Effect of Preservation of Grape Seed Extract to South American White-Leg Shrimp
To achieve the goal of safe and efficient preservation,the different concentrations of grape seed extracts(0.05％and 0.10％)are used to treat frozen and refrigerated South American white-leg shrimp,and their effects on inhibiting black transformation and preservation are studied.The results show that grape seed extract can significantly inhibit the lipid peroxidation level and blackening formation of South American white-leg shrimp during the ice storage and preservation period,delay the rate of pH increase in the body,and prolong the time for exceeding the limit of volatile basic nitrogen by 3-6 days compared to the untreated group.Moreover,the higher the concentration of grape seed extract,the more significant the inhibitory effect and preservation effect on the blackening of South American white-leg shrimp during ice storage and refrigeration.The experimental results lay a solid theoretical foundation for further guiding the development of grape seed extracts for the preservation of South American white-leg shrimp.
South American white-leg shrimpgrape seedextractpreservationmelanosis
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