Effect of plant extracts on quality characteristics and shelf-life of cold-marinated shrimp(Parapenaeus longirostris,Lucas,1846)under refrigerated storage  

作　　者：Vida Simat Danijela Skroza Martina Cagalj Barbara Soldo Ivana Generalic Mekinic 

机构地区：[1]University Department of Marine Studies,University of Split,21000,Split,Croatia [2]Department of Food Technology and Biotechnology,Faculty of Chemistry and Technology,University of Split,21000,Split,Croatia [3]Department of Chemistry,Faculty of Science,University of Split,21000,Split,Croatia

出　　处：《Food Bioscience》2023年第3期1584-1593,共10页食品生物科学（英文）

基　　金：supported by the Croatian Science Foundation under the project IP-2014-09-6897;Croatian Agency for SMEs,Innovation and Investments HAMAG-BICRO under Proof of Concept Program,project Improvement of technological process for marinating prawns(PoC7_6_09).

摘　　要：The effects of rosemary(Rosmarinus officinalis),lemon balm(Melissa officinalis),lavender(Lavandula angustifola),oregano(Origanum vulgare)and savory(Satureja montana)extracts,alone and in mixtures,on lipid oxidation in cold-marinated shrimp(Parapenaeus longirostris)were studied.During the two-month screening period using the thiobarbituric reactive substances assay(TBARS)the most effective extract mixture(rosemary:oregano:lavender extracts in 3:2:1 ratio,ROL)was selected for the shelf-life study in pilot production of marinated shrimp to determine its effects on the quality characteristics of the final product.Degradation of the omega-3 fatty acids,eicosapentaeonic acid(EPA)and docosahexaenoic acid(DHA)during 8 months of refrigerated storage,was inhibited in shrimp marinated with ROL compared to control samples.In addition,lower levels of total volatile basic nitrogen(TVB-N)and trimethylamine nitrogen(TMA-N)were observed in shrimp treated with extracts while the TBARS values remained below the limit of 3μmol malondialdehyde(MDA)/100g during the 8-month shelf-life study period,whereas the control sample exceeded this value in the third month.The total number of aerobic mesophilic and psychrophilic microorganisms was reduced after marinating with extracts.The obtained results are promising with regard to the application of plant extracts,especially the tested ROL mixture,to extend the shelf-life of food products and to reduce lipid oxidation and microbial load in the food model.

关 键 词：ROSEMARY LAVENDER Oregano Quality parameters Marinated shrimp Shelf-life prolongation 

分 类 号：TS201[轻工技术与工程—食品科学]