Abstract
China is one of the largest producers of red pitaya in the world and responsible for disposal of the huge amount of peel generated as a waste. The objective of this research was to evaluate the effect of the addition of red pitaya peel extract (RPPE, 1.0%, 2.0%, or 3.0% (w/v)) and 0.1% ε-polylysine (ε-PL) to a fish gelatin edible coating on the preservation of deshelled crayfish (Procambarus clarkii) during refrigerated storage. The physicochemical and water migration of the samples were determined during 8-day storage. Deshelled crayfish packaged in edible coatings exhibited significantly (p<0.05) lower values for total volatile basic nitrogen (TVB-N), K value maintenance, and free amino acids (FAAs). This study shows that application of an edible coating incorporated with RPPE and ε-PL is an effective strategy in retarding the quality deterioration in deshelled crayfish during storage.
Highlights
Cray sh (Procambarus clarkii), with high protein and low fat, is a freshwater economic shrimp in China [1]
We investigated the effect of the addition and the level (1.0%, 2.0%, and 3.0% (w/v)) of red pitaya peel extract (RPPE) combined with 0.1% ε-PL on the physicochemical and water migration of deshelled crayfish stored at 4°C under aerobic condition
The solution was centrifuged at 3100 × g for 15 min at 4°C, and the supernatant was transferred to an amber flask. e extract was concentrated using a rotary evaporator (RE-5299, Shanghai Yarong Biochemical Instrument Factory, Shanghai, China) at 50 rpm and 40°C under vacuum to remove methanol and freeze-dried. e freeze-dried RPPE powder samples were stored at 4°C in the dark [8]
Summary
Cray sh (Procambarus clarkii), with high protein and low fat, is a freshwater economic shrimp in China [1]. Erefore, the development of storage methods that reduce or delay the loss of freshness is important to the cray sh industry. Red pitaya peel is considered a waste of the processing and represents 33% of the fruit total weight [7]. Red pitaya peel (RPP) is abundant in antioxidant compounds and has an important antioxidant potential [8], which could ensure the chemical stability of deshelled cray sh during refrigerated storage. We investigated the effect of the addition and the level (1.0%, 2.0%, and 3.0% (w/v)) of red pitaya peel extract (RPPE) combined with 0.1% ε-PL on the physicochemical and water migration of deshelled crayfish stored at 4°C under aerobic condition. Extraction of Salmon Skin Gelatin. is method described by Tkaczewska et al [19] was used with some modifications. e salmon skins were cut into small pieces (5 × 5 cm) and poured into water to remove adhesive impurities and soaked in 0.05 mol·L−1 sodium hydroxide for 2 h at a sample/alkali solution ratio of 1 : 6 (w/v). en, skins were washed with distilled water at 4°C until neutral to remove the remaining alkali, soaked in 0.05 mol·L−1 acetic acid for 2 h at a sample/acid solution ratio of 1 : 6 (w/v), and washed to neutrality at 4°C. e pretreated skins were extracted with distilled water at 50°C for 6 h, and the mixture was filtered and lyophilized to obtain the gelatin sample
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
