Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life
Abstract
:1. Introduction
2. Materials and Methods
2.1. Phenolic Extract and Shrimps Sample
- tap water (control group, CTRL);
- tap water solution containing 2 g/L of phenols (phenolic extract group, PE) obtained by adding 1.92 g PEOVW/L;
- 0.5% sodium metabisulfite tap water solution (sulfites group, S);
- 0.25% sodium metabisulfite tap water solution containing 1 g/L of phenols (phenolic extract + sulfites group, PE + S) obtained by adding 3.84 g PEOVW/L.
2.2. Phenolic Extraction and HPLC Analysis
2.3. Instrumental Analysis: Color and pH
2.4. Chemical Analyses
2.5. Microbiological Analyses
2.6. Melanosis Assessment
2.7. Statistical Analyses
3. Results and Discussion
3.1. Phenolic Compound Assessment
3.2. Physical and Chemical Quality Analysis
3.3. Microbiological Analysis
3.4. Melanosis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Miraglia, D.; Castrica, M.; Menchetti, L.; Esposto, S.; Branciari, R.; Ranucci, D.; Urbani, S.; Sordini, B.; Veneziani, G.; Servili, M. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life. Foods 2020, 9, 1647. https://doi.org/10.3390/foods9111647
Miraglia D, Castrica M, Menchetti L, Esposto S, Branciari R, Ranucci D, Urbani S, Sordini B, Veneziani G, Servili M. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life. Foods. 2020; 9(11):1647. https://doi.org/10.3390/foods9111647
Chicago/Turabian StyleMiraglia, Dino, Marta Castrica, Laura Menchetti, Sonia Esposto, Raffaella Branciari, David Ranucci, Stefania Urbani, Beatrice Sordini, Gianluca Veneziani, and Maurizio Servili. 2020. "Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life" Foods 9, no. 11: 1647. https://doi.org/10.3390/foods9111647