Abstract
We investigated the effects of chitosan‐based coatings on the preservation quality of refrigerated Chinese shrimp for 12 days. Samples of Chinese shrimp were subjected to three different coating treatments, namely chitosan (CH), chitosan and ε‐polylysine (CH + ε‐PL), chitosan combined with ε‐polylysine and carrageenan (CH + ε‐PL + CA), and compared with a control. The bacteriological characteristics [total viable count (TVC)], chemical indexes including pH, thiobarbituric acid (TBA) value, K‐value, and total volatile basic nitrogen (TVB‐N), texture (hardness, chewiness, and elasticity), and sensory changes were assessed. The increases in TVC, pH, TBA, K‐value, and TVB‐N were observed to be delayed by preservation treatments, and the textural and sensory characteristics indicated that the treated shrimp were preserved more effectively than the control. Treatment with chitosan combined with ε‐polylysine and carrageenan was the most effective preservation method than treatment with chitosan alone or chitosan and ε‐polylysine; the shelf life was also prolonged. Therefore, treatment with chitosan combined with ε‐polylysine and carrageenan is proposed as a potential method for shelf life extension of Chinese shrimp for refrigerated storage.
Highlights
Chinese shrimp (Fenneropenaeus chinensis) is one of the three famous varieties of shrimp globally and is primarily cultured in the Bohai Sea and Yellow Sea in China; it is distributed in the western sea region of North Korea
The sample is considered fresh grade if the total viable count (TVC) is lower than 5.0 log CFU/g, while it is extremely spoiled when the value increases above 6.0 log CFU/g (Al-Daqal & Bazaraa, 1999)
The increase in TVC was delayed in samples subjected to CH treatment (p < .05), which was related to the broad antibacterial properties of chitosan (Ngo et al, 2015), was consistent with the results previously reported by Xu et al (2014)
Summary
Chinese shrimp (Fenneropenaeus chinensis) is one of the three famous varieties of shrimp globally and is primarily cultured in the Bohai Sea and Yellow Sea in China; it is distributed in the western sea region of North Korea. The pH of the treatment groups was significantly lower than those of the controls (p < .05) during storage, indicating that treatment with chitosan or composite coating is effective for maintaining quality of Chinese shrimp and extending their shelf lives.
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