The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp (Penaeus merguiensis) during cold storage (4 ± 1°C)

Abstract

Growth and reproduction of gram‐negative bacteria has a pivotal role in spoilage of seafood products. In order to identify the effect of lactoperoxidase system (LPOS), an antimicrobial activity was added to whey protein solution at the levels of 0 (control group), 1.25%, 2.5%, 5%, and 7.5%. Then, the shrimp samples were coated with immersion method and stored in the refrigerator for 16 days. In this period, the microbial tests of psychrotrophic bacteria, mesophilic bacteria, Pseudomonas fluorescens, Pseudomonas spp., and Shewanella putrefaciens, chemical tests of total volatile basic nitrogen, thiobarbituric acid, and pH, and sensory evaluation were carried out on the days of 0, 4, 8, 12, and 16. Adding LPOS in the coating resulted in a decrease in the total specific spoilage organisms and TVB‐N. There was no significant effect for the TBA test. The levels of LPOS showed a positive correlation with the acceptable measurement in the sensory evaluation.

Materialization of novel composite bio‐based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage

“…Results also revealed significantly ( P ˂ 0.05) higher PC in control than treatment products throughout storage. These results are also in accordance with findings of Farshidi, Yousefi, and Ehsani (2018) in whey protein coated shrimp ( Penaeus merguiensis ) during cold storage. The absence of psychrophiles during initial storage days might be because of the nonconductive environment for the growth of psychrophiles.…”

Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets

“…Thiobarbituric acid test measured the malondialdehyde (MDA) content that can be used to determine the rate of lipid oxidation [27]. As recorded in Figure 2f, the initial MDA value of HTS fillets was 0.83 nmol/mgprot and increased gradually in all samples during the first 12 days.…”

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

“…Lyzozyme had been immobilized on calcium alginate (Wang et al, 2018a), pullulan (Silva et al, 2018), and Jackfruit starch (Bonomo et al, 2018) films. Lactoperoxidase, a glycoprotein enzyme found naturally in milk, saliva, and tear, is another antimicrobial agent with broad spectrum that was included in alginate, chitosan, gelatin (Ehsani et al, 2019), and whey protein films (Shokri and Ehsani, 2017;Farshidi et al, 2018); while lactoferrin had been proposed as antimicrobial agent in pullulan films (Zhao et al, 2019). -Inorganic and metal oxide-based nanoparticles.…”