The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp

Abstract

In this study, application of gelatin-based film coating combined with essential oil obtained from orange (Citrus sinensis (L.) Osbeck) peel on the quality of deep water pink shrimp (Parapenaeus longirostris Lucas 1846) was aimed. Gelatin film (GF) and gelatin film incorporated with orange peel essential oil (GF+EO) were used for film coating. Thickness and microstructure of the films, nutritional composition (protein, moisture, lipid, ash and free amino acid content), sensory and melanosis evaluation, chemical [Sulphur dioxide (SO2), pH, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), peroxide value (PV), free fatty acid (FFA)], physical (color) and microbiological [total viable counts (TVC), total psychotropic bacteria (PB), total coliform bacteria (TCB) and Enterobacteriacea (EB) ] were carried out for 15 days. As a result, gelatin film coatings were effective on the quality and shelf life of shrimps than the control group. Gelatin films were more effective on melanosis than control and the essential oil protected the shrimp’s quality more than the other groups. According to the sensorial and microbiological analysis results, control group samples (C) have 7 days’ shelf life while gelatin group samples (GF) have 12 days, and gelatin film with orange peel essential oil coated group samples (GF+EO) have 15 days.