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Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei).
J Food Sci. 2011 Apr; 76(3):M204-9.JF

Abstract

The present study was conducted to evaluate the effect of fish skin gelatin-based antimicrobial coating on the shelf life of fresh white shrimp (Penaeus vannamei). Antimicrobial coating was prepared by incorporating potassium sorbate, sodium tripolyphosphate, or both ingredients in coating solution made from catfish skin gelatin. Shrimp samples were untreated, rinsed with water, or coated with the antimicrobial films, and then they were stored in ice under aerobic conditions. Samples were taken periodically and evaluated for total aerobic plate count, psychrotrophic bacteria count, near-infrared spectrum (NIR), springiness, pH value, and color measurement. The results showed that the antimicrobial coating could retard microbial growth and prolong shelf life for up to 10 d. Partial least square analysis produced an acceptable model fitting between the NIR and the changes of microbial count in shrimp samples. The springiness and pH value of shrimp muscle were not affected by the coating treatments. Color parameter a* value increased linearly for all the treatments during the whole ice-storage period.

PRACTICAL APPLICATION

One of the most important technical and economic problems facing the shrimp industry is the relatively short shelf life of fresh shrimp products. Catfish skin gelatin-based antibacterial edible films/coatings provide an ideal technique to solve this problem. The shrimp industry will be the immediate beneficiary of the study, and the information provided by this research will be expended to other seafood.

Authors+Show Affiliations

Department of Biosystems Engineering, Auburn University, Auburn, AL 36849, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

21535845

Citation

Jiang, Mingkang, et al. "Effects of Antimicrobial Coating From Catfish Skin Gelatin On Quality and Shelf Life of Fresh White Shrimp (Penaeus Vannamei)." Journal of Food Science, vol. 76, no. 3, 2011, pp. M204-9.
Jiang M, Liu S, Wang Y. Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei). J Food Sci. 2011;76(3):M204-9.
Jiang, M., Liu, S., & Wang, Y. (2011). Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei). Journal of Food Science, 76(3), M204-9. https://doi.org/10.1111/j.1750-3841.2011.02056.x
Jiang M, Liu S, Wang Y. Effects of Antimicrobial Coating From Catfish Skin Gelatin On Quality and Shelf Life of Fresh White Shrimp (Penaeus Vannamei). J Food Sci. 2011;76(3):M204-9. PubMed PMID: 21535845.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei). AU - Jiang,Mingkang, AU - Liu,Shaoyang, AU - Wang,Yifen, PY - 2011/5/4/entrez PY - 2011/5/4/pubmed PY - 2011/8/27/medline SP - M204 EP - 9 JF - Journal of food science JO - J Food Sci VL - 76 IS - 3 N2 - UNLABELLED: The present study was conducted to evaluate the effect of fish skin gelatin-based antimicrobial coating on the shelf life of fresh white shrimp (Penaeus vannamei). Antimicrobial coating was prepared by incorporating potassium sorbate, sodium tripolyphosphate, or both ingredients in coating solution made from catfish skin gelatin. Shrimp samples were untreated, rinsed with water, or coated with the antimicrobial films, and then they were stored in ice under aerobic conditions. Samples were taken periodically and evaluated for total aerobic plate count, psychrotrophic bacteria count, near-infrared spectrum (NIR), springiness, pH value, and color measurement. The results showed that the antimicrobial coating could retard microbial growth and prolong shelf life for up to 10 d. Partial least square analysis produced an acceptable model fitting between the NIR and the changes of microbial count in shrimp samples. The springiness and pH value of shrimp muscle were not affected by the coating treatments. Color parameter a* value increased linearly for all the treatments during the whole ice-storage period. PRACTICAL APPLICATION: One of the most important technical and economic problems facing the shrimp industry is the relatively short shelf life of fresh shrimp products. Catfish skin gelatin-based antibacterial edible films/coatings provide an ideal technique to solve this problem. The shrimp industry will be the immediate beneficiary of the study, and the information provided by this research will be expended to other seafood. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/21535845/Effects_of_antimicrobial_coating_from_catfish_skin_gelatin_on_quality_and_shelf_life_of_fresh_white_shrimp__Penaeus_vannamei__ L2 - https://doi.org/10.1111/j.1750-3841.2011.02056.x DB - PRIME DP - Unbound Medicine ER -