文献类型：期刊文献

英文题名：Inhibitory Effect of Honeysuckle (Lonicera japonica Thunb.) Extract on the Melanosis and Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) During Cold Storage

作者：Zheng, Ouyang[1];Chen, Huijie[1];Jia, Xiaoye[1];Liu, Yamei[1];Sun, Qinxiu[1,2];Wang, Zefu[1];Liu, Shucheng[1,2]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2025

卷号：14

期号：17

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:001571512400001)、、WOS

基金：This study was supported by the earmarked fund for the Ministry of Agriculture and Rural Affairs of the People's Republic of China [CARS-48], and Guangdong Key Research and Development Projects (2025B1111140001).

语种：英文

外文关键词：Lonicera japonica Thunb. extract; shrimp melanosis; physicochemical quality; microorganism

外文摘要：The effect of Lonicera japonica Thunb. (LJT) extract on melanosis and quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during cold storage was evaluated, using 4-hexylresorcinol (4-HR), a commercial melanosis inhibitor, as a positive control. The results showed that LJT inhibited polyphenol oxidase (PPO) activity and complexed copper ions in a dose-dependent manner (LJT < 16 mg/mL), indicating that LJT has the potential to inhibit shrimp melanization. Visual image and grayscale value analysis revealed that LJT and 4-HR effectively alleviated melanosis and delayed deterioration of shrimp quality stored at 4 degrees C, with LJT exhibiting a superior effect. LJT samples displayed a lower total number of colonies, total volatile base nitrogen value, and thiobarbituric reactive substance value than the others (p < 0.05), suggesting that LJT exerted the most potent inhibition on microbial growth and lipid oxidation in shrimps during cold storage. Consequently, LJT effectively retarded the melanosis and quality deterioration of shrimps.