Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei).

Abstract This study aimed to investigate melanosis, quality attributes, and bacterial growth of freeze-chilled Pacific white shrimp (Litopenaeus vannamei) during 6 days of chilled storage, as well as the preservative effects of tea polyphenol on shrimp. The results showed that freeze-chilled storage retarded the growth of bacteria and the accumulation of putrescine in shrimp. The growth of spoilage bacteria Photobacterium and Shewanella were inhibited. However, freeze-chilled storage aggravated melanosis and lipid oxidation. The total volatile basic nitrogen (TVB-N) slightly accumulated in the thawed shrimp. The incorporation of tea polyphenol preserved freeze-chilled shrimp. Melanosis and lipid oxidation of shrimp were alleviated. The accumulation of biogenic amines, TVB-N, hypoxanthine riboside, and hypoxanthine were retarded. Meanwhile, the growth of spoilage bacteria Pseudoalteromonas, Photobacterium, Psychrobacter, and Carnobacterium were inhibited. Based on sensory analysis, the shelf-life of chilled, freeze-chilled, and freeze-chilled tea polyphenol shrimp were 4 days, 3 days, and 6 days, respectively.