Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage

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