Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris)

被引：95

作者：

Gokoglu, Nalan ^{[1
]}

Yerlikaya, Pinar ^{[1
]}

机构：

[1] Akdeniz Univ, Fac Agr, Dept Food Engn, TR-07058 Antalya, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2008年 / 43卷 / 06期

关键词：

black spot; extract; grape seed; inhibition; melanosis; shrimp;

D O I：

10.1111/j.1365-2621.2007.01553.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate the effects of grape seed extracts on inhibition of melanosis in shrimp. Defatted grape seed powder was extracted using ethanol. Dipping solutions in five different concentrations (0, 2.5, 5.0, 10 and 15 g L(-1)) were prepared using grape seed extract and distilled water. The shrimps were dipped into the solutions and stored at 4 degrees C. Melanosis was investigated by sensory analysis and lightness, redness and yellowness values were measured by chromometer during the storage for 3 days. According to the results, grape seed extracts showed inhibition effect on the formation of melanosis. The best results were obtained with the solution of 15 g L(-1).

引用

页码：1004 / 1008

页数：5

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