Skip to main content
padlock icon - secure page this page is secure

Effect of Pyrophosphate and 4-Hexylresorcinol Pretreatment on Quality of Refrigerated White Shrimp (Litopenaeus vannamei) Kept under Modified Atmosphere Packaging

Buy Article:

$52.00 + tax (Refund Policy)


The effect of pretreatment with pyrophosphate and 4-hexylresorcinol in combination with modified atmosphere packaging (MAP) (80% CO2, 10% O2, 10% N2, or 80% CO2, 20% N2) on the quality of white shrimp during storage at 4 °C was investigated. Shrimp pretreated with 2% pyrophosphate and 0.25% 4-hexylresorcinol and stored under MAP showed the lower microbiological and chemical deteriorations as evidenced by delayed microbial growth as well as lower trimethylamine (TMA) and total volatile base nitrogen (TVB) production (P < 0.05). Additionally, the growth of coliforms was inhibited effectively. White shrimp pretreated with 4-hexylresorcinol had the lower melanosis throughout the storage compared with those without treatment (P < 0.05). This was associated with the lowered polyphenol oxidase (PPO) activity in shrimp treated with 4-hexylresorcinol. Therefore, the effective retardation of microbiological and chemical deterioration of white shrimp stored under MAP with the decrease in melanosis could be achieved by pretreatment of the shrimp with pyrophosphate and 4-hexylresorcinol. Furthermore, decapitation could be another means to lower the microbial load and melanosis in white shrimp, particularly those stored under MAP.
No References
No Citations
No Supplementary Data
No Article Media
No Metrics

Keywords: 4-hexylresorcinol; modified atmosphere packaging; pyrophosphate; white shrimp

Document Type: Research Article

Publication date: April 1, 2008

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more