Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage. (2nd September 2019)

• Record Type: Journal Article
• Authors: Liu, Wenru; Shen, Yong; Li, Na; Mei, Jun; Xie, Jing
• Other Names: Kraśniewska Karolina Guest Editor.
• Is Part Of: Journal of food quality. Volume 2019(2019)
• Publication Date: 2019-09-02
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2019/1715946
• Languages: English
• ISSNs: 0146-9428

Abstract

Abstract : China is one of the largest producers of red pitaya in the world and responsible for disposal of the huge amount of peel generated as a waste. The objective of this research was to evaluate the effect of the addition of red pitaya peel extract (RPPE, 1.0%, 2.0%, or 3.0% (w/v)) and 0.1% ε -polylysine ( ε -PL) to a fish gelatin edible coating on the preservation of deshelled crayfish ( Procambarus clarkii ) during refrigerated storage. The physicochemical and water migration of the samples were determined during 8-day storage. Deshelled crayfish packaged in edible coatings exhibited significantly (p < 0.05 ) lower values for total volatile basic nitrogen (TVB-N), K value maintenance, and free amino acids (FAAs). This study shows that application of an edible coating incorporated with RPPE and ε -PL is an effective strategy in retarding the quality deterioration in deshelled crayfish during storage.