The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp

Abstract

In this study, application of gelatin-based film coating combined with essential oil obtained from orange (Citrus sinensis (L.) Osbeck) peel on the quality of deep-water pink shrimp (Parapenaeus longirostris Lucas 1846) was aimed. Gelatin film (GF) and gelatin film incorporated with orange peel essential oil (GF+EO) were used for film coating. Thickness and microstructure of the films, nutritional composition (protein, moisture, lipid, ash and free amino acid content), sensory and melanosis evaluation, chemical [Sulphur dioxide (SO 2), pH, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), peroxide value (PV), free fatty acid (FFA)], physical (color) and microbiological [total viable counts (TVC), total psychotropic bacteria (PB), total coliform bacteria (TCB) and Enterobacteriacea (EB) ] were carried out for 15 days. As a result, gelatin film coatings were effective on the quality and shelf life of shrimps than the control group. Gelatin films were more effective on melanosis than control and the essential oil protected the shrimp's quality more than the other groups. According to the sensorial and microbiological analysis results, control group samples (C) have 7 days' shelf life while gelatin group samples (GF) have 12 days, and gelatin film with orange peel essential oil coated group samples (GF+EO) have 15 days.

FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

“…Lipid oxidation is very important indicator of quality deterioration, especially in seafood that contains highly unsaturated fats (Hultin, 1994). As seen in Table 1, the initial TBARs value of the fresh shrimp was 0.18±0.00 mg MDA/kg, which was similar to the value of 0.17 mg MDA/kg reported by Alparslan et al (2019) for deep water pink shrimp. After the pasteurization, the TBA value of pasteurized shrimps was at 50°C and 70°C were 0.17±0.00 and 0.15±0.00 mg MDA/kg, respectively.…”

“…Critical limits of 25, 30 and 35 mg TVB-N/100 g were widely accepted for different groups of fish species (Tolasa et al, 2012). In many literature, the TVB-N limit value of acceptable for shrimp is shown as 30 mg/100 g (Shi et al, 2019;Yu et al, 2019;Alparslan et al, 2019) In this study, initial TVB-N value of raw shrimp samples was 9.32±0.14 mg/100g (Table 1), which was lower than the initial values reported by in deep water pink shrimp (17.32 mg/100g) and by Dabadé et al (2020) in tropical brackish water shrimp (28.9 mg/100 g). The TVB-N value in fish may vary depending on the species, size, catch season, feeding type, age, sex and microbial activity (Dabadé et al, 2020).…”

ANN and RSM Modeling for the Synthesis of Avocado Seed Starch Combined Orange Peel Extract Antimicrobial Packaging Film

“…It has been stated that extracts from Citrus sinensis (sweet orange) peels have great antibacterial activity against different bacterial and fungal strains [34][35][36][37][38][39]. Several authors have studied the effect of incorporation of orange peel extract and in its powder form on antimicrobial packaging film [40][41][42][43][44][45][46]. However, to the best of our knowledge, there was no report on avocado seed starch films containing orange peel extracts by combination response surface methodology (RSM) and artificial neural network (ANN).…”

Chitosan Decelerates Melanosis in Shrimp: A Novel Technique for Visual Quality Assessment Using Digital Image Analysis

“…One of the most significant spoilage reasons for shrimp is the accumulation of undesired compounds from biochemical reactions and microbiological growth. 3 The color change is among the most crucial quality problems of shrimp after capture. This color change is called "melanosis," "blackening," or "black spot."…”