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L'effet d'un enrobage de chitosane et de gélatine sur la qualité de crevettes (Penaeus vannamei) sous conditions réfrigérées.

The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition.

Auteurs : FARAJZADEH F., MOTAMEDZADEGAN A., SHAHIDI S. A., et al.

Type d'article : Article

Résumé

The effect of a coating solution based mixture including gelatin and chitosan as natural preservatives was studied on the shelf-life of shrimp during 14 days at refrigerated condition. The coating increased the shelf-life of the shrimp by decreasing the total and psychrotrophic bacteria, with inhibition greater than 3 log cycles at the end of storage. On the day of sensory; rejection for uncoated samples, the formation of total volatile base nitrogen (TVB-N) was less; by 57% for coated shrimp. In addition, the muscle lipid oxidation decreased with the storage; period for the coated samples as measured by the peroxide value (PV) and Thiobarbituric; acid index (TBA). Upon the coating, a significant (P < 0.05) reduction in weight loss of 58% was; observed for coated shrimp at the end of the storage. The coating improved the texture and; color properties significantly compared to uncoated samples. The sensory quality was maintained up to 13 days for coated shrimp, compared to only 7 days for uncoated samples.

Détails

  • Titre original : The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition.
  • Identifiant de la fiche : 30018150
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 67
  • Date d'édition : 09/2016
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2016.02.040

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