کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563497 1628523 2016 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Application of water-soluble chitosan to shrimp for quality retention
ترجمه فارسی عنوان
استفاده از کیتوزان محلول آب به میگو برای حفظ کیفیت
کلمات کلیدی
ذخیره سازی منجمد، نوسان خلاء، نفوذ ذرات
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Chitosanase reduces the particle size and molecular weight of chitosan.
• Chitosanase converts insoluble chitosan into water-soluble chitosan.
• Unlike chitosan, water-soluble chitosan penetrates into shrimp muscle tissue.
• Water-soluble chitosan lowers oxidation and microbial growth in shrimp during frozen storage.

Water-soluble chitosan produced using chitosanase enzyme was characterized and then applied to shrimp through vacuum tumbling. Untreated shrimp meat and shrimp meat treated with acetic acid solution and distilled water through vacuum tumbling were used as controls. All the shrimp were separately cryogenically frozen before frozen storage at −20 °C. The effect of water-soluble chitosan on the shrimp meat quality was evaluated during 120 days of frozen storage. Chitosanase enzyme shortened the polymer chain, reduced the molecular weight and particle size, and markedly improved water solubility of chitosan. Microscopy images showed that water-soluble chitosan penetrated into shrimp muscle tissue while chitosan was adhered on the surface of shrimp. At 120 days of storage, shrimp treated with water-soluble chitosan had lower aerobic plate counts, yeast and mold counts, and lipid oxidation compared to the controls. Also, there were no changes in color, texture, and moisture contents for water-soluble chitosan treated shrimp during frozen storage. Our results showed that chitosanase could process chitosan into water-soluble chitosan with a lower molecular weight and particle size. Our study also demonstrated that water-soluble chitosan could be applied to shrimp through vacuum tumbling for maintaining the quality characteristics of shrimp.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 74, December 2016, Pages 571–579
نویسندگان
, , , , , , ,