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Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage.
Int J Biol Macromol. 2018 Aug; 115:1103-1108.IJ

Abstract

In this study, we examined the effects of an ε-polylysine (PL) and chitosan (CH) coating on the quality of shrimp under refrigeration. Pacific white shrimp (Litopenaeus vannamei) were coated with PL, CH, or CH + PL and stored at 4 °C for 15 days. The quality of shrimp was measured by observing changes in microbiota, pH, total volatile basic nitrogen (TVB-N), and sensory characteristics. Among the coating films, the CH + PL coating most effectively inhibited the growth of mesophilic and psychrotrophic bacteria, Pseudomonas spp., and H2S-producing bacteria. This coating increased the shelf life of shrimp by decreasing the amount of mesophilic and psychrotrophic bacteria, with inhibition greater than three log cycles on the ninth day of storage. In addition, the CH and CH + PL coatings effectively suppressed the formation of TVB-N compared with that in the control by 43% and 30%, respectively. The pH of all treated samples increased slowly compared with that of the control, but no significant difference was observed. Sensory quality was similar to microbial and physicochemical properties, and the acceptability of all treated samples gradually decreased.

Authors+Show Affiliations

Department of Food and Nutrition, Kookmin University, Seoul 02707, Republic of Korea.Department of Food and Nutrition, Kookmin University, Seoul 02707, Republic of Korea.Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea.Department of Food and Nutrition, Kookmin University, Seoul 02707, Republic of Korea.Department of Food and Nutrition, Kookmin University, Seoul 02707, Republic of Korea. Electronic address: swoh@kookmin.ac.kr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29727649

Citation

Na, Soyoung, et al. "Shelf Life Extension of Pacific White Shrimp (Litopenaeus Vannamei) Using Chitosan and Ε-polylysine During Cold Storage." International Journal of Biological Macromolecules, vol. 115, 2018, pp. 1103-1108.
Na S, Kim JH, Jang HJ, et al. Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage. Int J Biol Macromol. 2018;115:1103-1108.
Na, S., Kim, J. H., Jang, H. J., Park, H. J., & Oh, S. W. (2018). Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage. International Journal of Biological Macromolecules, 115, 1103-1108. https://doi.org/10.1016/j.ijbiomac.2018.04.180
Na S, et al. Shelf Life Extension of Pacific White Shrimp (Litopenaeus Vannamei) Using Chitosan and Ε-polylysine During Cold Storage. Int J Biol Macromol. 2018;115:1103-1108. PubMed PMID: 29727649.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage. AU - Na,Soyoung, AU - Kim,Jin-Hee, AU - Jang,Hye-Jin, AU - Park,Hee Jung, AU - Oh,Se-Wook, Y1 - 2018/05/01/ PY - 2018/02/23/received PY - 2018/03/21/revised PY - 2018/04/30/accepted PY - 2018/5/5/pubmed PY - 2018/10/10/medline PY - 2018/5/5/entrez KW - Chitosan KW - Edible coating KW - ε-Polylysine SP - 1103 EP - 1108 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 115 N2 - In this study, we examined the effects of an ε-polylysine (PL) and chitosan (CH) coating on the quality of shrimp under refrigeration. Pacific white shrimp (Litopenaeus vannamei) were coated with PL, CH, or CH + PL and stored at 4 °C for 15 days. The quality of shrimp was measured by observing changes in microbiota, pH, total volatile basic nitrogen (TVB-N), and sensory characteristics. Among the coating films, the CH + PL coating most effectively inhibited the growth of mesophilic and psychrotrophic bacteria, Pseudomonas spp., and H2S-producing bacteria. This coating increased the shelf life of shrimp by decreasing the amount of mesophilic and psychrotrophic bacteria, with inhibition greater than three log cycles on the ninth day of storage. In addition, the CH and CH + PL coatings effectively suppressed the formation of TVB-N compared with that in the control by 43% and 30%, respectively. The pH of all treated samples increased slowly compared with that of the control, but no significant difference was observed. Sensory quality was similar to microbial and physicochemical properties, and the acceptability of all treated samples gradually decreased. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/29727649/Shelf_life_extension_of_Pacific_white_shrimp__Litopenaeus_vannamei__using_chitosan_and_ε_polylysine_during_cold_storage_ DB - PRIME DP - Unbound Medicine ER -