Chitosan‐based Edible Coatings for Quality Preservation of Postharvest Whiteleg Shrimp (Litopenaeus vannamei)

Abstract

The main practical application behind the development of chitosan (CH) and O-carboxymethyl chitosan (CMC) used to preserve postharvest whiteleg shrimp lies with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers and meet with the emergence of more and more food safety problems. Both CMC and CH can be used as food preservatives to extend shrimp shelf life. However, CMC is more convenient due to its solubility. In the future, CMC will be used in the food processing industry because of its soluble, compatible, antimicrobial, and antioxidative characteristics.

Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice

“…The present results are in agreement with those of Huang et al (2012) who reported that the application of chitosan coatings was effective in retarding melanosis of shrimp during storage. The retarding of melanosis in shrimp treated by chitosan coating may be attributed to certain chitosan functional properties, such as being an antioxidant, an antimicrobial agent, and an oxygen barrier (Huang et al, 2012). Additionally, GTE + chitosan coating was more effective than chitosan coating or GTE alone in retarding of melanosis in shrimp, suggesting that there was a synergistic effect between chitosan coating and GTE.…”

“…It agrees with those of Huang et al (2012) and Wu (2014) who reported that a lower increase in TVB-N value was obtained in the shrimps treated by chitosan coating. Additionally, Figure 3.…”

“…The rise of pH in Pacific white shrimp treated by GTE, chitosan coating, GTE + chitosan coating was significantly lower than the control shrimp (p < 0.05), which was similar to that of Huang et al (2012). However, the inhibition in the rise of pH in shrimp was less effective than SMS.…”

“…The Pacific white shrimp were randomly assigned into five groups including the control (uncoated) group, GTE group, chitosan group, GTE + chitosan coating group and sodium metabisulfite (SMS) group. The method of treatment with GTE and chitosan coating was based on that of Nirmal and Benjakul (2011a) and Huang et al (2012). The shrimps in the GTE group and chitosan coating group were dipped into the 1% GTE and 1% chitosan solution at a shrimp/solution ratio of 1:2 (w/v) at 4°C for 30 min, respectively.…”

“…Chitosan has attracted attention as a potential food preservative of natural origin and has been classified as a GRAS by the US FDA inapplied to the preservation of seafood products including Atlantic cod, fresh herring fillets, oysters, sardines and salmon due to its nontoxic features, antimicrobial and antifungal activities, biodegradability and biocompatibility, and its film-forming property (Cao, Xue, & Liu, 2009;Jeon, Kamil, & Shahidi, 2002;Mohan, Ravishankar, Lalitha, & Gopal, 2012;Souza et al, 2010). Also, it has been discovered that chitosan could be effective in enhancing the quality and shelf life of shrimp (Huang, Chen, Qiu, & Li, 2012;Wu, 2014). However, to our knowledge, there is no literature reporting the influence of chitosan coating combined with GTE on shelf life and quality of seafood such as shrimps and crabs.…”