Effect of chitosan-based edible coating on preservation of white shrimp during partially frozen storage.Int J Biol Macromol. 2014 Apr; 65:325-8.IJ
Chitosan and chitooligosaccharides are preservatives with proven antibacterial activity, while glutathione has antioxidant activity. This study investigated the effects of chitosan coating combined with chitooligosaccharides and glutathione (0.8% glutathione+1% chitooligosaccharides+1% chitosan) on preservation of white shrimp (Penaeus vannamei) during partially frozen storage. Chitosan-based coating treatments effectively inhibited bacterial growth, reduced total volatile basic nitrogen and malondialdehyde, and basically maintained the sensory properties of white shrimp (P. vannamei) during partially frozen storage. Therefore, chitosan-based edible coating combined with chitooligosaccharides and glutathione could be a promising antimicrobial and oxidant method to prevent metamorphism of white shrimp with extended shelf life.