OPTIMIZATION OF CHITOSAN AND / OR GELATIN EDIBLE COATINGS TO IMPROVE QUALITY OF REFRIGERATED SHRIMP

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FARAJZADEH FATEMEH; MOTAMEDZADEGAN ALI; SHAHIDI SEYED AHMAD; HAMZEH SHABNAM

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:53 Page(s): 79-91

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Title

OPTIMIZATION OF CHITOSAN AND / OR GELATIN EDIBLE COATINGS TO IMPROVE QUALITY OF REFRIGERATED SHRIMP

Author(s)

FARAJZADEH FATEMEH | MOTAMEDZADEGAN ALI | SHAHIDI SEYED AHMAD | HAMZEH SHABNAM | Issue Writer Certificate

Keywords

EDIBLE COATINGQ2

CHITOSANQ2

GELATINQ2

SHRIMPQ1

Abstract

In order to improve the quality of SHRIMP (Litopenaeus vannamei) at refrigerated temperature (4±1oC), the SHRIMP samples were coated with solutions of CHITOSAN (0, 0.5, 1, 1.5 and 2%), GELATIN (0, 2 and 3%) and combination of them in 15 treatment group. Preservative effect of the coatings was evaluated by biochemical analyses, microbiological assays and physical measurements over 8th day of storage time. The findings indicated that 1% CHITOSAN and 3% GELATIN based coating was superior to others in preservation spoilage, inhibiting oxidation, improvement physical properties. The coating significantly (p£0.05) reduced chemical spoilage as reflected in pH and total volatile basic nitrogen, microbial growth as reflected in total and psychrotrophic bacterial count and lipid oxidation as displayed in peroxide value and thiobarbituric acid compared to other treatment. Also, coated SHRIMPs with the optimized coating were significantly (p£0.05) indicated improvement in weight loss, color as reflected in a*, b* and L* values and texture as reflected in hardness compared to others. The optimized coating could enhance the shelf life of SHRIMP under refrigerated storage.

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APA: Copy

FARAJZADEH, FATEMEH, MOTAMEDZADEGAN, ALI, SHAHIDI, SEYED AHMAD, & HAMZEH, SHABNAM. (2016). OPTIMIZATION OF CHITOSAN AND / OR GELATIN EDIBLE COATINGS TO IMPROVE QUALITY OF REFRIGERATED SHRIMP. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(53), 79-91. SID. https://sid.ir/paper/72597/en

Vancouver: Copy

FARAJZADEH FATEMEH, MOTAMEDZADEGAN ALI, SHAHIDI SEYED AHMAD, HAMZEH SHABNAM. OPTIMIZATION OF CHITOSAN AND / OR GELATIN EDIBLE COATINGS TO IMPROVE QUALITY OF REFRIGERATED SHRIMP. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(53):79-91. Available from: https://sid.ir/paper/72597/en

IEEE: Copy

FATEMEH FARAJZADEH, ALI MOTAMEDZADEGAN, SEYED AHMAD SHAHIDI, and SHABNAM HAMZEH, “OPTIMIZATION OF CHITOSAN AND / OR GELATIN EDIBLE COATINGS TO IMPROVE QUALITY OF REFRIGERATED SHRIMP,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 53, pp. 79–91, 2016, [Online]. Available: https://sid.ir/paper/72597/en

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