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Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage.
Int J Biol Macromol. 2020 Nov 01; 162:1276-1282.IJ

Abstract

The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating.

Authors+Show Affiliations

School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi 214122, Jiangsu, PR China. Electronic address: lxl525j@163.com.College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, PR China. Electronic address: zhangch2@139.com.College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, PR China.College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, PR China.Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario N1G5C9, Canada.School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi 214122, Jiangsu, PR China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32610051

Citation

Liu, Xiaoli, et al. "Coating White Shrimp (Litopenaeus Vannamei) With Edible Fully Deacetylated Chitosan Incorporated With Clove Essential Oil and Kojic Acid Improves Preservation During Cold Storage." International Journal of Biological Macromolecules, vol. 162, 2020, pp. 1276-1282.
Liu X, Zhang C, Liu S, et al. Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage. Int J Biol Macromol. 2020;162:1276-1282.
Liu, X., Zhang, C., Liu, S., Gao, J., Cui, S. W., & Xia, W. (2020). Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage. International Journal of Biological Macromolecules, 162, 1276-1282. https://doi.org/10.1016/j.ijbiomac.2020.06.248
Liu X, et al. Coating White Shrimp (Litopenaeus Vannamei) With Edible Fully Deacetylated Chitosan Incorporated With Clove Essential Oil and Kojic Acid Improves Preservation During Cold Storage. Int J Biol Macromol. 2020 Nov 1;162:1276-1282. PubMed PMID: 32610051.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage. AU - Liu,Xiaoli, AU - Zhang,Chaohua, AU - Liu,Shucheng, AU - Gao,Jialong, AU - Cui,Steve W, AU - Xia,Wenshui, Y1 - 2020/06/28/ PY - 2020/05/22/received PY - 2020/06/17/revised PY - 2020/06/26/accepted PY - 2020/7/2/pubmed PY - 2021/3/26/medline PY - 2020/7/2/entrez KW - Clove essential oil KW - Fully deacetylated chitosan KW - Kojic acid SP - 1276 EP - 1282 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 162 N2 - The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/32610051/Coating_white_shrimp__Litopenaeus_vannamei__with_edible_fully_deacetylated_chitosan_incorporated_with_clove_essential_oil_and_kojic_acid_improves_preservation_during_cold_storage_ DB - PRIME DP - Unbound Medicine ER -