DOI 10.1007/s00217-005-0125-8O R I G I NA L PA P E R Mar´ıa Elvira L´opez-Caballero · ´ Oscar Mart´ınez- ´ Alvarez · Mar´ıa Carmen G´omez-Guill´en · Pilar Montero Quality of Norway lobst
Trang 1DOI 10.1007/s00217-005-0125-8
O R I G I NA L PA P E R
Mar´ıa Elvira L´opez-Caballero ·
´
Oscar Mart´ınez- ´ Alvarez ·
Mar´ıa Carmen G´omez-Guill´en · Pilar Montero
Quality of Norway lobster (Nephrops norwegicus) treated
with a 4-hexylresorcinol-based formulation
Received: 12 May 2005 / Revised: 12 July 2005 / Accepted: 16 July 2005 / Published online: 25 October 2005
C
Springer-Verlag 2005
Abstract In the present work, the effect on
biochem-ical indexes and microbial growth was studied in
Nor-way lobster (Nephrops norwegicus), using a formulation
containing 4-hexylresorcinol (0.1 and 0.05%) in
combi-nation with organic acids (citric, ascorbic and acetic) and
chelating agents (ethylenediaminetetraacetic acid [EDTA]
and di-sodium di-hydrogen pyrophosphate [PPi]) Lobsters
treated with 4% of a commercial formula based on
sul-phites were used for control purposes The treatment with
4-hexylresorcinol-based formulations delayed the increase
in K-value and total volatile bases, while evolution of pH
and trimethylamine was similar regardless of the treatment
No relation was found between biochemical and
micro-biological indexes Regarding microflora, although
com-mercial sulphites slightly slowed the growth of seafood
spoiler organisms, as Shewanella putrefaciens and
lumi-nescent colonies, these organisms were not found in a very
high number (∼6 log cfu/g) at the end of storage
More-over, the formulation containing 4-hexylresorcinol 0.1%
appeared to stimulate the growth of lactic acid bacteria
The sensory quality of lobster, in terms of melanosis,
re-mained with a good appearance for 12 days Formulations
based on 4-hexylresorcinol preserved the quality and could
therefore replace the traditional sulphites during storage of
Norway lobster
Keywords 4-Hexylresorcinol-based formulation
Sulphites Spoilage Lobster
Introduction
Melanosis and microbial growth are the two main causes
of spoilage in fresh crustaceans Crustaceans are usually
M E L´opez-Caballero ( ) · ´O Mart´ınez- ´Alvarez ·
M C G´omez-Guill´en · P Montero
Instituto del Fr´ıo (CSIC), Jos´e Antonio Novais,
10, 28040 Madrid, Spain
e-mail: ifrel54@if.csic.es
Tel.: +34-91-5445607
Fax: +34-91-5493627
treated with melanosis inhibitors immediately after har-vesting to prevent black spot appearance, since it starts with oxygen contact Microbiological spoilage assumes impor-tance during the storage of crustaceans In this connection,
it was of interest to search for compounds presenting a dou-ble action, as a melanosis inhibitor and as an antimicrobial Sulphites are the most widely and effective additive used
to prevent melanosis in crustaceans, although several health problems (most frequently asthma) related to the use of sulphites have been reported in the last two decades [1,2] The antimicrobial effect of sulphites has been described [3
6] and this effect depends on the type of microorganisms [7] Moreover, bisulphites were shown to degrade several toxins from moulds [8] However, the antibacterial effect during the iced storage of cultured prawns was little [9,10]
It is well known that the effect of antimelanosics is spe-cific for each species, requiring adequate doses and formu-lations [11, 12] In the search for alternative compounds
to sulphites, 4-hexylresorcinol (4-HR) has been reported
as a substitute both inhibiting melanosis [2,13] and as an-timicrobial [10] The effective doses of 4-hexylresorcinol differs depending on physiological state, season, method
of application, etc The species, however, is one of the most important of these factors Montero et al [14] found that, regardless of the season, a concentration of 0.25% 4-hexylresorcinol was effective at extending shelf-life of pink shrimp Further studies have revealed that combina-tions of 4-hexylresorcinol with acids and chelants allowed doses of 4-hexylresorcinol to be diminished in order to
pre-vent melanosis in shrimp (Parapenaeus longirostris) [14] However, there are no studies dealing with shelf-life using these formulas in other crustaceans
The aim of this work was to evaluate the effectiveness on Norway lobster of 4-hexylresorcinol-based formulations to prevent the spoilage during chilled storage
Material and methods
The species used was Norway lobster (Nephrops norvegi-cus) caught by trawl off the southern coast of Spain
Trang 2(Ayamonte, Huelva) harvested in November 2004
Av-erage and standard deviation sizes, and weights were
approximately 19.6± 1.7 cm (including the tail, carapace
and clawed legs) and 46± 6 g, respectively Lobsters were
placed alive on board the ship in polystyrene boxes and
covered with ice The boxes were taken by refrigerated
truck to the Instituto del Fr´ıo (Madrid), where most of the
lobsters arrived still alive within 12–16 h after capture The
Norway lobsters were separated in lots and treated with
several formulations (w/w) Based on previous studies
[14], two formulations with 0.1 or 0.05% 4-hexylresocinol
(H6250, Sigma Chemical Co., St Louis, Mo, USA)
combined with citric acid (0.5%), ascorbic acid (0.5%),
acetic acid (0.3%), EDTA (500 mg/kg) and disodium
dihydrogen pyrophosphate (1.5%) were selected (R-0.1
lot from 0.1% 4-hexylresorcinol and R-0.05 lot from
formulation containing 0.05% 4-hexylresorcinol)
The additives were dissolved in slightly salted water
(3.5% NaCl) and sprayed on the surface of the crustaceans
A third lot was treated by dust with a commercial
sulphite-based product (Melaplus M, Turco SA, Barcelona, Spain)
with sulphites (approximately 13%) and acids (citric and
ascorbic) (CS, control lot), at the concentration normally
used by fishermen (around 4%) After treatment, lobsters
were placed in perforated polystyrene boxes, covered with
ice and stored at 2◦C A first control at day 0 of chilled
storage was performed on Norway lobsters with no
addi-tives Further analyses on the crustaceans with additives
were done during chilled storage
pH
Approximately 5–10 g of muscle was homogenized with a
double quantity (g/ml) of distilled water After 5 min at
am-bient temperature, pH was determined with a pHm93
pH-meter and a combined pH electrode (RadiopH-meter,
Copen-hagen, Denmark) The experiments were repeated at least
in triplicate
K-value
Adenosine 5-triphosphate (ATP) and its breakdown
prod-ucts were determined by ionic exchange chromatography
according to Saito et al [15] Results were expressed as
µmol/g wet weight flesh K-value was calculated as
per-centage of the ratio between inosine (Ino)+ hypoxantine
(Hx) to all ATP-related products
Total volatile basic nitrogen (TVB-N)
Total volatile basic nitrogen determinations were carried
out in triplicate over the storage period using the method
of Antonacopoulos and Vyncke [16] Ground sample (10
± 0.1 g) were weighed in a suitable container and
homog-enized for 2 min with 100 ml 6% perchloric acid
solu-tion After filteration, the extract was alkalinized with 20%
sodium hydroxide solution and submitted to steam distil-lation The volatile base components were absorbed by an acid receiver and determined by titration of the absorbed bases All analyses were performed at least in triplicate
Trimethylamine (TMA-N) TMA-N was determined using the Dyer method modified
by Tozawa, as described in the AOAC [17] Results were expressed in mg of TMA-N per 100 mg of sample
Biogenic amines Agmatine (Agm), cadaverine (Cad), histamine (His), pu-trescine (Put) and tyramine (Tyr) were determined in 10% aqueous trichloroacetic acid extract by the post-column method described by Ritchie [18] Detection was carried out by fluorescence measurement Results of three repli-cates were expressed as mg of amine per kilogram (mg/kg)
of wet sample
Microbiological assays
At least 12 prawns per batch were used for microbiological analysis A total amount of 10 g of muscle was collected and placed in a sterile plastic bag (Sterilin, Stone, Staffordshire, UK) with 90 ml of buffered 0.1% peptone water (Oxoid, Basingstoke, UK) in a vertical laminar-flow cabinet (mod AV 30/70 Telstar, Madrid, Spain) After
1 min in a Stomacher blender (model Colworth 400, Seward, London, UK), appropriate dilutions were prepared for the following microorganism determinations: (i) total bacterial counts (TBC) on spread plates of Iron Agar 1% NaCl incubated at 15 ◦C for 3 days; (ii) H2S-producers organisms, as black colonies, on spread plates of Iron Agar 1% NaCl incubated at 15◦C for 3 days; (iii) luminescent bacteria on spread plates of Iron Agar 1% NaCl incubated
at 15 ◦C for 5 days; (iv) Pseudomonas on spread plates
of Pseudomonas Agar Base (Oxoid) with added CFC (cetrimide, fucidine, cephalosporine) supplement for
Pseudomonas spp (Oxoid) incubated at 25◦C for 48 h; (v)
Enterobacteriaceae on double-layered plates of Violet Red
Bile Glucose agar (VRBG, Oxoid) incubated at 30◦C for
48 h [after first adding 5 ml of Tryptone Soy Agar (Merck, Darmstadt, Germany) and incubating at room temperature for 1 h]; (vi) lactic acid bacteria on double-layered plates
of MRS Agar (Oxoid) incubated at 30 ◦C for 72 h All microbiological counts are expressed as the log of the colony-forming units per gram (log cfu/g) of sample All analyses were performed in triplicate
Overall appearance Over the 12-day storage period, a group of trained panel-lists routinely evaluated lobster overall appearance every
Trang 32 days (ten individuals per treatment per evaluation),
scor-ing melanosis accordscor-ing to a scale from 0 to 10, where 0
corresponded to total absence of melanosis and the
maxi-mum 10 corresponded to the point of rejection established
at approximately 25% presence of blackspot on the surface
of the crustacean
Statistical analyses
The significance of differences between mean values was
evaluated using two-way ANOVA Statistical processing
was by the SPSS 12.0 computer program (Chicago, Illinois,
USA) The level of significance setting was p≤0.05
Results and discussion
Before treatments, the pH of lobster was 7.2 (Fig.1) This
value is similar to that found in Norway lobster caught in
Grand Sole [19] During storage, an increase in pH was
ob-served in all lots due to the production of basic compounds
related to spoilage [20] Despite the R-0.05 registering of
the highest values from day 7, all lots obtained pH around
8.3 at the end of the period (p >0.05, Table1)
The K-value is a freshness index showing the extent of
enzymatic activity-related nucleotides spoilage in fish and
shellfish Ogawa et al [21] established the K-value as the
only reliable index of freshness in lobster tails Initially,
K-value for lobster registered 18% (Fig.2) Mendes et al
[22] reported a K-value <10% at 0 and 72 h after catch in
the same species (N norvegicus) At the end of 12 days,
control lobster (CS lot) obtained a final value of ∼=60%
(p >0.05) The formulations based on 4-hexylresorcinol
delayed degradation of nucleotides during 5–7 days
Table 1 Analyses of variance of pH, K-value, TVB-N and TMA-N
Indexes Lots Days of storage
R-0.05 a/x a/x a/y b/y a/z
R-0.05 a/x a/x a/x a/x a/x
R-0.05 a/x a/y a/xy a/xy b/z
R-0.05 a/x a/x b/y a/yz b/z
R-0.1: 0.1% 4-hexylresorcinol; R-0.05: 0.05% 4-hexylresorcinol;
CS: 4% commercial sulphites Description of the formulas in M&M.
Different letters (a, b, c .) in the same column indicate significant
differences (p≤0.05) as a function of treatment; different letters (x,
y, z .) in the same row indicate significant differences (p≤0.05) as
a function of storage time
Fig 1 pH (average± SD) in lobster stored at (2 ± 1) ◦C for 12 days.
R-0.1: 0.1% 4-hexylresorcinol; R-0.05: 0.05% 4-hexylresorcinol; CS: commercial sulphites Description of the formulas in M&M
Fig 2 K-value (average± SD) in lobster stored at (2 ± 1) ◦C
for 12 days R-0.1: 0.1% hexylresorcinol; R-0.05: 0.05% 4-hexylresorcinol; CS: commercial sulphites
(Fig 2) K-value increased in both 4-HR formulas, first
moderately until day 5, then rapidly, reaching on day 12 around 50 and 60% for R-0.05 and R-0.1, respectively (Table1) Yamanaka and Shimada [23] found a K-value
of approximately 20–25% in spiny lobster at the stage of
initial decomposition The K-value mentioned by those
authors in spiny lobster is near that found initially in the present work As described below for some other biochem-ical indexes (TVB-N, Fig.3), noteworthy differences were found between our results and those described in the liter-ature; variability could be then related to species, season, geographic area, etc In this connection, Shimada et al [24] reported ATP changes in the muscle of three species of lobster (spiny, rock and American lobster), each of which exhibited different patterns and was temperature related Changes in total volatile bases are shown in Fig 3 Initially, lobsters registered 27.5 mg/100 g This amount is considerably higher than<10 mg/100 g reported by Fatima
and Qadri [25] in Pakistani lobster (Panulirus polyphagus)
and higher than≈15 mg/100 g found in Taiwanese shrimp
Trang 4Fig 3 Total volatile basic nitrogen, TVB-N (average± SD) in
lob-ster stored at (2 ± 1) ◦C for 12 days R-0.1: 0.1% 4-hexylresorcinol;
R-0.05: 0.05% 4-hexylresorcinol; CS: commercial sulphites
(Metapenaeopsis barbata) [26], in shrimp from India (P
in-dicus and M monoceros) [27] and in cultured tiger prawns
[9] On the contrary, some authors [19, 28, 29] reported
initial TVB-N concentrations higher than 25 mg/100 g in
good quality crustaceans As mentioned above,
discrep-ancy between those values was to be assumed since our
experiment was started with most of the lobsters still alive
In the present work, all lots slightly increased TVB-N
con-centration until day 7; from this moment onwards a sharp
enlargement was observed in the control lot, registering
around 64 mg/100 g at the end of the storage (p≤0.05,
Table 1) Muscle (40 mg/100 g) is considered the
upper limit unfit for human consumption (Directive
91/493/CEE) The R-0.1 lot reached this figure at the end
of the storage period
Originally, the TMA-N concentration was at the trace
level (Fig.4) A very slight increase was noted after 5 days
in all the lots, R-0.05 and CS lots registering similar values
(around 0.6 mg/100 g), while 1.4 mg/100 g was reached
by R-0.1 (p≤0.05, Table1) Despite some differences, the
three batches ranged between 1 and 1.5 mg/100 g on day
12 In this regard, TMA-N value of 1.5 mg/100 g could
be indicative of spoilage of lobster tails [25] The TMA-N
levels were lower than those found in Norway lobster [19]
and in lobster P polyphagus [25] Taking into account the
low quantity of TMA-N found in our investigation (Fig.4),
according to Vanderzant et al [30], ammonia is supposed
to be the primary component included in the total volatile
fraction (Fig.3)
Biogenic amines are produced by decarboxylase
activ-ity of both endogenous and microbial enzymes on free
amino acids, and they have been proposed as a chemical
index of seafood quality [31] Table2shows the biogenic
amines in Norway lobster Histamine and tyramine were
under threshold limit throughout the entire storage period
Agmatine was the principal amine found from day 7
on-wards, registering around 25.9± 5.7 mg/kg for R-0.1 at
the end of the period Agmatine was found to be the
pre-dominant biogenic amine during iced shrimp storage [32,
33] Its presence is attributed to the decarboxylation of free
Fig 4 Trimethylamine (TMA-N) (average± SD) in lobster stored
at (2 ± 1) ◦C for 12 days R-0.1: 0.1% 4-hexylresorcinol; R-0.05:
0.05% 4-hexylresorcinol; CS: commercial sulphites
arginine, amino acid presented in high concentration in crustaceans [34] High levels of putrescine and cadaverine were found during spoilage of lobster and shrimp [35] In the present work, cadaverine and putrescine were detected
in R-0.1 lot on day 12 but in a low concentration (Table2) Biogenic amines were not detected in control lobster for at least during 7 days
Initially, the total bacteria count was 4 log cfu/g (Fig.5) This figure is in agreement with that reported by some authors in lobster tails [25,36] The three batches evolved
similarly and a lag phase was observed for 5 days (p >0.05,
Table3) The batches then resumed growth reaching about
7 log cfu/g for 4-hexylresorcinol lots, and 7.7 log cfu/g in control lot at the end of storage
During early storage, counts for H2S-producing microor-ganisms were similar to the TBC, and a lag phase was
Table 2 Biogenic amines (mg/kg) in lobster stored at (2 ± 1) ◦C
for 12 days Amines Lots Days of storage
Agmatine R-0.1 <1.46 <1.46 11.55 25.99 ± 5.77
R-0.05 <1.46 <1.46 <1.46 –
Cadaverine R-0.1 <0.96 <0.96 <0.96 3.30
R-0.05 <0.96 4.54 ± 1.51 <0.96 –
Histamine R-0.1 <8.96 <8.96 <8.96 <8.96
R-0.05 <8.96 <8.96 <8.96 –
Putrescine R-0.1 <5.31 <5.31 <5.31 8.66 ± 2.06
R-0.05 <5.31 <5.31 <5.31 –
Tyramine R-0.1 <11.41 <11.41 <11.41 <11.41
R-0.05 <11.41 <11.41 <11.41 –
CS <11.41 <11.41 <11.41 –
R-0.1: 0.1% 4-hexylresorcinol; R-0.05: 0.05% 4-hexylresorcinol; CS: commercial sulphites Description of the formulas in M&M (–) Not determined
Trang 5Table 3 Analyses of variance of total bacteria count, H2S-producing
microorganisms, luminous colonies, Pseudomonas spp., lactic acid
bacteria and Enterobacteriaceae
Microorganisms Lots Days of storage
Total viable count R-0.1 a/x a/x a/y a/z a/v
R-0.05 a/x b/y a/x b/z a/v
CS a/x a/xy a/y b/z b/v H2S-producers R-0.1 a/x a/xy a/y a/z a/v
R-0.05 a/x b/x a/y b/y a/z
CS a/x c/xy a/x b/y a/z Luminous colonies R-0.1 a/x a/y a/z a/v a/z
R-0.05 a/x b/y a/z b/v b/v
R-0.05 a/x b/x b/y b/y ab/z
Lactic acid bacteria R-0.1 a/x a/y a/z a/v a/w
R-0.05 a/x b/y b/z b/v b/w
R-0.05 a/x a/x a/y b/x a/z
CS a/x a/y a/z b/xz b/v R-0.1: 0.1% 4-hexylresorcinol; R-0.05: 0.05% 4-hexylresorcinol;
CS: 4% commercial sulphites Description of the formulas in M&M.
Different letters (a, b, c .) in the same column indicate significant
differences (p≤0.05) as a function of treatment; different letters (x,
y, z .) in the same row indicate significant differences (p≤0.05) as
a function of storage time
Fig 5 Total bacteria count (TBC), (average± SD) in lobster stored
at (2 ± 1) ◦C for 12 days R-0.1: 0.1% 4-hexylresorcinol; R-0.05:
0.05% 4-hexylresorcinol; CS: commercial sulphites
prolonged for 5 days (Fig 6) Lobsters treated with
4-hexylresorcinol, especially R-0.1 lot, registered higher
val-ues than the control on day 7 (p≤0.05) These
microor-ganisms reached about 7 log cfu/g at day 12 in the three
lots
The genera Pseudomonas together with S putrefaciens
composed the spoilage association under aerobic iced
stor-age of fish [37] Initially, it was present in a concentration of
3.5 log cfu/g and showed a moderate growth during storage
(Fig.7, Table3) On day 12, all lots obtained slightly over
5 log cfu/g (p≤0.05); therefore this group is not considered
to dominate at the last stages of spoilage Although counts
Fig 6 H2S-producer organisms (average ± SD) in lobster stored
at (2 ± 1) ◦C for 12 days R-0.1: 0.1% 4-hexylresorcinol; R-0.05:
0.05% 4-hexylresorcinol; CS: commercial sulphites
(2 ± 1) ◦C for 12 days R-0.1: 0.1% 4-hexylresorcinol; R-0.05:
0.05% 4-hexylresorcinol; CS: commercial sulphites
for pseudomonads were related to total count at the first stage of storage, H2S-producing microorganisms consti-tute the major part of the total bacteria especially from day
6 In this connection, Chinivasagam et al [34] reported that
Pseudomonas fragi spoiled sulphite-treated prawns, and is
the major spoilage organism in tropical prawns [38] The luminescent colonies were not found (detection limit
<2 log cfu/g) until day 3 onwards (Fig.8) During storage, even 2 log cycles of difference were found between control
lot and the others containing 4-hexylresorcinol (p≤0.05)
On day 12, R-0.1 registered the lowest count for this type of
bacteria, presumably considered as Photobacterium phos-phoreum [39] Mart´ınez- ´Alvarez et al [10] found that sul-phites inhibited this type of bacteria during the storage of pink shrimp Despite the counts obtained on day 7, this fact could not be clearly shown throughout the studied period (Fig.8)
Figure9shows the lactic acid bacteria in MRS agar At first, the count for this group was below the detection limit (<1 log cfu/g) The growth of these genera is supposed
to be favoured by the slight acid conditions caused by the components included in the tested formulations (i.e ascor-bic acid, citric acids, etc.) However, the three batches did not exceeded 4–5 log cfu/g at the end of the period Simi-larly, counts for R-0.1 lot were higher even in 2 log cycles
from day 5 (p≤0.05, Table3) It is important to note that the
Trang 6Fig 8 Luminiscent bacteria (average ± SD) in lobster stored at
(2 ± 1) ◦C for 12 days R-0.1: 0.1% 4-hexylresorcinol; R-0.05:
0.05% 4-hexylresorcinol; CS: commercial sulphites
Fig 9 Lactic acid bacteria (average ± SD) in lobster stored at
(2 ± 1) ◦C for 12 days R-0.1: 0.1% 4-hexylresorcinol; R-0.05:
0.05% 4-hexylresorcinol; CS: commercial sulphites
formulation containing 4-hexylresorcinol (0.1%) appeared
not to inhibit, but to stimulate slightly the growth of
lac-tic acid bacteria The inhibition of lactobacilli activity by
sulphites during ripening of salami was reported [5]
Counts for Enterobacteriaceae at first registered
2.3 log cfu/g (Table 3), (Fig 10) This group, which
in-dicates the sanitary quality of the product, was below the
maximum recommended by the Microbiological Spanish
Standards [40] Because of the low temperature during iced
storage, enterobacteria remained at 4 log cfu/g in all lots at
the end of the study
During the storage of lobster in ice, there was no clear
connection between biochemical and microbiological
re-sults, probably because of the activity of endogenous
en-zymes [41] that took important part in spoilage On the
contrary, increments in total bacteria counts correlated well
with the rise in TVB-N and TMA-N during spoilage of rock
lobster [42] The resorcinol-based formulas delay the
in-crement of biochemical indexes, especially K-value and
TVB-N (Figs 2 and 3, respectively) Nevertheless,
mi-crobiological results showed that the effect of sulphites
and 4-hexylresorcinol formulas on the mentioned bacterial
groups was similar and all the lots registered related counts
at the end of the storage (Figs.5 10)
Fig 10 Enterobacteriaceae (average ± SD) in lobster stored at (2 ± 1) ◦C for 12 days R-0.1: 0.1% 4-hexylresorcinol; R-0.05:
0.05% 4-hexylresorcinol; CS: commercial sulphites Regarding overall appearance, no development of black spots was observed during 7 days of storage, regardless
of the treatment, following which a slight increase in melanosis appearance was noted CS lot scaled 42% while R-0.1 and R-0.05 obtained 8% of melanosis at the end of storage 4-HR formulas were thus more effective (about 33%) than commercial sulphites in delaying melanosis Applewhite et al [43] found that 4-hexylresorcinol (1 min dip in 100 mg/kg) inhibited melanosis on spiny lobster during iced storage for 7–12 days Accordingly, formulas based on 4-HR assayed in this work prevented melanosis and the reddening in the gut region, which is an indicator of the advanced spoilage in shrimp treated with sulphites [44] Some authors found a connection between melanosis and microbial growth in crustaceans Thus, colour formation
(melanin) due to strains of P fragi may occur if prawns
are not properly chilled [34] Regarding this, Nokodemusz
et al [45] reported that the presence of microorganisms
(e.g Proteus spp., Pseudomonas, etc.) and the H2S pro-duced reacted with metals of the lobster shell resulting in black discoloration In the present study, counts for pseu-domonads and enterobacteria were≤5 log cfu/g, therefore they did not predominate during spoilage In previous stud-ies, the relation between melanosis and microbial growth was not shown during the storage of prawns [13], but the authors do not discard this hypothesis and further studies
in this subject are needed
In summary, formulations based on 4-hexylresorcinol (at least 0.05%) in combination with organic acids and chelating agents can satisfactorily replace the use of the traditional sulphites, and even improve the quality, during iced storage of lobster The 4-hexylresorcinol formulas reduced some biochemical indexes and could have favoured the growth of lactic acid bacteria In addition, the resorcinol formulas maintained a good appearance of lobsters for 12 days
Acknowledgements The authors wish to thank the Consejer´ıa de
Agricultura y Pesca de la Junta de Andaluc´ıa (Project CSIC-2000-664) and the European Union (Project CRUSTAMEL, FAIR-Life-CRAFT/001/1312) for co-financing the research Author L´opez-Caballero is under contract Ram´on y Cajal, MEC-CSIC.
Trang 71 Taylor SL, Bush RK (1986) Food Technol 40:47–52
2 McEvily AJ, Iyengar R, Otwell S (1991) Food Technol
Sept.:80–86
3 Tanaka N, Luker C (1978) Abstract of the Annual Meeting of
the American Society for Microbiology 78:188
4 Pyle ML, Koburger JA (1984) J Food Prot 47(5):375–377
5 Paleari MA, Beretta G, Cattaneo P, Balzaretti C (1985) Ind
Aliment 24(226):371–375
6 Han JH (2000) Food Technol 54(3):56–65
7 Chang IS, Kim BH, Shin PK (1997) Appl Environ Microbiol
63(1):1–6
8 Doyle MP, Marth EH (1978) J Food Prot 41:891–896
9 L´opez-Caballero ME, P´erez-Mateos M, Border´ıas JA, Montero
P (2000) J Food Prot 63(10):1381–1388
10 Mart´ınez-Alvarez O, G´omez-Guill´en MC, Montero P (2005) J
Food Prot 68(1):103–110
11 Montero P, ´ Avalos A, P´erez-Mateos M (2002) Food Chem
75:317–324
12 Montero P, G´omez-Guill´en MC, Zamorano P, Mart´ınez- ´ Alvarez
O (2003) In: Junta de Andalucia (ed) Estudios de los agentes
conservantes e inhibidores de la melanosis en crust´aceos.
Consejer´ıa de Agricultura y Pesca, Spain
13 Montero P, L´opez-Caballero ME, P´erez-Mateos M (2001) J
Food Sci 66(8):1201–1206
14 Montero P, Mart´ınez-Alvarez O, G´omez-Guill´en MC (2004) J
Food Sci 68(8):643–647
15 Saito T, Arai K, Matsuyoshi M (1959) Bull Jpn Soc Sci Fish
24:749–750
16 Antonacopoulos and Vyncke (1989) Zeit Lebens U Forsch
189:309–316
17 AOAC (1995) Trimethylamine nitrogen in seafood 971.14.
Colorimetric methods (35.1.17) In: AOAC Official Method of
Analyses, Chapter 35.7
18 Ritchie AH (1991) Techn Rep Torry Research Station.
Aberdeen, Scotland
19 Ru´ız-Capillas C, Morales J, Moral A (2003) Eur Food Res
Technol 217:466–470
20 Layrisse ME, Matches JR (1984) J Food Prot 47:453–457
21 Ogawa M, Meneses ACB, Perdigao NB, Kozima TT (1983)
Bull Suis Gakkai-Shi 49(6):975–982
22 Mendes R, Quinta R, Nunes ML (2001) Eur Food Res Technol
212:141–146
23 Yamanaka H, Shimada R (1996) Fish Sci 62:821–824
24 Shimada R, Ushio H, Yamanaka H (2000) Fish Sci 66:755– 760
25 Fatima R, Qadri RB (1985) J Agric Food Chem 33:117–122
26 Ho M-L, Cheng H-H, Jiang S-T (1986) Bull Jpn Soc Sci Fish 52:479–488
27 Iyengar JR, Visweswariah K, Moorjani MN, Bhatia DS (1960)
J Fish Res Bd Canada 17:475–485
28 Matches JR (1982) J Food Sci 47:1044–1047, 1069
29 Mendes R, Huidobro A, L´opez-Caballero ME (2002) Eur Food Res Technol 214:125–130
30 Vanderzant C, Cobb BF, Thompson CA Jr, Parker JC (1973) J Milk Food Technol 36:443–446
31 Mietz JL, Karmas E (1977) J Food Sci 42:155–158
32 Huidobro A, L´opez-Caballero ME, Mendes R (2002) Eur Food Res Technol 214:469–475
33 L´opez-Caballero ME, Gonc¸alves A, Nunes L (2002) Eur Food Res Technol 214:192–197
34 Chinivasagam HN, Bremner HA, Reeves R (1998) L Appl Microbiol 27:5–8
35 Karmas E (1981) Lebesn Wiss U Technol 14(5):273–275
36 Zuberi R, Fatima R, Qadri RB (1988) Pak J Sci Ind Res 31(11):768–773
37 Gram L, Huss HH (1996) Int J Food Microbiol 33:121–137
38 Chinivasagam HN, Bremner HA, Thrower SJ, Nottingham SM (1996) J Aquat Food Prod Technol 5:25–50
39 L´opez-Caballero ME, ´ Alvarez MD, S´anchez-Fern´andez JA, Moral A (2002) Eur Food Res Technol 215:390–395
40 Pascual MR (1992) Mariscos (Crust´aceos y Moluscos) In: Pascual MR (eds) Microbiolog´ıa alimentaria Diaz de Santos, Madrid, Spain, pp 183–195
41 Finne G (1982) Enzymatic ammonia production in penaeid shrimp help on ice In: Martin RE, Flick GJ, Hebard CE, Ward
DR (eds) Chemistry and biochemistry of marine food products Wesport, USA, pp 323–331
42 Sidhu GS, Montgomery WA, Brown MA (1974) J Food Technol 9(3):357–370
43 Applewhite LD, Otwell WS, Rashan JM (1996) Inhibition of enzymatic browning in spiny lobsters by 4-hexylresorcinol IFT Annual Meeting Book of abstracts, p 79, ISSN 1082– 1236
44 Yamagata M, Low LK (1995) J Food Sci 60(4):721–726
45 Nokodemusz I, Rodriguez EO, Almaguer MCBA, Ibarguren MF (1973) Elelmiszervizsgalati Koezlemenyek 19(5):257–260