期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 115, 期 -, 页码 1103-1108出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2018.04.180
关键词
Edible coating; Chitosan; epsilon-Polylysine
资金
- Ministry of Oceans and Fisheries, Korea
In this study, we examined the effects of an e-polylysine (PL) and chitosan (CH) coating on the quality of shrimp under refrigeration. Pacific white shrimp (Litopenaeus vannamei) were coated with PI, CH, or CH + PL and stored at 4 degrees C for 15 days. The quality of shrimp was measured by observing changes in microbiota, pH, total volatile basic nitrogen (T VB-N), and sensory characteristics. Among the coating films, the CH + PL coating most effectively inhibited the growth of mesophilic and psychrotrophic bacteria, Pseudomonas spp., and H2S-producing bacteria. This coating increased the shelf life of shrimp by decreasing the amount of mesophilic and psychrotrophic bacteria, with inhibition greater than three log cycles on the ninth day of storage. In addition, the CH and CH + PL coatings effectively suppressed the formation of TVB-N compared with that in the control by 43% and 30%, respectively. The pH of all treated samples increased slowly compared with that of the control, but no significant difference was observed. Sensory quality was similar to microbial and physicochemical properties, and the acceptability of all treated samples gradually decreased. (C) 2018 Elsevier B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据