New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes.

Abstract

In this study, the effect of chitosan coating containing emulsion and nanoemulsion of Hyssopus officinalis essential oil (EO) on the chemical, microbiological and sensory characteristics of shrimp (Litopenaeus vannamei) was investigated. The minimum value of TVB-N (Total volatile basic nitrogen), TBARS (Thiobarbituric acid reactive substances), PV (peroxide value), TMA-N (Trimethylamine-nitrogen) and FFA (Free fatty acids) after 12days were shown in NE+HEO 1% (coating containing chitosan with nanoemulsion of EO) with 20.53mgN/100g, 0.5µg/kg, 0.88 MAQ peroxide/kg, 1.3mg/100g and 12.16mg 100% of oleic acid, respectively. Also, minimum value of pH after 12days was related to the CE+HEO 1% (coating containing chitosan with emulsion of EO) with 7.60. The minimum value of psychrophilic and mesophilic microbial count after 12days were shown in NE+HEO 1%, 4.40±0.36 and 4.03±0.06cfu/g, respectively. The best score of sensory evaluation was observed in the NE-HEO 1% treatment. As a result, the edible coating containing chitosan-based nanoemulsion could be effective to the preservation of shrimp's microbiological, chemical, and sensory characteristics.