Abstract
Shrimp is a popular seafood throughout the world. However, shrimp is highly perishable due to biochemical, microbiological, or physical changes during postmortem storage. In this study, the effect of a surimi-based coating with and without montmorillonite (MMT) nanoclay on shrimp quality was evaluated during eight days of refrigerator storage. Use of a surimi-based coating resulted in reductions of aerobic plate counts (APC) up to 2 log units. The combined effect of the MMT and coating was observed. Surimi-based coating with MMT resulted in lower APC (p < 0.05) toward the end of storage. The application of surimi-based coating with MMT to the shrimp samples improved sensory quality and delayed lipid oxidation and color deterioration during storage time. In general, better texture was observed when coating was applied either with or without MMT. This study suggests that surimi-based coating may improve the quality of shrimp during refrigerated storage.
Highlights
Shrimp is one of the most desirable crustaceans in the US and the world because it has a unique rich flavor and texture [1]
The application of surimi-based coating with or without MMT resulted in significanly higher (p < 0.05)
Researchers [25] noted that three months of frozen storage of pink salmon coated with protein-based coating had no significant effect on the color properties of the fillets
Summary
Shrimp is one of the most desirable crustaceans in the US and the world because it has a unique rich flavor and texture [1]. Shrimp contains many nutrients including protein, minerals, and poly unsaturated fatty acids, that are considered essential for humans’ health, such as docosahexaenoic acids (22:6n3, DHA) and eicosapentaenoic acids (20:5n3, EPA) [2]. The quality of shrimp is influenced by several factors, such as the method of handling, storage condition, and processing time. The shelf life of shrimp is mostly determined by both microbiological and enzymatic spoilage when stored at refrigerator temperature. Shrimp contains large amounts of free amino acids that are contributed to microbiological spoilage [3]. Shrimp may suffer from black spot (melanosis) due to the activity of polyphenol oxidase [4].
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