The effect of green tea extract on the quality of the whole black tiger shrimp during ice storage
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Abstract
30 g) were soaked in green tea extract solution with concentrations of 0; 7.63 and 625 mg/mL at 4°C for 30 minutes. Shrimp after soaking were stored in ice and samples were collected on days 1, 4, 8 and 12. Analytical parameters included temperature, texture, total aerobic bacterial counts, sensory properties, water holding capacity, moisture, total volatile base nitrogen, peroxide value, thiobarbituric acid reactive substances and pH. Results showed that shrimp treated with green tea extract solutions (7.63 mg/mL and 625 mg/mL) showed significantly higher sensory properties, and significantly lower secondary oxidation products and total viable bacterial counts compared to control treatment during ice storage. Shrimp stored for 8 days under three types of treatments remained good quality based on the sensory properties and total aerobic bacterial counts.
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