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Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei).
J Food Sci. 2012 Apr; 77(4):C491-6.JF

Abstract

Postharvest shrimp is highly susceptible to both microbiological spoilage and endogenous enzymatic browning, so it should be preserved properly using effective and appropriate methods. The effects of 1.0% and 1.5% O-carboxymethyl chitosan (CMC) and 1.0% and 1.5% chitosan (CH) coatings on the quality changes of whiteleg shrimp (Litopenaeus vannamei) during refrigerated storage (0 ± 1 °C) of 10 d were investigated. The pretreatment with CMC and CH solution (1.0% or 1.5%) retarded growth of psychrophilic bacteria throughout storage in comparison with the control (P < 0.05). The lower increases in pH and total volatile base (TVB) content were obtained in the shrimp treated with CMC and CH solution at both levels, compared with the control samples (P < 0.05). Loss in freshness and melanosis decreased after the shrimp was treated with CMC and CH. In addition, CMC and CH (1.0% or 1.5%) showed inhibitory activity toward total viable bacteria counts of white shrimp in a dose-dependent manner. Therefore, chitosan and O-carboxymethyl chitosan can be used as promising melanosis inhibitors as well as antimicrobial agents during refrigerated storage.

PRACTICAL APPLICATION

The main practical application behind the development of chitosan (CH) and O-carboxymethyl chitosan (CMC) used to preserve postharvest whiteleg shrimp lies with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers and meet with the emergence of more and more food safety problems. Both CMC and CH can be used as food preservatives to extend shrimp shelf life. However, CMC is more convenient due to its solubility. In the future, CMC will be used in the food processing industry because of its soluble, compatible, antimicrobial, and antioxidative characteristics.

Authors+Show Affiliations

College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China. huangjy@mail.zjgsu.edu.cnNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22515241

Citation

Huang, Jianying, et al. "Chitosan-based Edible Coatings for Quality Preservation of Postharvest Whiteleg Shrimp (Litopenaeus Vannamei)." Journal of Food Science, vol. 77, no. 4, 2012, pp. C491-6.
Huang J, Chen Q, Qiu M, et al. Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei). J Food Sci. 2012;77(4):C491-6.
Huang, J., Chen, Q., Qiu, M., & Li, S. (2012). Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei). Journal of Food Science, 77(4), C491-6. https://doi.org/10.1111/j.1750-3841.2012.02651.x
Huang J, et al. Chitosan-based Edible Coatings for Quality Preservation of Postharvest Whiteleg Shrimp (Litopenaeus Vannamei). J Food Sci. 2012;77(4):C491-6. PubMed PMID: 22515241.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei). AU - Huang,Jianying, AU - Chen,Qunchao, AU - Qiu,Miao, AU - Li,Siqi, PY - 2012/4/21/entrez PY - 2012/4/21/pubmed PY - 2012/8/15/medline SP - C491 EP - 6 JF - Journal of food science JO - J Food Sci VL - 77 IS - 4 N2 - UNLABELLED: Postharvest shrimp is highly susceptible to both microbiological spoilage and endogenous enzymatic browning, so it should be preserved properly using effective and appropriate methods. The effects of 1.0% and 1.5% O-carboxymethyl chitosan (CMC) and 1.0% and 1.5% chitosan (CH) coatings on the quality changes of whiteleg shrimp (Litopenaeus vannamei) during refrigerated storage (0 ± 1 °C) of 10 d were investigated. The pretreatment with CMC and CH solution (1.0% or 1.5%) retarded growth of psychrophilic bacteria throughout storage in comparison with the control (P < 0.05). The lower increases in pH and total volatile base (TVB) content were obtained in the shrimp treated with CMC and CH solution at both levels, compared with the control samples (P < 0.05). Loss in freshness and melanosis decreased after the shrimp was treated with CMC and CH. In addition, CMC and CH (1.0% or 1.5%) showed inhibitory activity toward total viable bacteria counts of white shrimp in a dose-dependent manner. Therefore, chitosan and O-carboxymethyl chitosan can be used as promising melanosis inhibitors as well as antimicrobial agents during refrigerated storage. PRACTICAL APPLICATION: The main practical application behind the development of chitosan (CH) and O-carboxymethyl chitosan (CMC) used to preserve postharvest whiteleg shrimp lies with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers and meet with the emergence of more and more food safety problems. Both CMC and CH can be used as food preservatives to extend shrimp shelf life. However, CMC is more convenient due to its solubility. In the future, CMC will be used in the food processing industry because of its soluble, compatible, antimicrobial, and antioxidative characteristics. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22515241/Chitosan_based_edible_coatings_for_quality_preservation_of_postharvest_whiteleg_shrimp__Litopenaeus_vannamei__ L2 - https://doi.org/10.1111/j.1750-3841.2012.02651.x DB - PRIME DP - Unbound Medicine ER -