Coating based on cassava starch and chitosan in maintenance of vacuum packaged shrimp quality

Débora Midian Galdino Benevides,Jeliel Fernades Lemos,Karoline Mikaelle De Paiva Soares,Heithor Syro Anacleto De Almeida,Ricardo Henrique De Lima Leite,Bárbara Jéssica Pinto Costa,Elisandra Cibely Cabral De Melo,Renata Cristina Borges Da Silva Macedo

doi:10.33448/rsd-v9i8.5714

Débora Midian Galdino Benevides, Jeliel Fernades Lemos + Show 6 more

Open Access

https://doi.org/10.33448/rsd-v9i8.5714

Copy DOI

Abstract

Shrimp is a product with good nutritional characteristics and strong market appeal, however, highly susceptible to microbiological contamination. For this reason, the use of appropriate preservation methods is essential to guarantee the quality of this food throughout its marketing chain. Conventional methods of shrimp preservation make use of non-biodegradable plastic packaging associated with refrigeration and vacuum. As an alternative to these plastic packages, coatings based on biopolymers such as polysaccharides and proteins can be used. In this work, the quality of the shrimp covered with films from cassava starch and chitosan was evaluated. Fresh shrimp were collected, peeled, and dipped in filmogenic solutions of cassava starch, chitosan, and mixed cassava starch with chitosan (1:1), a negative control was performed. The samples were stored in vacuum packages for six days, and on days 3 and 6, three repetitions of mesophilic bacteria count, pH, and humidity analysis were performed. The groups with coatings presented lower bacterial counts than the control group, especially the groups containing chitosan. The pH and humidity changed during the days of experiment only in the group covered with cassava starch and control group, being pH variation associated with the increase of mesophilic bacteria count in these groups. The influence of the application of the coating on the conservation of the shrimp, in addition to creating a barrier around it, shows antimicrobial properties when considering chitosan, and may be a promising method for the conservation of minimally processed food.

Highlights

Food quality is a topic of worldwide relevance and involves several sensory, safety, and conservation aspects (Yang, Wei, & Pei, 2019)
An example of alternative technology is the use of edible coatings in food, whose contribution to the preservation of the integrity of the food has been verified by several authors, in foods of plant origin (Coelho et al, 2017; Nunes et al, 2017; Rodrigues et al, 2019) and animal origin (Angioletti et al, 2018; Nunes et al, 2017; Pereira et al, 2018)
Data analysis All analyzes were performed with three repetitions per treatment, the data obtained were statistically evaluated by one-way analysis of variance (ANOVA) and the means of all groups were compared by Tukey test at the 5% level of significance

Summary

Introduction

Food quality is a topic of worldwide relevance and involves several sensory, safety, and conservation aspects (Yang, Wei, & Pei, 2019). Some animal source foods, such as shrimp, are highly susceptible to deterioration, as they present characteristics like chemical composition favorable to the metabolism of microorganisms, mucus production, and richness of nutrients. Despite the numerous benefits attributed to shrimp, such as richness of proteins of great biological value, those types of food are highly prone to microbial and chemical changes, being of great importance the research and application of conservation methods to prolong its useful life (Queiroga et al, 2014). The temperature and time are extrinsic factors that affect this type of seafood, soon after its arrest the shrimp must be cooled (Furuya et al, 2008). Chemical components have advantages and limitations, polysaccharides, proteins, and lipids are the most used ones.

Study object

Study design

Methodology for analysis

Results and Discussion

Moisture

Conclusion