文献类型：期刊文献

英文题名：Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination

作者：Cai, Luyun[1,2];Liu, Shucheng[1];Sun, Lijun[1];Wang, Yaling[1];Ji, Hongwu[1];Li, Jianrong[2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Key Lab Aquat Prod Proc & Safety Guangdong Prov, Zhanjiang, Peoples R China;[2]Bohai Univ, Coll Food Sci & Engn, Fresh Agr & Aquat Prod,Food Safety Key Lab Liaoni, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou, Peoples R China

年份：2015

卷号：6

期号：SEP

外文期刊名：FRONTIERS IN MICROBIOLOGY

收录：SCI-EXPANDED(收录号：WOS:000361540300001)、、Scopus(收录号：2-s2.0-84946741409)、WOS

基金：This study was supported by National Natural Science Foundation of China (31401478; 31471639), National Postdoctoral Science Foundation of China (2015M570760), China Scholarship Council (201508210023) and Aquatic Products Processing and Safety Key Laboratory of Guangdong Province (GDPKLAPPS1402).

语种：英文

外文关键词：tea polyphenols; 6-gingerol; shrimp paste; biogenic amine; quality

外文摘要：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 degrees 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.