Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking
The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (<i>Parapenaeus longirostris</i>) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specific...
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MDPI AG
2021-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/9/2116 |
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| author | Dino Miraglia Marta Castrica Sonia Esposto Rossana Roila Roberto Selvaggini Stefania Urbani Agnese Taticchi Beatrice Sordini Gianluca Veneziani Maurizio Servili |
| author_facet | Dino Miraglia Marta Castrica Sonia Esposto Rossana Roila Roberto Selvaggini Stefania Urbani Agnese Taticchi Beatrice Sordini Gianluca Veneziani Maurizio Servili |
| author_sort | Dino Miraglia |
| collection | DOAJ |
| description | The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (<i>Parapenaeus longirostris</i>) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specifically the control (CTRL) group, where the shrimps were soaked in tap water; sulphites (S) group with shrimps soaked in 0.5% sodium metabisulfite tap water solution, phenolic extract (PE) group where a tap water solution containing 2 g/L of phenols was used; and PE+S group where the shrimps were dipped in 0.25% sodium metabisulfite tap water solution containing 1 g/L of phenols. The groups were then stored at 2 °C and analysed on the day of packaging (D0), after 3 (D3), 6 (D6), and 8 (D8) days. On each group, microbiological parameters such as <i>Enterobacteriaceae</i>, mesophilic and psychrotrophic bacteria, and colorimetric indices were investigated on six (<i>n</i> = 6) shrimps before cooking, while the evolution of the phenolic content, antioxidant activity, and sensory analysis during the storage period were evaluated on cooked shrimps. Regarding colour coordinates, there were no noteworthy variations overtime nor between groups, while it is important to note that the microbiological results for the PE group showed at each time interval and for all the considered parameters, significantly lower values than the other groups (<i>p</i> < 0.05). This result is very interesting when considered further in correlation with the sensory analysis, where shrimps mainly in PE and secondarily in PE+S groups were shown to retain the freshness characteristics better than the other groups (α = 0.01), without giving the shrimps any particularly bitter and pungent sensations typical of the olive phenolic compounds. In conclusion, the results obtained in this study give PEOVW the potential to be valorised in the food sector and, above all, it could represent a sustainable solution to reduce the use of synthetic additives. |
| first_indexed | 2024-03-10T07:41:08Z |
| format | Article |
| id | doaj.art-f15f002f003e4abf98fae13f8a41db84 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T07:41:08Z |
| publishDate | 2021-09-01 |
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| series | Foods |
| spelling | doaj.art-f15f002f003e4abf98fae13f8a41db842023-11-22T13:04:28ZengMDPI AGFoods2304-81582021-09-01109211610.3390/foods10092116Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after CookingDino Miraglia0Marta Castrica1Sonia Esposto2Rossana Roila3Roberto Selvaggini4Stefania Urbani5Agnese Taticchi6Beatrice Sordini7Gianluca Veneziani8Maurizio Servili9Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, ItalyDepartment of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, ItalyDepartment of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, ItalyDepartment of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, ItalyDepartment of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, ItalyDepartment of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, ItalyDepartment of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, ItalyDepartment of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, ItalyDepartment of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, ItalyDepartment of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, ItalyThe focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (<i>Parapenaeus longirostris</i>) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specifically the control (CTRL) group, where the shrimps were soaked in tap water; sulphites (S) group with shrimps soaked in 0.5% sodium metabisulfite tap water solution, phenolic extract (PE) group where a tap water solution containing 2 g/L of phenols was used; and PE+S group where the shrimps were dipped in 0.25% sodium metabisulfite tap water solution containing 1 g/L of phenols. The groups were then stored at 2 °C and analysed on the day of packaging (D0), after 3 (D3), 6 (D6), and 8 (D8) days. On each group, microbiological parameters such as <i>Enterobacteriaceae</i>, mesophilic and psychrotrophic bacteria, and colorimetric indices were investigated on six (<i>n</i> = 6) shrimps before cooking, while the evolution of the phenolic content, antioxidant activity, and sensory analysis during the storage period were evaluated on cooked shrimps. Regarding colour coordinates, there were no noteworthy variations overtime nor between groups, while it is important to note that the microbiological results for the PE group showed at each time interval and for all the considered parameters, significantly lower values than the other groups (<i>p</i> < 0.05). This result is very interesting when considered further in correlation with the sensory analysis, where shrimps mainly in PE and secondarily in PE+S groups were shown to retain the freshness characteristics better than the other groups (α = 0.01), without giving the shrimps any particularly bitter and pungent sensations typical of the olive phenolic compounds. In conclusion, the results obtained in this study give PEOVW the potential to be valorised in the food sector and, above all, it could represent a sustainable solution to reduce the use of synthetic additives.https://www.mdpi.com/2304-8158/10/9/2116olive vegetation waterphenolic extractantimicrobialantioxidantcooked shrimpssensory traits |
| spellingShingle | Dino Miraglia Marta Castrica Sonia Esposto Rossana Roila Roberto Selvaggini Stefania Urbani Agnese Taticchi Beatrice Sordini Gianluca Veneziani Maurizio Servili Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking Foods olive vegetation water phenolic extract antimicrobial antioxidant cooked shrimps sensory traits |
| title | Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking |
| title_full | Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking |
| title_fullStr | Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking |
| title_full_unstemmed | Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking |
| title_short | Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking |
| title_sort | quality evaluation of shrimp i parapenaeus longirostris i treated with phenolic extract from olive vegetation water during shelf life before and after cooking |
| topic | olive vegetation water phenolic extract antimicrobial antioxidant cooked shrimps sensory traits |
| url | https://www.mdpi.com/2304-8158/10/9/2116 |
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