References

• Bañón, S., Díaz, P., Rodríguez, M., Garrido, M. D., & Price, A. (2007). Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Science, 77, 626–633. doi:10.1016/j.meatsci.2007.05.015
   PubMed Web of Science ®Google Scholar
• Cao, R., Xue, C. H., & Liu, Q. (2009). Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan. International Journal of Food Microbiology, 131, 272–276. doi:10.1016/j.ijfoodmicro.2009.03.004
   PubMed Web of Science ®Google Scholar
• Carrizo, D., Gullo, G., Bosetti, O., & Nerín, C. (2014). Development of an active food packaging system with antioxidant properties based on green tea extract. Food Additives and Contaminants Part A: Chemistry Analysis Control Exposure & Risk Assessment, 31, 364–373. doi:10.1080/19440049.2013.869361
   PubMed Web of Science ®Google Scholar
• Chinese National Standard (GB2741-94). (1994). Hygienic standard for sea shrimp. Beijing: Chinese National Hygiene Ministry.
   Google Scholar
• Chinese National Standard (GB4789.2-2010). (2010). Microbiological examination of food hygiene: Detection of aerobic bacterial count. Beijing: Chinese National Hygiene Ministry.
   Google Scholar
• Devlieghere, F., Vermeulen, A., & Debevere, J. (2004). Chitosan: Antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables. Food Microbiology, 21, 703–714. doi:10.1016/j.fm.2004.02.008
   Web of Science ®Google Scholar
• Encarnación, A. B., Fagutao, F., Hirayama, J., Terayama, M., Hirono, I., & Ohshima, T. (2011). Edible mushroom (Flammulina velutipes) extract inhibits melanosis in Kuruma shrimp (Marsupenaeus japonicus). Journal of the Science of Food and Agriculture, 76, C52–C58.
   Google Scholar
• Encarnacion, A. B., Fagutao, F., Hirono, I., Ushio, H., & Ohshima, T. (2010). Effects of ergothioneine from mushrooms (Flammulina velutipes) on melanosis and lipid oxidation of Kuruma shrimp (Marsupenaeus japonicus). Journal of Agricultural and Food Chemistry, 58, 2577–2585. doi:10.1021/jf903944y
   PubMed Web of Science ®Google Scholar
• Fang, X. B., Sun, H. Y., Huang, B. Y., & Yuan, G. F. (2013). Effect of pomegranate peel extract on the melanosis of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Journal of Food Agriculture and Environment, 11, 105–109.
   Web of Science ®Google Scholar
• Huang, J. Y., Chen, Q. C., Qiu, M., & Li, S. Q. (2012). Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei). Journal of the Science of Food and Agriculture, 77, C491–C496.
   Google Scholar
• Jeon, Y. J., Kamil, J. Y. V. A., & Shahidi, F. (2002). Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry, 50, 5167–5178. doi:10.1021/jf011693l
   PubMed Web of Science ®Google Scholar
• Jung, M. H., Seong, P. N., Kim, M. H., Myong, N. H., & Chang, M. J. (2013). Effect of green tea extract microencapsulation on hypertriglyceridemia and cardiovascular tissues in high fructose-fed rats. Nutrition Research and Practice, 7, 366–372.
   PubMed Web of Science ®Google Scholar
• Kim, J., Marshall, M. R., & Wei, C. (2002). Polyphenoloxidase in seafood enzymes: Utilization and influence on postharvest seafood quality. In N. Haard & B. Simpson (Eds.), Seafood enzymes (pp. 271–315). New York, NY: Marcel Dekker.
   Google Scholar
• Kong, M., Chen, X. G., Xing, K., & Park, H. J. (2010). Antimicrobial properties of chitosan and mode of action: A state of the art review. International Journal of Food Microbiology, 144, 51–63. doi:10.1016/j.ijfoodmicro.2010.09.012
   PubMed Web of Science ®Google Scholar
• López-Caballero, M. E., Martínez-Álvarez, O., Gómez-Guillén, M. D. C., & Montero, P. (2007). Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. International Journal of Food Science & Technology, 42, 1029–1038. doi:10.1111/ifs.2007.42.issue-9
   Web of Science ®Google Scholar
• Maqsood, S., Benjakul, S., & Shahidi, F. (2013). Emerging role of phenolic compounds as natural food additives in fish and fish products. Critical Reviews in Food Science and Nutrition, 53, 162–179. doi:10.1080/10408398.2010.518775
   PubMed Web of Science ®Google Scholar
• Martinez-Alvarez, O., Lopez-Caballero, M. E., Montero, P., & Gomez-Guillen, M. C. (2005). A 4-hexylresorcinol-based formulation to prevent melanosis and microbial growth in chilled tiger prawns (Marsupenaeus japonicus) from aquaculture. Journal of the Science of Food and Agriculture, 70, M415–M422.
   Google Scholar
• McEvily, A. J., Iyengar, R., & Otwell, S. (1991). Sulfite alternative prevents shrimp melanosis. Food Technology, 45, 80–86.
   Web of Science ®Google Scholar
• Mohan, C. O., Ravishankar, C. N., Lalitha, K. V., & Gopal, T. K. S. (2012). Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26, 167–174. doi:10.1016/j.foodhyd.2011.05.005
   Web of Science ®Google Scholar
• Montero, P., Ávalos, A., & Pérez-Mateos, M. (2001). Characterization of polyphenoloxidase of prawns (Penaeus japonicus). Alternatives to inhibition: Additives and high-pressure treatment. Food Chemistry, 75, 317–324. doi:10.1016/S0308-8146(01)00206-0
   Web of Science ®Google Scholar
• Mu, H., Chen, H., Fang, X., Mao, J., & Gao, H. (2012). Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage. Journal of the Science of Food and Agriculture, 92, 2177–2182. doi:10.1002/jsfa.v92.10
   PubMed Web of Science ®Google Scholar
• Nagao, T., Hase, T., & Tokimitsu, I. (2007). A green tea extract high in catechins reduces body fat and cardiovascular risks in humans. Obesity, 15, 1473–1483. doi:10.1038/oby.2007.176
   PubMed Web of Science ®Google Scholar
• Nirmal, N. P., & Benjakul, S. (2009a). Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chemistry, 116, 323–331. doi:10.1016/j.foodchem.2009.02.054
   Web of Science ®Google Scholar
• Nirmal, N. P., & Benjakul, S. (2009b). Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage. Journal of Agricultural and Food Chemistry, 57, 3578–3586. doi:10.1021/jf900051e
   PubMed Web of Science ®Google Scholar
• Nirmal, N. P., & Benjakul, S. (2010). Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze-thawing during refrigerated storage. Food Control, 21, 1263–1271. doi:10.1016/j.foodcont.2010.02.015
   Web of Science ®Google Scholar
• Nirmal, N. P., & Benjakul, S. (2011a). Inhibition of melanosis formation in Pacific white shrimp by the extract of lead (Leucaena leucocephala) seed. Food Chemistry, 128, 427–432. doi:10.1016/j.foodchem.2011.03.048
   PubMed Web of Science ®Google Scholar
• Nirmal, N. P., & Benjakul, S. (2011b). Inhibitory effect of mimosine on polyphenoloxidase from cephalothoraxes of Pacific white shrimp (Litopenaeus vannamei). Journal of Agricultural and Food Chemistry, 59, 10256–10260. doi:10.1021/jf201603k
   PubMed Web of Science ®Google Scholar
• Nirmal, N. P., & Benjakul, S. (2011c). Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. International Journal of Food Microbiology, 149, 247–253. doi:10.1016/j.ijfoodmicro.2011.07.002
   PubMed Web of Science ®Google Scholar
• Nirmal, N. P., & Benjakul, S. (2011d). Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage. LWT-Food Science and Technology, 44, 924–932. doi:10.1016/j.lwt.2010.12.007
   Web of Science ®Google Scholar
• Nirmal, N. P., & Benjakul, S. (2012). Effect of green tea extract in combination with ascorbic acid on the retardation of melanosis and quality changes of Pacific white shrimp during iced storage. Food and Bioprocess Technology, 5, 2941–2951. doi:10.1007/s11947-010-0483-5
   Web of Science ®Google Scholar
• No, H. K., Meyers, S. P., Prinyawiwatkul, W., & Xu, Z. (2007). Applications of chitosan for improvement of quality and shelf life of foods: A review. Journal of the Science of Food and Agriculture, 72, R87–R100.
   Google Scholar
• Perumalla, A. V. S., & Hettiarachchy, N. S. (2011). Green tea and grape seed extracts – Potential applications in food safety and quality. Food Research International, 44, 827–839. doi:10.1016/j.foodres.2011.01.022
   Web of Science ®Google Scholar
• Sagoo, S., Board, R., & Roller, S. (2002). Chitosan inhibits growth of spoilage micro-organisms in chilled pork products. Food Microbiology, 19, 175–182. doi:10.1006/fmic.2001.0474
   Web of Science ®Google Scholar
• Souza, B. W. S., Cerqueira, M. A., Ruiz, H. A., Martins, J. T., Casariego, A., Teixeira, J. A., & Vicente, A. A. (2010). Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar). Journal of Agricultural and Food Chemistry, 58, 11456–11462. doi:10.1021/jf102366k
   PubMed Web of Science ®Google Scholar
• Sun, H. Y., Lv, H., Yuan, G. F., & Fang, X. B. (2014). Effect of grape seed extracts on the melanosis and quality of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Science and Technology Research, 20, 671–677. doi:10.3136/fstr.20.671
   Web of Science ®Google Scholar
• Thepnuan, R., Benjakul, S., & Visessanguan, W. (2008). Effect of pyrophosphate and 4-hexylresorcinol pretreatment on quality of refrigerated white shrimp (Litopenaeus vannamei) kept under modified atmosphere packaging. Journal of the Science of Food and Agriculture, 73, S124–S133.
   Google Scholar
• Tsao, A. S., Liu, D., Martin, J., Tang, X. M., Lee, J. J., El-Naggar, A. K., … Papadimitrakopoulou, V. (2009). Phase II randomized, placebo-controlled trial of green tea extract in patients with high-risk oral premalignant lesions. Cancer Prevention Research, 2, 931–941. doi:10.1158/1940-6207.CAPR-09-0121
   PubMed Web of Science ®Google Scholar
• Wu, S. J. (2014). Effect of chitosan-based edible coating on preservation of white shrimp during partially frozen storage. International Journal of Biological Macromolecules, 65, 325–328. doi:10.1016/j.ijbiomac.2014.01.056
   PubMed Web of Science ®Google Scholar