title: Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination.
abstract: Tea polyphenols (TP) have shown antioxidant activity and antimicrobial properties in the food industry. Assessment of anti-oxidation potential of 6-gingerol (GR) has also been verified. As little is known about the use of tea polyphenols either individually or in combination with 6-gingerol in shrimp paste, we aimed to investigate the effect of tea polyphenols combined with 6-gingerol on the biogenic amines inhibition and quality of shrimp paste stored at 25°C for 160 days. The shrimp paste samples were assigned into four groups: (1) control; (2) tea polyphenols treatment (0.3%); (3) 6-gingerol treatment (0.3%); (4) tea polyphenols (0.15%) + 6-gingerol (0.15%). Samples with no addition were used as control. The results indicate that treatment with tea polyphenols + 6-gingerol (TPGR) maintained paste appearance, inhibited oxidation of protein and lipids, and reduced microorganism counts compared to control treatment. The efficiency was superior to that of tea polyphenols or 6-gingerol treatment. Furthermore, shrimp paste treated with TPGR also exhibited significantly higher inhibition of biogenic amines. Total amino acids determination proved the efficacy of TPGR by maintaining the more amino acids of shrimp paste during ambient temperature storage. Our study suggests that TPGR might be a promising candidate for fermented foods due to its synergistic effect to maintain products quality and extending their shelf-life.
authors.affiliation: Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, College of Food Science and Technology, Guangdong Ocean University Zhanjiang, China ; Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University Jinzhou, China.
authors.forename: Luyun
authors.initials: L
authors.lastname: Cai
authors.affiliation: Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, College of Food Science and Technology, Guangdong Ocean University Zhanjiang, China.
authors.forename: Shucheng
authors.initials: S
authors.lastname: Liu
authors.affiliation: Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, College of Food Science and Technology, Guangdong Ocean University Zhanjiang, China.
authors.forename: Lijun
authors.initials: L
authors.lastname: Sun
authors.affiliation: Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, College of Food Science and Technology, Guangdong Ocean University Zhanjiang, China.
authors.forename: Yaling
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, College of Food Science and Technology, Guangdong Ocean University Zhanjiang, China.
authors.forename: Hongwu
authors.initials: H
authors.lastname: Ji
authors.affiliation: Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University Jinzhou, China.
authors.forename: Jianrong
authors.initials: J
authors.lastname: Li
keywords: 6-gingerol; biogenic amine; quality; shrimp paste; tea polyphenols