Melanosis and quality changes of Pacific white shrimps (Litopenaeus vannamei) treated with Houttuynia cordata extract during cold storage

Dao Thi Anh Phan*, Nga Kieu Thy Vo, Huy Minh Tran, Phan Thi Cam Bui

Department of Chemical Technology, Faculty of Chemical and Food Technology, Ho Chi Minh city University of Technology and Education

Received 8 March 2019; accepted 19 June 2019



Changes in melanosis, microbiology, and fat oxidation in Pacific white shrimps (Litopenaeus vannamei) when treated with Houttuynia cordata extract (designated E-DC) were monitored during cold storage for seven days at 2oC. Whole shrimps treated with E-DC solution (0.025%, w/v) revealed slow growth of total aerobic microorganisms, Enterobacteriaceae and Pseudomonas aeruginosa, throughout cold storage in comparison to the control sample treated by water (p<0.05). The changes in pH, grey value, and TBARS value (thiobarbituric acid reactive substances) of shrimp samples treated with 0.025% E-DC solution were lower than those of control samples (p<0.05) and not different significantly in comparison to the 1.25% (w/v) sodium metabisulfite (SMS) samples (p>0.05). These results suggested the potential of using natural compounds from vegetable extraction as a safe and effective alternative for commercial chemical-derived preservatives in shrimp storage.

Keywords: antimicrobial, Houttuynia cordata, Litopenaus vannamei, melanosis, oxidation.