The effect of green tea (Camellia Sinensis) on chemical change of white shrimp during refrigerated storage

Shrimp a member of the aquatic crustacean species can be found in most parts of the world both in freshwater and saltwater form. It is like most types of seafood full of calcium, iodine, and unsaturated acid protein. The meat of the aquatic creatures as a raw substance comprises a protein system that during fishing, transportation, preparation, and processing is exposed to a collection of internal changes and interactions resulting in its putrescence. Because of the nutritional and economic value of shrimp, this study investigated the effect of the different doses of green tea (200, 400, and 600 ppm) on the moisture content, pH value, peroxide value and the total volatile nitrogen and compared the results from various doses. The results indicated that the 600ppm dose had the most influence on the fall in the moisture content and the pH value while all doses of green tea significantly affected the other putrescent parameters (total volatile nitrogen and peroxide value, P<0.05). The results generally showed that different doses of green tea result in the increase in the qualitative parameters of shrimp during refrigeration.

green tea (Camellia Sinensis), quality, shrimp, storage time.