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Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid.
Int J Biol Macromol. 2018 Jan; 106:123-129.IJ

Abstract

This study aimed to investigate the effect of chitosan-carvacrol coating with or without caprylic acid (CAP) on the quality of Pacific white shrimp (Litopenaeus vannamei) during 10days of iced storage. The result showed that chitosan-carvacrol coating significantly inhibited the increase in total aerobic plate count (TPC), pH and total volatile basic nitrogen content (TVB-N) of shrimp in comparison with the control. Chitosan-carvacrol coating also delayed the melanosis formation and changes of ΔE values, and improved the texture and sensory properties of shrimp. Moreover, incorporation of CAP potentiated the efficacy of chitosan-carvacrol coating in retarding the increase of TPC and TVB-N. Incorporation of CAP into chitosan-carvacrol coating also enabled the texture characteristics of shrimp to be retained greater degrees. These results suggested that chitosan-carvacrol coating may be promising to be used as active packaging for extending the shelf life, and incorporation of CAP may enhance the efficacy of the coating.

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Authors+Show Affiliations

Wang Q
College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China.
Lei J
College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China.
Ma J
College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China.
Yuan G
College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan 316022, China.
Sun H
College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan 316022, China. Electronic address: sunhy@zjou.edu.cn.

MeSH

AnimalsCaprylatesChitosanCoated Materials, BiocompatibleCymenesFood PackagingFood PreservationFood QualityFood StorageMonoterpenesPenaeidaeRefrigeration

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28778523

Citation

Wang, Qianyun, et al. "Effect of Chitosan-carvacrol Coating On the Quality of Pacific White Shrimp During Iced Storage as Affected By Caprylic Acid." International Journal of Biological Macromolecules, vol. 106, 2018, pp. 123-129.
Wang Q, Lei J, Ma J, et al. Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid. Int J Biol Macromol. 2018;106:123-129.
Wang, Q., Lei, J., Ma, J., Yuan, G., & Sun, H. (2018). Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid. International Journal of Biological Macromolecules, 106, 123-129. https://doi.org/10.1016/j.ijbiomac.2017.07.180
Wang Q, et al. Effect of Chitosan-carvacrol Coating On the Quality of Pacific White Shrimp During Iced Storage as Affected By Caprylic Acid. Int J Biol Macromol. 2018;106:123-129. PubMed PMID: 28778523.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid. AU - Wang,Qianyun, AU - Lei,Jun, AU - Ma,Junjie, AU - Yuan,Gaofeng, AU - Sun,Haiyan, Y1 - 2017/08/01/ PY - 2017/05/09/received PY - 2017/07/30/revised PY - 2017/07/31/accepted PY - 2017/8/6/pubmed PY - 2018/7/6/medline PY - 2017/8/6/entrez KW - Caprylic acid KW - Carvacrol KW - Chitosan KW - Pacific white shrimp KW - Quality SP - 123 EP - 129 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 106 N2 - This study aimed to investigate the effect of chitosan-carvacrol coating with or without caprylic acid (CAP) on the quality of Pacific white shrimp (Litopenaeus vannamei) during 10days of iced storage. The result showed that chitosan-carvacrol coating significantly inhibited the increase in total aerobic plate count (TPC), pH and total volatile basic nitrogen content (TVB-N) of shrimp in comparison with the control. Chitosan-carvacrol coating also delayed the melanosis formation and changes of ΔE values, and improved the texture and sensory properties of shrimp. Moreover, incorporation of CAP potentiated the efficacy of chitosan-carvacrol coating in retarding the increase of TPC and TVB-N. Incorporation of CAP into chitosan-carvacrol coating also enabled the texture characteristics of shrimp to be retained greater degrees. These results suggested that chitosan-carvacrol coating may be promising to be used as active packaging for extending the shelf life, and incorporation of CAP may enhance the efficacy of the coating. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/28778523/Effect_of_chitosan_carvacrol_coating_on_the_quality_of_Pacific_white_shrimp_during_iced_storage_as_affected_by_caprylic_acid_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(17)31631-8 DB - PRIME DP - Unbound Medicine ER -