Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice

Yuan, Gaofeng; Zhang, Xiaojuan; Tang, Wenyan; Sun, Haiyan

doi:10.1080/19476337.2015.1040459

Cited by 37 publications

(37 citation statements)

References 32 publications

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“…The increase in pH reflected the production of alkaline bacterial metabolites in spoiling shrimp muscle . The pH of the fresh L. vannamei ranged from 7.20 to 7.33 and the shrimps were of good quality before the pH reached 7.7 . The pH of L. vannamei increased to 7.6 at the seventh day of storage under 4 °C, 7.48 at the ninth day during chilled storage, and 7.6 at the eighth day of storage at −0.8 °C .…”

Section: Physicochemical Analysismentioning

confidence: 99%

“…Yuan et al . (2016) reported the effect of chitosan coating combined with green tea extract on the melanosis of L. vannamei during icing storage . Melanosis formation increased during the storage in all the treatment conditions; however, it was significantly inhibited and visual quality was significantly improved in coating groups compared with the control .…”

Section: Physicochemical Analysismentioning

confidence: 99%

“…(2016) reported the effect of chitosan coating combined with green tea extract on the melanosis of L. vannamei during icing storage . Melanosis formation increased during the storage in all the treatment conditions; however, it was significantly inhibited and visual quality was significantly improved in coating groups compared with the control . Many natural extracts or compounds, such as catechin, ferulic acid, extracts from pomegranate, green tea and grape seed could also inhibit the melanogenesis of shrimps during low‐temperature storage .…”

Section: Physicochemical Analysismentioning

confidence: 99%

“…Within an increase of pH, TVB‐N, TMA, and TBARS values inside the shrimp muscle, the sensory scores were decreasing significantly . Studies on coating treatments combined with low‐temperature storage revealed that a reasonable coating process can effective resist the physiological and biochemical reactions and metabolism of shrimp tissue during storage, leading to a better sensory experience and greater acceptance by the consumer . For instance, Khazaei et al .…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…They demonstrated that the bacterial population did not exceed the maximum limit for acceptability, indicating that the growth of mesophilic bacteria was controlled by icing treatment . In addition to low temperature, edible coating processing can also retard the growth of microorganisms . According to Khazaei et al .…”

Section: Microbiological Analysismentioning

confidence: 99%

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Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

Pan

Chen

et al. 2019

J Sci Food Agric

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Shrimp has been widely accepted as an excellent resource for white meat due to its high‐protein and low‐fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed. Low‐temperature preservation, a practical processing method for improving the shelf life of food products, is widely used in the aquatic industry. This review focuses on the effects of low‐temperature preservation on the quality changes in Litopenaeus vannamei. It considers physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non‐protein‐based techniques on quality analysis of shrimps during preservation are also discussed. © 2019 Society of Chemical Industry

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Section: Physicochemical Analysismentioning

confidence: 99%

Section: Physicochemical Analysismentioning

confidence: 99%

Section: Physicochemical Analysismentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

Section: Microbiological Analysismentioning

confidence: 99%

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Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

Pan

Chen

et al. 2019

J Sci Food Agric

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Active packaging for Salmon stored at refrigerator with Polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract

Azizi‐Lalabadi

Rafiei

Divband

et al. 2020

Food Science & Nutrition

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Salmon fish is a type of seafood and valuable protein source, maintaining a significant role in the human diet. Salmon fish contain large amounts of important compounds, including fat-soluble vitamins, trace elements, and polyunsaturated fatty acids (PUFA; mainly docosahexaenoic acid [DHA] and eicosapentaenoic acid [EPA]). The role of PUFA in brain cell growth during the embryonic period has been recognized (Hosseini et al., 2016). Also, PUFA can prevent heart disease, though high levels of PUFA in Salmon fish result in weak product quality. Fish spoilage leads to lipid oxidation and growth of microorganisms, as well as the consequent spread of unpleasant odor, color, taste, texture, and appearance; the nutritional value is also reduced (Hosseini et al., 2016). One of the common methods for preserving Salmon fish is the utilization of cold temperatures via refrigerators. Low temperatures slow down the speed of enzymatic reactions and

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Active Films and Coatings Based on Propolis Extract and Chitosan: Physicochemical Characterization and Potential Application in Refrigerated Shrimps (Litopenaeus vannamei)

et al. 2023

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Melanosis is a bio‐chemical reaction that reduces the acceptability of refrigerated shrimps. The current research aims to produce and characterize chitosan‐based coatings added of propolis extract (PE), as well as to investigate the potential application of these materials to control the melanosis of refrigerated shrimps during storage (9 days). Shrimps are coated with chitosan solutions content different PE concentrations (0%, 5%, 10%, and 20%). Uncoated shrimps and shrimps coated with sodium metabisulfite are also investigated. The incorporation of PE modifies the crystalline structure of chitosan, reducing the water contact angle, and thermal stability of films. Shrimps coated with chitosan‐based solutions containing 20% of PE display lower dark points in the cephalothorax and joints region, as well as better weight retention during storage. These results suggest that chitosan‐based coatings containing PE can be an eco‐friendly alternative to substitute sodium metabisulfite in refrigerated shrimps.

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Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice

Cited by 37 publications

References 32 publications

Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

Active packaging for Salmon stored at refrigerator with Polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract

Active Films and Coatings Based on Propolis Extract and Chitosan: Physicochemical Characterization and Potential Application in Refrigerated Shrimps (Litopenaeus vannamei)

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