Cells Total Antioxidant Capacity (TAC) and External Expression of Enzymatic Browning for the Commercially Important Penaeids Prawns Parapenaeus longirostris and Penaeus kerathurus

Georgios K Efthymiadis, Spyridon Karkabounas, Nikos Stamatis and Chryssa Anastasiadou*

The enzymatic browning process, known also as melanosis, is a significant indicator of oxidative damage in commercially important shrimps and prawns. Total Antioxidant Capacity (TAC) serves as a vital measure of molecular defense against melanosis, a crucial mechanism for organisms to combat detrimental factors such as free radicals. This contribution delves into the assessment of this process for the penaeid species, Parapenaeus longirostris and Penaeus kerathurus. Samples were stored at refrigerator temperature (4 °C) for 0, 1, 2, 4, and 8 days for P. longirostris, and for 0, 2, 4, 8, and 16 days for P. kerathurus. Each day’s samples consisted of groups of ten individuals (5 males, and 5 females). TAC was determined using the CrO5 method. Results revealed an initial TAC increase followed by a gradual decrease over time. Additionally, exterior changes in both species were visually documented daily to capture the macroscopic manifestation of enzymatic browning, aligning with the molecular profile of the samples. Furthermore, Quality Index Method was conducted, where five evaluators graded the organoleptic qualities (texture, odor, color) of the prawn individuals, daily. This assessment aimed to scrutinize the external alterations of the shrimps under refrigeration conditions, revealing changes via sensory evaluation and the Quality Index Method.

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Published on: Sep 25, 2024 Pages: 141-149

Full Text PDF Full Text HTML DOI: 10.17352/2455-815X.000218
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