Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6390117 | Food Control | 2016 | 8 Pages |
Abstract
The effect of a coating solution based mixture including gelatin and chitosan as natural preservatives was studied on the shelf-life of shrimp during 14 days at refrigerated condition. The coating increased the shelf-life of the shrimp by decreasing the total and psychrotrophic bacteria, with inhibition greater than 3 log cycles at the end of storage. On the day of sensory; rejection for uncoated samples, the formation of total volatile base nitrogen (TVB-N) was less; by 57% for coated shrimp. In addition, the muscle lipid oxidation decreased with the storage; period for the coated samples as measured by the peroxide value (PV) and Thiobarbituric; acid index (TBA). Upon the coating, a significant (PÂ <Â 0.05) reduction in weight loss of 58% was; observed for coated shrimp at the end of the storage. The coating improved the texture and; color properties significantly compared to uncoated samples. The sensory quality was maintained up to 13Â days for coated shrimp, compared to only 7Â days for uncoated samples.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Fatemeh Farajzadeh, Ali Motamedzadegan, Seyed-Ahmad Shahidi, Shabnam Hamzeh,