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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.

Authors+Show Affiliations

College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China.College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China.College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China.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.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.

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 -