title: Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage.
abstract: BACKGROUND
  Shrimp is a very perishable product and postmortem changes occur rapidly. Sulfiting agents were once and are still widely used as a preservative in the shrimp industry. However, the application of sulfite in shrimp may pose a risk to human health. Thus development of a natural preservative as a sulfite alternative to extend the shelf life of Pacific white shrimp is urgently needed.
  
  
  RESULTS
  The effects of cinnamaldehyde essential oil (1 and 5 g kg(-1) ) on the shelf life of Pacific white shrimp stored at 4 °C were investigated. As the concentration of cinnamaldehyde increased, residual polyphenoloxidase (PPO) enzyme activity decreased. Kinetic analysis showed that cinnamaldehyde was a noncompetitive inhibitor for the oxidation of L-DOPA (L-3,4-dihydroxyphenylalanine) by PPO of Pacific white shrimp. Based on this study, shrimp treated with 5 g kg(-1) cinnamaldehyde possessed the lowest aerobic plate count, total volatile basic nitrogen, and pH values in all treatments after 10 days of storage. According to the results of L*, cinnamaldehyde showed inhibitory activity toward the formation of melanosis.
  
  
  CONCLUSIONS
  Treatment with cinnamaldehyde could improve the sensory properties and extend the shelf life of Pacific white shrimp to 8 days. Therefore, cinnamaldehyde could be used as a promising natural preservative for inhibiting melanosis and preventing the growth of microbes during the chilled storage of Pacific white shrimp.
authors.affiliation: Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
authors.forename: Honglei
authors.initials: H
authors.lastname: Mu
authors.forename: Hangjun
authors.initials: H
authors.lastname: Chen
authors.forename: Xiangjun
authors.initials: X
authors.lastname: Fang
authors.forename: Jinlin
authors.initials: J
authors.lastname: Mao
authors.forename: Haiyan
authors.initials: H
authors.lastname: Gao
mesh_terms: D000171:Acrolein / Q000031:analogs & derivatives*; D000818:Animals; D004156:Catechol Oxidase / Q000378:metabolism*; D003080:Cold Temperature; D003116:Color; D005516:Food Microbiology; D061353:Food Storage; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D007980:Levodopa / Q000378:metabolism*; D008548:Melanosis; D009584:Nitrogen / Q000378:metabolism; D009822:Oils, Volatile; D010084:Oxidation-Reduction; D033561:Penaeidae / Q000201:enzymology; D010858:Pigmentation; D017747:Seafood / Q000032:analysis*
chemical_list: D009822:Oils, Volatile; D007980:Levodopa; D000171:Acrolein; D004156:Catechol Oxidase; D009584:Nitrogen; C012843:cinnamaldehyde