Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 349, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2021.109227
Keywords
Chitosan-sodium alginate-nisin preservatives; Penaeus vannamei shrimp; Microbial community; Predominant bacteria
Categories
Funding
- National Key Research and Development Program of China [2020YFD0900903]
- Zhejiang Province Public Welfare Technology Application Research Project [LGN19C200010]
- General Research Project of Zhejiang Education Department [Y201839238]
- Natural Science Foundation of Ningbo [2019A610434]
Ask authors/readers for more resources
The study found that the CS-SA-N preservatives significantly improved the quality of shrimp during cold storage, prolonging its shelf life, and reducing total bacterial count by inhibiting the growth of specific bacteria.
The present work mainly investigated the effects of prepared chitosan-sodium alginate-nisin (CS-SA-N) preservatives on the quality and bacterial phase of Penaeus vannamei shrimp during cold storage. Results showed that CS-SA-N preservatives treated samples had the lower pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), and freeness (K) values than those of untreated ones during cold storage. The sensory evaluation results indicated that CS-SA-N preservatives treated shrimps had the higher comprehensive scores than those of untreated ones during whole storage. Microbial community of all samples was dominated by Proteobacteria. The initial predominant bacteria of fresh shrimps were Sphingomonas, Carnobacterium and Psychrobacter. Psychrobacter, Pseudomonas, and Shewanella, Acinetobacter and Vibrio were the predominant bacteria of untreated samples. CS-SA-N preservatives significantly decreased predominant microbial numbers by inhibiting the growth of Psychrobacter, Vibrio, Acinetobacter and Carnobacterium during cold storage. Therefore, the CS-SA-N preservatives could be used to prolong the shelf life of shrimp and guarantee its quality.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available