one containing 4-Hexylresorcinol (0.1%) in combination with organic acids (citric, ascorbic and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and di-sodium di-hydrogen pyrophosphate [PPi]); a commercial formula based on sulphites (3%), and another formulation containing a mixture of chitosan (0.3%) and commercial sulphites. Non-treated shrimp were used as control. The 4-Hexylresorcinol-based formulation was more effective than 3% of commercial sulphite solutions in preventing melanosis. This treatment prolonged the sensory acceptability of shrimp by up to six days in ice storage. During chilled storage, the treatment with the 4-Hexylresorcinol-based formula inhibited the growth of microorganisms by 1.5–2 log cycles as compared to commercial sulphites, especially H2S-producers and pseudomonads. At the end of the experimental period, TVB-N levels were slightly higher in the lot treated with 4-Hexylresorcinol (33 mg/100 mg) and reflected greater endogenous enzymatic activity, since the counts of the spoiler microorganisms remained around log 5 cfu/g or even lower. In general, the incorporation of chitosan to sulphites did not improve or produce a marked effect on shrimps during storage. During the sensory analysis, the panellists rated all the lots very similar, although the 4-Hexylresorcinol formulation was the only one with a neutral odour at the end of the period. The 4-Hexylresorcinol-based formulation induced yellow-green colorations to some extent in the cephalothorax, possibly due to the effect of organic acids and chelants, while the rest of the lots presented greyish/blackish colorations. Therefore, the formulation based on 4-Hexylresorcinol may safely substitute traditional sulphites to improve the quality of fresh shrimp and prolong their shelf life during storage.
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the effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp parapenaeus longirostris treated with different melanosis inhibiting formulas
Lwt - Food Science and Technology, 2009Co-Authors: Oscar Martinezalvarez, M C Gomezguillen, M E Lopezcaballero, P MonteroAbstract:Abstract This work deals with the effect that different cooking methods have on quality of shrimps (Parapenaeus longirostris) during the chilled storage. Vacuum-cooking (sous-vide) and steaming were compared with the traditional cooking process in boiling water. The effect of prior treatment with several melanosis-inhibiting agents (with a commercial sulphite- or 4-Hexylresorcinol-based formula) was also tested. Neither the melanosis-inhibiting blends nor the cooking methods used significantly affected the water-holding capacity, firmness or moisture content of the cooked shrimps. Spraying with a 4-Hexylresorcinol-based formula was effective in preventing microbial growth during storage. Vacuum-cooking was also shown to be the most effective way of preventing microbial growth although the TVB-N content of cooked shrimps increased significantly. By discriminant analysis, a combination of prior spraying with 4-Hexylresorcinol-based formula followed by vacuum-cooking, proved to be the best method for obtaining shrimps with a very good appearance and high microbial quality. The foregoing may be very important for the cooking industries.
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presence of hemocyanin with diphenoloxidase activity in deepwater pink shrimp parapenaeus longirostris post mortem
Food Chemistry, 2008Co-Authors: Oscar Martinezalvarez, Carmen Gomezguillen, P MonteroAbstract:Polyphenoloxidase and hemocyanin are two proteins which although very similar perform different physiological functions in crustaceans. This paper reports the presence of hemocyanin with diphenoloxidase activity in deepwater pink shrimp (Parapenaeus longirostris) post mortem. Polyacrylamide gels and specific inhibitors and substrates of mono- and diphenoloxidases were used for purposes of recognition, and MALDI-TOF mass spectrometry for identification. Presumptive polyphenoloxidase was found in an inactive form in cephalothorax following capture, subsequently becoming active during storage. Also in the course of storage, hemocyanin acquired the ability to oxidize diphenols. Ascorbic acid, sodium metabisulphite and tropolone inhibited the prooxidant activity of both presumptive polyphenoloxidase and hemocyanin in the gels. 4-Hexylresorcinol did not avoid the appearance of activity bands in the gel corresponding with hemocyanin, maybe because 4-Hexylresorcinol is described as slow-binding inhibitor. The acquired prooxidant activity of hemocyanin following capture is especially important because of the rapid development of melanosis in deepwater pink shrimp during storage.
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quality of thawed deepwater pink shrimp parapenaeus longirostris treated with melanosis inhibiting formulations during chilled storage
International Journal of Food Science and Technology, 2007Co-Authors: M E Lopezcaballero, Oscar Martinezalvarez, Maria Del Carmea Gomezguillen, P MonteroAbstract:Summary This work investigates how the treatment of thawed deepwater pink shrimp (Parapenaeus longirostris) with several melanosis-inhibiting formulations, affects the quality of the shrimp during chilled storage. Formulations were as follows: a formulation containing 4-Hexylresorcinol (0.1 and 0.05%), in combination with organic acids and chelating agents, a commercial formula based on sulphites, and a mixture of gluconic acid and commercial sulphites. No noticeable differences were observed for both trimethylamine and total volatile bases during chilled storage. pH evolution was irrespective of the treatment condition. Microbial load enlarged after the sixth day of chilled storage. Higher total bacteria counts were associated with the control and sulphite treatment conditions, while lactic acid bacteria growth seemed to be favoured under formulations based on 4-Hexylresorcinol. The appearance of melanosis occurred more rapidly in control shrimp or in shrimp treated with commercial sulphites. 4-Hexylresorcinol formulations preserved the quality of thawed shrimp and could replace traditional sulphites.
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a 4 Hexylresorcinol based formulation to prevent melanosis and microbial growth in chilled tiger prawns marsupenaeus japonicus from aquaculture
Journal of Food Science, 2006Co-Authors: Oscar Martinezalvarez, P Montero, M E Lopezcaballero, M C GomezguillenAbstract:A study was made of the effect on melanosis, biochemical indexes, and microbial growth in tiger prawns (Marsupenaeus japonicus) from aquaculture, using a formulation containing 4-Hexylresorcinol (0.1% and 0.05%) in combination with organic acids (citric, ascorbic, and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and disodium dihydrogen pyrophosphate [PPi]). In vivo and postmortem application of treatment was evaluated. Prawns with no additives or treated with 4% of a commercial formula based on sulfites were used to compare with 4-Hexylresorcinol. The formulations based on 4-Hexylresorcinol or sulfites inhibited the polyphenoloxidase (PPO) activity under 0.2 (Δoptical density [OD]/min/mL), instead of 1 (ΔOD/min/mL) achieved by prawns without additives, with the consequent delay in the appearance of melanosis during the 1st wk of storage. Prawns treated with sulfites showed initially better protection; however 4-Hexylresorcinol proved to be more effective at the end of storage. The formulation based on 4-Hexylresorcinol at 0.1% concentration, provided in vivo, inhibited the microbial growth (total bacteria count, H2S-producer microorganisms, lactic acid bacteria, enterobacteria, and pseudomonads), whereas the commercial sulfites inhibited the luminescent bacteria growth.
M E Lopezcaballero - One of the best experts on this subject based on the ideXlab platform.
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several melanosis inhibiting formulas to enhance the quality of deepwater pink shrimp parapenaeus longirostris
Innovative Food Science and Emerging Technologies, 2019Co-Authors: M E Lopezcaballero, Oscar Martinezalvarez, M C Gomezguillen, P MonteroAbstract:Abstract The aim of this work was to assess the effect of several melanosis-inhibiting formulations on quality of deepwater pink shrimp (Parapenaeus longirostris) during storage. The formulations tested were as follows: one containing 4-Hexylresorcinol (0.1%) in combination with organic acids (citric, ascorbic and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and di-sodium di-hydrogen pyrophosphate [PPi]); a commercial formula based on sulphites (3%), and another formulation containing a mixture of chitosan (0.3%) and commercial sulphites. Non-treated shrimp were used as control. The 4-Hexylresorcinol-based formulation was more effective than 3% of commercial sulphite solutions in preventing melanosis. This treatment prolonged the sensory acceptability of shrimp by up to six days in ice storage. During chilled storage, the treatment with the 4-Hexylresorcinol-based formula inhibited the growth of microorganisms by 1.5–2 log cycles as compared to commercial sulphites, especially H2S-producers and pseudomonads. At the end of the experimental period, TVB-N levels were slightly higher in the lot treated with 4-Hexylresorcinol (33 mg/100 mg) and reflected greater endogenous enzymatic activity, since the counts of the spoiler microorganisms remained around log 5 cfu/g or even lower. In general, the incorporation of chitosan to sulphites did not improve or produce a marked effect on shrimps during storage. During the sensory analysis, the panellists rated all the lots very similar, although the 4-Hexylresorcinol formulation was the only one with a neutral odour at the end of the period. The 4-Hexylresorcinol-based formulation induced yellow-green colorations to some extent in the cephalothorax, possibly due to the effect of organic acids and chelants, while the rest of the lots presented greyish/blackish colorations. Therefore, the formulation based on 4-Hexylresorcinol may safely substitute traditional sulphites to improve the quality of fresh shrimp and prolong their shelf life during storage.
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the effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp parapenaeus longirostris treated with different melanosis inhibiting formulas
Lwt - Food Science and Technology, 2009Co-Authors: Oscar Martinezalvarez, M C Gomezguillen, M E Lopezcaballero, P MonteroAbstract:Abstract This work deals with the effect that different cooking methods have on quality of shrimps (Parapenaeus longirostris) during the chilled storage. Vacuum-cooking (sous-vide) and steaming were compared with the traditional cooking process in boiling water. The effect of prior treatment with several melanosis-inhibiting agents (with a commercial sulphite- or 4-Hexylresorcinol-based formula) was also tested. Neither the melanosis-inhibiting blends nor the cooking methods used significantly affected the water-holding capacity, firmness or moisture content of the cooked shrimps. Spraying with a 4-Hexylresorcinol-based formula was effective in preventing microbial growth during storage. Vacuum-cooking was also shown to be the most effective way of preventing microbial growth although the TVB-N content of cooked shrimps increased significantly. By discriminant analysis, a combination of prior spraying with 4-Hexylresorcinol-based formula followed by vacuum-cooking, proved to be the best method for obtaining shrimps with a very good appearance and high microbial quality. The foregoing may be very important for the cooking industries.
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quality of thawed deepwater pink shrimp parapenaeus longirostris treated with melanosis inhibiting formulations during chilled storage
International Journal of Food Science and Technology, 2007Co-Authors: M E Lopezcaballero, Oscar Martinezalvarez, Maria Del Carmea Gomezguillen, P MonteroAbstract:Summary This work investigates how the treatment of thawed deepwater pink shrimp (Parapenaeus longirostris) with several melanosis-inhibiting formulations, affects the quality of the shrimp during chilled storage. Formulations were as follows: a formulation containing 4-Hexylresorcinol (0.1 and 0.05%), in combination with organic acids and chelating agents, a commercial formula based on sulphites, and a mixture of gluconic acid and commercial sulphites. No noticeable differences were observed for both trimethylamine and total volatile bases during chilled storage. pH evolution was irrespective of the treatment condition. Microbial load enlarged after the sixth day of chilled storage. Higher total bacteria counts were associated with the control and sulphite treatment conditions, while lactic acid bacteria growth seemed to be favoured under formulations based on 4-Hexylresorcinol. The appearance of melanosis occurred more rapidly in control shrimp or in shrimp treated with commercial sulphites. 4-Hexylresorcinol formulations preserved the quality of thawed shrimp and could replace traditional sulphites.
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spraying of 4 Hexylresorcinol based formulations to prevent enzymatic browning in norway lobsters nephrops norvegicus during chilled storage
Food Chemistry, 2007Co-Authors: Marti O Nezalvarez, M E Lopezcaballero, P Montero, M C GomezguillenAbstract:A comparison was made of the effects on melanosis development in Norway lobsters (Nephrops norvegicus) of treatment by dusting with a commercial sulphite-based product and of spraying with a formulation containing 4-Hexylresorcinol (0.1% and 0.05%), in combination with organic acids and chelating agents. The following tests were performed during chilled storage: polyphenol oxidase (PPO) activity, melanosis score, colour parameters, tyrosine and tyramine content, as the main substrate of PPO. Differences among treatments were evaluated by means of statistical analyses (ANOVA, principal components and discriminant analyses). All formulations diminished PPO activity during storage successfully. The melanosis score was higher in sulphite-treated Norway lobsters, and a formulation with 0.05% 4-Hexylresorcinol was enough to prevent the appearance of melanosis for 12 days. The tyrosine content decreased during storage, but the tyramine content was insignificant. Formulations with 4-Hexylresorcinol improved the appearance of Norway lobsters, in comparison with the commercial sulphite-based product.
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a 4 Hexylresorcinol based formulation to prevent melanosis and microbial growth in chilled tiger prawns marsupenaeus japonicus from aquaculture
Journal of Food Science, 2006Co-Authors: Oscar Martinezalvarez, P Montero, M E Lopezcaballero, M C GomezguillenAbstract:A study was made of the effect on melanosis, biochemical indexes, and microbial growth in tiger prawns (Marsupenaeus japonicus) from aquaculture, using a formulation containing 4-Hexylresorcinol (0.1% and 0.05%) in combination with organic acids (citric, ascorbic, and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and disodium dihydrogen pyrophosphate [PPi]). In vivo and postmortem application of treatment was evaluated. Prawns with no additives or treated with 4% of a commercial formula based on sulfites were used to compare with 4-Hexylresorcinol. The formulations based on 4-Hexylresorcinol or sulfites inhibited the polyphenoloxidase (PPO) activity under 0.2 (Δoptical density [OD]/min/mL), instead of 1 (ΔOD/min/mL) achieved by prawns without additives, with the consequent delay in the appearance of melanosis during the 1st wk of storage. Prawns treated with sulfites showed initially better protection; however 4-Hexylresorcinol proved to be more effective at the end of storage. The formulation based on 4-Hexylresorcinol at 0.1% concentration, provided in vivo, inhibited the microbial growth (total bacteria count, H2S-producer microorganisms, lactic acid bacteria, enterobacteria, and pseudomonads), whereas the commercial sulfites inhibited the luminescent bacteria growth.
Montero García Pilar - One of the best experts on this subject based on the ideXlab platform.
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Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris)
'Elsevier BV', 2019Co-Authors: López Caballero M. E., Martínez Alvarez Oscar, Gómez Guillén M. C., Montero García PilarAbstract:The aim of this work was to assess the effect of several melanosis-inhibiting formulations on quality of deepwater pink shrimp (Parapenaeus longirostris) during storage. The formulations tested were as follows: one containing 4-Hexylresorcinol (0.1%) in combination with organic acids (citric, ascorbic and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and di-sodium di-hydrogen pyrophosphate [PPi]); a commercial formula based on sulphites (3%), and another formulation containing a mixture of chitosan (0.3%) and commercial sulphites. Non-treated shrimp were used as control. The 4-Hexylresorcinol-based formulation was more effective than 3% of commercial sulphite solutions in preventing melanosis. This treatment prolonged the sensory acceptability of shrimp by up to six days in ice storage. During chilled storage, the treatment with the 4-Hexylresorcinol-based formula inhibited the growth of microorganisms by 1.5–2 log cycles as compared to commercial sulphites, especially HS-producers and pseudomonads. At the end of the experimental period, TVB-N levels were slightly higher in the lot treated with 4-Hexylresorcinol (33 mg/100 mg) and reflected greater endogenous enzymatic activity, since the counts of the spoiler microorganisms remained around log 5 cfu/g or even lower. In general, the incorporation of chitosan to sulphites did not improve or produce a marked effect on shrimps during storage. During the sensory analysis, the panellists rated all the lots very similar, although the 4-Hexylresorcinol formulation was the only one with a neutral odour at the end of the period. The 4-Hexylresorcinol-based formulation induced yellow-green colorations to some extent in the cephalothorax, possibly due to the effect of organic acids and chelants, while the rest of the lots presented greyish/blackish colorations. Therefore, the formulation based on 4-Hexylresorcinol may safely substitute traditional sulphites to improve the quality of fresh shrimp and prolong their shelf life during storage.This research was financed by the Spanish Ministry of Economy and Competitiveness (projects AGL2011-27607, AGL2014-52825-R).Peer Reviewe
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Spraying of 4-Hexylresorcinol based formulations to prevent enzymatic browning in Norway lobsters (Nephrops norvegicus) during chilled storage
'Elsevier BV', 2014Co-Authors: Martínez Alvarez Oscar, Montero García Pilar, López Caballero M. E., Gómez Guillén M. C.Abstract:A comparison was made of the effects on melanosis development in Norway lobsters (Nephrops norvegicus) of treatment by dusting with a commercial sulphite-based product and of spraying with a formulation containing 4-Hexylresorcinol (0.1% and 0.05%), in combination with organic acids and chelating agents. The following tests were performed during chilled storage: polyphenol oxidase (PPO) activity, melanosis score, colour parameters, tyrosine and tyramine content, as the main substrate of PPO. Differences among treatments were evaluated by means of statistical analyses (ANOVA, principal components and discriminant analyses). All formulations diminished PPO activity during storage successfully. The melanosis score was higher in sulphite-treated Norway lobsters, and a formulation with 0.05% 4-Hexylresorcinol was enough to prevent the appearance of melanosis for 12 days. The tyrosine content decreased during storage, but the tyramine content was insignificant. Formulations with 4-Hexylresorcinol improved the appearance of Norway lobsters, in comparison with the commercial sulphite-based product. © 2005 Elsevier Ltd. All rights reserved.Peer Reviewe
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Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage
'Wiley', 2014Co-Authors: López Caballero M. E., Martínez Alvarez Oscar, Gómez Guillén M. C., Montero García PilarAbstract:This work investigates how the treatment of thawed deepwater pink shrimp (Parapenaeus longirostris) with several melanosis-inhibiting formulations, affects the quality of the shrimp during chilled storage. Formulations were as follows: a formulation containing 4-Hexylresorcinol (0.1 and 0.05%), in combination with organic acids and chelating agents, a commercial formula based on sulphites, and a mixture of gluconic acid and commercial sulphites. No noticeable differences were observed for both trimethylamine and total volatile bases during chilled storage. pH evolution was irrespective of the treatment condition. Microbial load enlarged after the sixth day of chilled storage. Higher total bacteria counts were associated with the control and sulphite treatment conditions, while lactic acid bacteria growth seemed to be favoured under formulations based on 4-Hexylresorcinol. The appearance of melanosis occurred more rapidly in control shrimp or in shrimp treated with commercial sulphites. 4-Hexylresorcinol formulations preserved the quality of thawed shrimp and could replace traditional sulphites. © 2007 The Authors. Journal compilation 2007 Institute of Food Science and Technology Trust Fund.Peer Reviewe
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Effectiveness of onboard application of 4-Hexylresorcinol in inhibiting melanosis in shrimp (Parapenaeus longirostris)
'Wiley', 2014Co-Authors: Montero García Pilar, Martínez Alvarez Oscar, Gómez Guillén M. C.Abstract:Inhibition of melanosis in shrimp (Parapenaeus longirostris) captured at different times of year and treated with different 4-Hexylresorcinol-based formulations onboard ship was studied. Melanosis inhibition increased with inhibitor concentration. The 4-Hexylresorcinol proved effective at extending shelf life over that of untreated shrimp at all the concentrations tested. Combining the inhibitor with citric acid, ascorbic acid, and acetic acid did not increase the extent of melanosis inhibition but did noticeably improve shrimp appearance. Adding ethylenediaminetetraacetic acid (EDTA) and sodium pyrophosphate to the formulation enhanced melanosis inhibition at all times of year. Spray application of the inhibitor formulation extended shelf life compared with dipping and dusting, but dusting resulted in the lowest melanosis levels for a given formulation composition and concentration.Peer Reviewe
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Sensory analyses of Norway lobster treated with different antimelanosis agents
'Wiley', 2014Co-Authors: Gómez Guillén M. C., Martínez Alvarez Oscar, López Caballero M. E., Montero García PilarAbstract:Several antimelanosis formulations were used to compare the sensorial quality loss of fresh Norway lobster during ice-chilled storage, by applying a designed grading system based on an overall sensory score (quality index). A first experiment was conducted with Norway lobster treated conventionally with a commercial sulfite-based product. A subsequent experiment was done using known concentrations of sulfites and 4-Hexylresorcinol (4-HR). The presence of antimelanotics was responsible for a limited perception of changes in melanosis and yellow/greenish discolorations in the head during the first 7 days of storage, especially in the lots treated with 4-HR. Norway lobster treated with 4% commercial sulfites was considered unacceptable at around 9 days of storage. However, 4-HR-based formulations delayed the rejection point up to day 13 and 14 when using concentrations of 0.05 and 0.1% of 4-HR, respectively. © 2007, The Author(s); Journal compilation © 2007, Blackwell Publishing.Peer Reviewe
