The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage

By S. Basiri, S. Shekarforoush, M. Aminlari, S. Akbari. 2015

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Abstract The effect of pomegranate peel extract (PPE) (methanolic) on the enzyme polyphenol oxidase (PPO) activity and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage of 10 days was investigated. The inhibitory activity of PPE toward the PPO of shrimp appeared to follow a dose-dependent manner. With storage, treating the shrimp with either 1 g/100 mL or 2 g/100 mL PE solution could appreciably retard the mesophilic, psychrophilic, lactic acid bacteria (LAB) and enterobacteriaceae counts (P

Subfields: Biochemistry, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/d6478445007883920609337201afdddedc35f0e2