Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage

Abstract

Shrimp is a popular seafood throughout the world. However, shrimp is highly perishable due to biochemical, microbiological, or physical changes during postmortem storage. In this study, the effect of a surimi-based coating with and without montmorillonite (MMT) nanoclay on shrimp quality was evaluated during eight days of refrigerator storage. Use of a surimi-based coating resulted in reductions of aerobic plate counts (APC) up to 2 log units. The combined effect of the MMT and coating was observed. Surimi-based coating with MMT resulted in lower APC (p < 0.05) toward the end of storage. The application of surimi-based coating with MMT to the shrimp samples improved sensory quality and delayed lipid oxidation and color deterioration during storage time. In general, better texture was observed when coating was applied either with or without MMT. This study suggests that surimi-based coating may improve the quality of shrimp during refrigerated storage.

Quality improvement of shrimp (Litopenaeus vannamei) during refrigerated storage by application of Maillard peptides/water‐soluble chitosan coating

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Shrimps are rich in protein and omega-3-fatty acids, which are excellent food sources. However, shrimps are highly susceptible to microbiological spoilage, which leads to changes in texture, taste, and color, and the consequent low consumer acceptance (Canizales-Rodríguez et al, 2015;Zhang et al, 2015), limiting their shelf life (Eddin & Tahergorabi, 2017). Frozen storage is one of the most important preservation methods in shrimp processing that effectively terminates microbial spoilage.

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