PMID- 19723229
OWN - NLM
STAT- MEDLINE
DCOM- 20100112
LR  - 20131121
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 74
IP  - 6
DP  - 2009 Aug
TI  - Sulfur-containing compounds heated under alkaline condition: antibrowning, 
      antioxidative activities, and their effect on quality of shrimp during iced 
      storage.
PG  - S240-7
LID - 10.1111/j.1750-3841.2009.01189.x [doi]
AB  - Sulfur-containing compounds heated under alkaline condition (pH 10) were 
      determined for inhibitory activity toward polyphenol oxidase (PPO) from Pacific 
      white shrimp (Litopenaeus vannamei) and for antioxidative activity. Cysteine and 
      glutathione (GSH) (20 mM) heated at 100 degrees C at pH 10 strongly inhibited PPO 
      activity. Heated alkaline cysteine showed the greater 
      2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 
      2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity, 
      copper-chelating activity and reducing power than cysteine and glucose-cysteine 
      Maillard reaction products (P < 0.05). Effect of heated alkaline cysteine at 
      different concentrations (0, 20, and 100 mM) on the quality changes of Pacific 
      white shrimp during iced storage was investigated. Shrimp treated with 100 mM 
      heated alkaline cysteine had the lowest melanosis score, thiobarbituric 
      acid-reactive substances (TBARS) value and total viable count (TVC), compared 
      with those without treatment and treated with 20 mM heated alkaline cysteine, 
      throughout the storage of 12 d (P < 0.05). Therefore, heated alkaline cysteine 
      can be used as a novel additive to retard melanosis and extend the quality of 
      postmortem shrimp.
FAU - Phonpala, Yoottana
AU  - Phonpala Y
AD  - Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat 
      Yai, Songkhla, 90112, Thailand.
FAU - Benjakul, Soottawat
AU  - Benjakul S
FAU - Visessanguan, Wonnop
AU  - Visessanguan W
FAU - Eun, Jong-Bang
AU  - Eun JB
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
RN  - 0 (Antioxidants)
RN  - 0 (Chelating Agents)
RN  - 0 (Free Radical Scavengers)
RN  - 0 (Sulfur Compounds)
RN  - 0 (Thiobarbituric Acid Reactive Substances)
RN  - 789U1901C5 (Copper)
RN  - EC 1.10.3.1 (Catechol Oxidase)
RN  - GAN16C9B8O (Glutathione)
RN  - IY9XDZ35W2 (Glucose)
RN  - K848JZ4886 (Cysteine)
SB  - IM
MH  - Adult
MH  - Animals
MH  - Antioxidants/*chemistry
MH  - Bacteria/growth & development
MH  - Catechol Oxidase/*antagonists & inhibitors/isolation & purification/metabolism
MH  - Chelating Agents
MH  - Colony Count, Microbial
MH  - Copper
MH  - Cysteine/chemistry
MH  - Food Contamination/prevention & control
MH  - Food Preservation/methods
MH  - Free Radical Scavengers/chemistry
MH  - Glucose/chemistry
MH  - Glutathione/chemistry
MH  - *Hot Temperature
MH  - Humans
MH  - Hydrogen-Ion Concentration
MH  - Maillard Reaction
MH  - Oxidation-Reduction
MH  - Penaeidae/*chemistry
MH  - Pigmentation
MH  - Quality Control
MH  - *Refrigeration
MH  - Seafood/*analysis
MH  - Sensation
MH  - Sulfur Compounds/*chemistry
MH  - Thiobarbituric Acid Reactive Substances
MH  - Time Factors
EDAT- 2009/09/03 06:00
MHDA- 2010/01/13 06:00
CRDT- 2009/09/03 09:00
PHST- 2009/09/03 09:00 [entrez]
PHST- 2009/09/03 06:00 [pubmed]
PHST- 2010/01/13 06:00 [medline]
AID - JFDS1189 [pii]
AID - 10.1111/j.1750-3841.2009.01189.x [doi]
PST - ppublish
SO  - J Food Sci. 2009 Aug;74(6):S240-7. doi: 10.1111/j.1750-3841.2009.01189.x.