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Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures.
J Sci Food Agric. 2016 Sep; 96(12):4268-75.JS

Abstract

BACKGROUND

White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C).

RESULTS

Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation.

CONCLUSION

The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Meenatchisundaram S
Central Leather Research Institute (CLRI), CSIR, Chennai, Tamilnadu, India.
Chandrasekar CM
Centre for Food Technology, Anna University, Chennai, Tamilnadu, India.
Udayasoorian LP
Centre for Food Technology, Anna University, Chennai, Tamilnadu, India.
Kavindapadi Rajasekaran R
Centre for Food Technology, Anna University, Chennai, Tamilnadu, India.
Kesavan RK
Central Institute of Technology, Kokrajhar, Assam, India.
Srinivasan B
JCT College of Engineering & Technology, Coimbatore, Tamilnadu, India.
Muthusamy S
Centre for Food Technology, Anna University, Chennai, Tamilnadu, India.

MeSH

AnimalsAnti-Bacterial AgentsFood AnalysisFood ContaminationFood MicrobiologyFood PackagingFood PreservationFood StorageMicrobial Sensitivity TestsOils, VolatilePenaeidaeSeafoodSpicesStarchTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26800104

Citation

Meenatchisundaram, Sivarajan, et al. "Effect of Spice-incorporated Starch Edible Film Wrapping On Shelf Life of White Shrimps Stored at Different Temperatures." Journal of the Science of Food and Agriculture, vol. 96, no. 12, 2016, pp. 4268-75.
Meenatchisundaram S, Chandrasekar CM, Udayasoorian LP, et al. Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures. J Sci Food Agric. 2016;96(12):4268-75.
Meenatchisundaram, S., Chandrasekar, C. M., Udayasoorian, L. P., Kavindapadi Rajasekaran, R., Kesavan, R. K., Srinivasan, B., & Muthusamy, S. (2016). Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures. Journal of the Science of Food and Agriculture, 96(12), 4268-75. https://doi.org/10.1002/jsfa.7638
Meenatchisundaram S, et al. Effect of Spice-incorporated Starch Edible Film Wrapping On Shelf Life of White Shrimps Stored at Different Temperatures. J Sci Food Agric. 2016;96(12):4268-75. PubMed PMID: 26800104.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures. AU - Meenatchisundaram,Sivarajan, AU - Chandrasekar,Chandra Mohan, AU - Udayasoorian,Lalitha Priya, AU - Kavindapadi Rajasekaran,Rakhavan, AU - Kesavan,Radha Krishnan, AU - Srinivasan,Babuskin, AU - Muthusamy,Sukumar, Y1 - 2016/02/26/ PY - 2015/10/06/received PY - 2015/12/10/revised PY - 2016/01/15/accepted PY - 2016/1/23/entrez PY - 2016/1/23/pubmed PY - 2017/6/15/medline KW - edible film KW - food analysis KW - food microbiology KW - shelf life KW - spices KW - white shrimps SP - 4268 EP - 75 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 96 IS - 12 N2 - BACKGROUND: White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C). RESULTS: Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation. CONCLUSION: The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/26800104/Effect_of_spice_incorporated_starch_edible_film_wrapping_on_shelf_life_of_white_shrimps_stored_at_different_temperatures_ DB - PRIME DP - Unbound Medicine ER -