Bioaccessibility and antimicrobial properties of a shrimp demineralization extract blended with chitosan as wrapping material in ready-to-eat raw salmon

A shrimp extract (SME) obtained from the mild-acid demineralization treatment of shrimp shells to produce chitosan was collected. It was mainly composed of fat (approximate to 73%), protein (approximate to 19%), and ash (approximate to 9%) and contained considerable amounts of calcium (approximate to 1.9 g/100 g), astaxanthin (approximate to 30 mg/100 g) and unsaturated fatty acids (approximate to 27% MUFA, approximate to 39% PUFA). The SME was used in combination with chitosan for wrapping raw salmon to produce a ready-to-eat product enriched in calcium. No significant changes in hardness were found, as compared to the unwrapped salmon. Estimated intakes of bioaccessible calcium increased significantly by 3.6-fold, whereas intake of bioaccessible fat was reduced by 15%. SFA were the main fatty acid group reduced (approximate to 80%), whereas MUFA and PUFA were only reduced by approximate to 20% each. Total viable counts, pseudomonads, enterobacteria, and specific fish spoilers were reduced by 2-4 log CFU/g in wrapped sample during the chilled storage period (19 days).