Philippine Journal of Science
147 (2): 231-238, June 2018
ISSN 0031 – 7683
Date Received: 01 Aug 2017

Application of Edible Oyster Mushroom, Pleurotus ostreatus Extract to Control Postharvest Melanosis in Shrimp, Penaeus vannamei

Marivic G. Llanto and Angel B. Encarnacion*

Department of Agriculture – Bureau of Fisheries and Aquatic Resources Region 02,
Regional Government Center, Tuguegarao City, Cagayan 3500 Philippines

Corresponding author: angel_nacion@yahoo.com, abencarnacion10279@gmail.com

ABSTRACT

Control of the deteriorative effects of melanosis has been a challenge to the industry. Melanosis in crustaceans is normally controlled by means of direct application of various inhibitors such as 4-hexylresorcinol, sulfites, and phosphates. However, direct application of synthetic inhibitors to melanosis and antioxidants in food processing is usually restricted by considerations relevant to safety and effects on the food quality. This study attempted to apply a hot water extract prepared from the trimmings of edible oyster mushroom, Pleurotus ostreatus fruiting body to control melanosis in cultured Pacific white shrimp, Penaeus vannamei, through immersion technique. The antioxidative and antimelanosic properties of a hot water extract prepared from the trimmings of edible mushroom fruiting body were evaluated. The study compared the potential of the aqueous mushroom extract to prevent melanosis in cultured Pacific white shrimp with other antimelanosic compounds through immersion technique. The mushroom extract has high antioxidiative and antimelanosic activity. Immersion of marketable size shrimp in a 1.0% w/v solution of mushroom extract for 60 min significantly controlled melanosis in the treated shrimp during ice storage and comparable with the effects of 0.05% w/v ascorbic acid or sodium sulfite treatments. This study suggests that in vivo application of P. ostreatus extract through immersion technique can be an alternative to synthetic antimelanosic agents to inhibit postmortem melanosis in shrimp.