Effect of Piper Betle Leaves Extract Treatment on Physicochemical and Appearance of Litopenaeus Vannamei Mohd.Al-Hafiz Zaini (a*), Nurul Ulfah Karim (b)
a) Higher Institution Centre of Excellent, Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu
Abstract
Litopenaeus vannamei is one of the important aquaculture products. The processed shrimp are heavily exported to country like Japan, Europe, and China due to consumer high rate. However, the commercialization of products involves various level of cold chain and time to reach the consumers and thus leads to rapid deterioration of the products. Therefore, the aim of this study is to determine the changes of texture and color quality of L. vannamei after treated with betel leaves extract using texture analyzer and color meter. Sensory analysis using experienced panelists were also performed. L. vannamei coated with 2.0% betel leaves extract showed a hardness (17013.86g), cohesiveness (0.53%), resilience (0.30%), and springiness (0.64%) but not significantly different (p>0.05) to other treatments (0, 0.5 and 1.0%, SMS). While the color of the shrimp indicates towards the lightness value (L) (32.01), redness (a) (0.37) and blueness (b) (5.12) with significantly different (p<0.05) to other treatments (0, 0.5 and 1.0%, SMS). Organoleptic test showed L. vannamei coated with 2% betel leaves extract are highly accepted by the consumer. Thus, coating L. vannamei at a 2.0% of betel leaves extract promising a significant in keeping the quality of shrimp for longer time.
