Abstract

The effects of tea polyphenols on quality of shrimp during refrigerated storage were investigated. Shrimps were respectively treated through soaking in the distilled water and aqueous solution of 0.2% tea polyphenols for 10 min and then stored at 0°C for 20 days. The control and treated shrimp samples were assessed periodically for microbiological (total viable count), chemical (pH, TVB-N) and sensory characteristics (TPA texture properties) during 5, 10, 15 and 20 days, respectively. The results indicated that the shelf life was increased at the storage of 0°C under the tea polyphenols treatment. In the same cold storage, the shrimps that were treated with aqueous solution of 0.2% tea polyphenols was better than that were treated with distilled water. At the end of shelf life (15 days), the pH value was 6.92 and 6.97 the total viable count was 6.43 log 10 CFU/g and 8.13 log 10 CFU/g, the TVB-N was 16.6 and 20.3 mg/100 g. Therefore, tea polyphenols showed a significant inhibition effects on the propagation of bacteria and production of TVB-N, thus prolonged the preservation time of shrimp.

Keywords:

Quality, shrimp, tea polyphenols,

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