Evaluation of chitosan nanoparticles as a glazing material for cryogenically frozen shrimp

- Glazing containing chitosan nanoparticles (GCHNP) reduces lipid oxidation in shrimp during frozen storage.
- GCHNP reduces total aerobic counts and yeast and molds in shrimp during frozen storage.
- GCHNP does not affect the color and texture properties of shrimp during frozen storage.

The potential of chitosan (CH) combined with sodium tripolyphosphate (TPP) nanoparticles as a glazing material for shrimp was investigated. Two CH-TPP nanoparticles glazing solutions were prepared: (1). A solution containing CH-TPP nanoparticles with 0.25 (g/100 mL) CH and 0.083 (g/100 mL) TPP (25CH-TPP) and (2). A solution containing CH-TPP nanoparticles with 0.5 (g/100 mL) CH and 0.167 (g/100 mL) TPP (50CH-TPP). Frozen shrimp samples were glazed with 25CH-TPP, 50CH-TPP, CH, TPP, acetic acid, and/or distilled water and then stored at −21 °C for 30 days. Glazed and non-glazed shrimp (NG) samples were analyzed for moisture content, glazing yield, weight loss, color, cutting force, thiobarbituric acid reactive substances (TBARS), yeasts, molds, coliforms and aerobic counts after 1, 3, 5, 20, and 30 d storage. Triplicate experiments were conducted and data statistically analyzed (α = 0.05). Glazed shrimp had higher moisture than NG after 30 d storage. Among the glazes, 25CH-TPP and 50CH-TPP were the most effective in controlling lipid oxidation and reducing aerobic counts and yeasts and molds in shrimp.