The effect of garlic extract (Allium sativum L) on the quality of PTO whiteleg shrimp (Litopenaeus vannamei) in refrigerated storage conditions
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Abstract
The effect of different extraction solvents (distilled water, 50% ethanol, and 70% ethanol) on the phenolic content of garlic extract was investigated. The results showed that garlic extracted in 70% ethanol yielded the highest polyphenol content (157 mg GAE/g). The PTO whiteleg shrimp (Litopenaeus vannamei) was soaked in garlic extract solution at a concentration of 2%, and its impact on quality was analyzed over 18 days of refrigerated storage (4±2ºC) by assessing Peroxide Value (PV), Thiobarbituric Acid Reactive Substances (TBARS), total volatile basic nitrogen (TVB-N), texture, sensory scores, and total aerobic bacteria. After 12 days of storage, the shrimp samples treated with 2% garlic extract solution effectively inhibited lipid oxidation, with a PV of 1.63 meq/kg and TBARS of 3.88 mg MDA/kg, whereas the control samples had PV and TBARS values of 1.87 meq/kg and 4.36 mg MDA/kg, respectively. Additionally, the shrimp samples with garlic extract solution exhibited higher hardness and lower total aerobic bacteria compared to the samples that were not treated with garlic solution during the same storage period.
Tóm tắt
Nghiên cứu được thực hiện nhằm đánh giá ảnh hưởng của loại dung môi chiết xuất (nước cất, ethanol 50% và ethanol 70%) đến hàm lượng phenolic trong dịch chiết tỏi. Kết quả cho thấy, dịch chiết từ ethanol 70% có hàm lượng polyphenol cao nhất (157 mg GAE/g). Tôm thẻ chân trắng lột PTO (Litopenaeus vannamei) được ngâm với dung dịch chiết tỏi ở nồng độ 2% và theo dõi sự thay đổi chất lượng trong 18 ngày bảo quản lạnh (4±2ºC) thông qua các chỉ tiêu như giá trị Peroxide Value (PV), Thiobarbituric Acid Reactive Substances (TBARS), tổng nitơ bazơ bay hơi (TVB-N), cấu trúc, cảm quan và tổng vi sinh vật hiếu khí. Sau 12 ngày bảo quản, tôm thẻ ngâm với dung dịch chiết tỏi giúp hạn chế oxy hóa lipid đáng kể, với PV là 1,63±0,22 meq/kg và TBARS là 3,38±0,114 mg MDA/kg, trong khi mẫu đối chứng có PV và TBARS lần lượt là 1,87 meq/kg và 4,36 mg MDA/kg. Ngoài ra, tôm được ngâm dung dịch chiết tỏi có độ cứng cao hơn và mật độ vi sinh vật thấp hơn so với mẫu không ngâm dịch chiết tỏi ở cùng thời gian bảo quản.
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