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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

Abstract

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.

Authors+Show Affiliations

School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu 222005, China. Electronic address: wushengjun008@sina.com.

Pub Type(s)

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

Language

eng

PubMed ID

24491494

Citation

Wu, Shengjun. "Effect of Chitosan-based Edible Coating On Preservation of White Shrimp During Partially Frozen Storage." International Journal of Biological Macromolecules, vol. 65, 2014, pp. 325-8.
Wu S. Effect of chitosan-based edible coating on preservation of white shrimp during partially frozen storage. Int J Biol Macromol. 2014;65:325-8.
Wu, S. (2014). Effect of chitosan-based edible coating on preservation of white shrimp during partially frozen storage. International Journal of Biological Macromolecules, 65, 325-8. https://doi.org/10.1016/j.ijbiomac.2014.01.056
Wu S. Effect of Chitosan-based Edible Coating On Preservation of White Shrimp During Partially Frozen Storage. Int J Biol Macromol. 2014;65:325-8. PubMed PMID: 24491494.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of chitosan-based edible coating on preservation of white shrimp during partially frozen storage. A1 - Wu,Shengjun, Y1 - 2014/01/31/ PY - 2014/01/05/received PY - 2014/01/16/revised PY - 2014/01/22/accepted PY - 2014/2/5/entrez PY - 2014/2/5/pubmed PY - 2014/12/15/medline KW - Chitooligosaccharides KW - Glutathione KW - White shrimp SP - 325 EP - 8 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 65 N2 - 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. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/24491494/Effect_of_chitosan_based_edible_coating_on_preservation_of_white_shrimp_during_partially_frozen_storage_ DB - PRIME DP - Unbound Medicine ER -