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Effects of chitosan combined with ε-polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage.
Food Sci Nutr. 2020 Mar; 8(3):1480-1488.FS

Abstract

We investigated the effects of chitosan (CH) combined with ε-polylysine (ε-PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were subjected to three preservation treatments (ε-PL, CH, and CH + ε-PL) and a control treatment. Sensory characteristics, total volatile basic nitrogen (TVB-N), adenosine triphosphate (ATP)-related compounds, K-values, volatile components, and texture were regularly assessed. The results showed that the sensory characteristics were effectively maintained, the increases in TVB-N, hypoxanthine, and K-value were delayed, and the putrid compounds were reduced by coating, especially with the chitosan combined with ε-polylysine. Treatment with chitosan combined with ε-polylysine was also shown to be a more effective preservation method for maintaining the texture quality of Chinese shrimp compared to treatment with ε-PL or CH alone. Therefore, this technique was demonstrated to be a promising method for maintaining the flavor and texture quality of Chinese shrimp during refrigerated storage.

Links

Authors+Show Affiliations

College of Food Science and Engineering Jinzhou Medical University Jinzhou China.

College of Food Science and Engineering Jinzhou Medical University Jinzhou China.

College of Food Science and Engineering Jinzhou Medical University Jinzhou China.

College of Food Science and Engineering Jinzhou Medical University Jinzhou China.

College of Food Science and Engineering Jinzhou Medical University Jinzhou China.

College of Food Science and Engineering Jinzhou Medical University Jinzhou China.

College of Food Science and Engineering Jinzhou Medical University Jinzhou China.

College of Public Basic Sciences Jinzhou Medical University Jinzhou China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32180957

Citation

Zhang, Zhen, et al. "Effects of Chitosan Combined With Ε-polylysine Coating On Flavor and Texture Quality of Chinese Shrimp During Refrigerated Storage." Food Science & Nutrition, vol. 8, no. 3, 2020, pp. 1480-1488.

Zhang Z, Huang Y, Guo X, et al. Effects of chitosan combined with ε-polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage. Food Sci Nutr. 2020;8(3):1480-1488.

Zhang, Z., Huang, Y., Guo, X., Meng, X., Wu, H., Guo, F., Zhang, S. A., & Li, D. (2020). Effects of chitosan combined with ε-polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage. Food Science & Nutrition, 8(3), 1480-1488. https://doi.org/10.1002/fsn3.1432

Zhang Z, et al. Effects of Chitosan Combined With Ε-polylysine Coating On Flavor and Texture Quality of Chinese Shrimp During Refrigerated Storage. Food Sci Nutr. 2020;8(3):1480-1488. PubMed PMID: 32180957.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Effects of chitosan combined with ε-polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage. AU - Zhang,Zhen, AU - Huang,Yunpo, AU - Guo,Xuesong, AU - Meng,Xin, AU - Wu,Handong, AU - Guo,Fang, AU - Zhang,Shu-Ai, AU - Li,Dandan, Y1 - 2020/02/12/ PY - 2019/11/02/received PY - 2019/12/31/accepted PY - 2020/3/18/entrez PY - 2020/3/18/pubmed PY - 2020/3/18/medline KW - Chinese shrimp KW - chitosan KW - coating KW - flavor KW - storage KW - texture SP - 1480 EP - 1488 JF - Food science & nutrition JO - Food Sci Nutr VL - 8 IS - 3 N2 - We investigated the effects of chitosan (CH) combined with ε-polylysine (ε-PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were subjected to three preservation treatments (ε-PL, CH, and CH + ε-PL) and a control treatment. Sensory characteristics, total volatile basic nitrogen (TVB-N), adenosine triphosphate (ATP)-related compounds, K-values, volatile components, and texture were regularly assessed. The results showed that the sensory characteristics were effectively maintained, the increases in TVB-N, hypoxanthine, and K-value were delayed, and the putrid compounds were reduced by coating, especially with the chitosan combined with ε-polylysine. Treatment with chitosan combined with ε-polylysine was also shown to be a more effective preservation method for maintaining the texture quality of Chinese shrimp compared to treatment with ε-PL or CH alone. Therefore, this technique was demonstrated to be a promising method for maintaining the flavor and texture quality of Chinese shrimp during refrigerated storage. SN - 2048-7177 UR - https://www.unboundmedicine.com/medline/citation/32180957/Effects_of_chitosan_combined_with_ε_polylysine_coating_on_flavor_and_texture_quality_of_Chinese_shrimp_during_refrigerated_storage_ DB - PRIME DP - Unbound Medicine ER -