Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing. Issue 10 (28th May 2022)

• Record Type: Journal Article
• Authors: Chen, Lihang; Jiao, Dexin; Zhou, Bihe; Zhu, Chen; Liu, Jingsheng; Zhang, Dali; Liu, Huimin
• Is Part Of: Food science & nutrition. Volume 10:Issue 10(2022)
• Page Start: 3395
• Page End: 3404
• Publication Date: 2022-05-28
• Subjects: coating treatment -- high‐pressure processing -- shelf life -- shrimp; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2939
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The present work investigated the effects of high‐pressure processing (200 and 400 MPa, 5 min) combined with chitosan‐tea polyphenol (1.5% and 0.5% [w/v], respectively) coating to improve the quality and stability of shrimp ( Penaeus monodon ) during 28 days of storage. The chemical (pH, TVB‐N, TBARS), microbiological, textural, chromatic characteristics, protein oxidation, and endogenous enzyme activities of shrimps were regularly evaluated. Results showed that the combination treatment exerted a better intense antimicrobial effect, stabilized shrimp's freshness, and resulted in lower pH and TVB‐N than the control sample. Also, combined treated samples had better oxidative stability than a single treatment until the end of shelf life. Although combination treatment had no significant effect on endogenous proteases, the combined use of 400 MPa high‐pressure and chitosan‐tea polyphenol coating was most effective in inhibiting the bacteria and improved the hardness and chromatic characteristics of shrimp within the storage. Abstract : 400 MPa high‐pressure and chitosan‐tea polyphenol coating was most effective in inhibiting the bacteria and improving the hardness and color of shrimp within the storage.