Abstract:To study the effect of catechins concentration on the lipid and protein oxidation, microbial infection degree, color and hardness during the storage period of shrimp paste, the peroxide value (POV), thiobarbituric acid value (TBA), and the carbonyl and sulfhydryl content (mass molar concentration) of protein for samples at different time points were analyzed to examine the inhibitory effects of catechins on the oxidation of lipid and protein in shrimp paste. The degree of microbial infection of shrimp paste was characterized by the level of volatile base nitrogen (TVB-N) and the total colony count. Changes in the edible quality of shrimp paste were determined by the whiteness value, hardness, pH and sensory score. The results showed that the addition of catechins could delay the increase of shrimp paste’s POV value, TBA value, carbonyl molar concentration and the decrease of sulfhydryl molar concentration, while inhibiting the growth and reproduction of microorganisms. During storage, the whiteness of shrimp paste showed an initial increase followed by a decrease, while the hardness showed an increasing trend. There was no significant change in pH value. The results show that the addition of catechins at 0.20 g/kg and above could improve the quality of shrimp paste during storage, indicating a good application prospect.
