Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 6, Pages 1004-1008Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1365-2621.2007.01553.x
Keywords
black spot; extract; grape seed; inhibition; melanosis; shrimp
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The aim of this study was to investigate the effects of grape seed extracts on inhibition of melanosis in shrimp. Defatted grape seed powder was extracted using ethanol. Dipping solutions in five different concentrations (0, 2.5, 5.0, 10 and 15 g L(-1)) were prepared using grape seed extract and distilled water. The shrimps were dipped into the solutions and stored at 4 degrees C. Melanosis was investigated by sensory analysis and lightness, redness and yellowness values were measured by chromometer during the storage for 3 days. According to the results, grape seed extracts showed inhibition effect on the formation of melanosis. The best results were obtained with the solution of 15 g L(-1).
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