Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid
2018
Wang, Qianyun | Lei, Jun | Ma, Junjie | Yuan, Gaofeng | Sun, Haiyan
This study aimed to investigate the effect of chitosan-carvacrol coating with or without caprylic acid (CAP) on the quality of Pacific white shrimp (Litopenaeus vannamei) during 10days of iced storage. The result showed that chitosan-carvacrol coating significantly inhibited the increase in total aerobic plate count (TPC), pH and total volatile basic nitrogen content (TVB-N) of shrimp in comparison with the control. Chitosan-carvacrol coating also delayed the melanosis formation and changes of ΔE values, and improved the texture and sensory properties of shrimp. Moreover, incorporation of CAP potentiated the efficacy of chitosan-carvacrol coating in retarding the increase of TPC and TVB-N. Incorporation of CAP into chitosan-carvacrol coating also enabled the texture characteristics of shrimp to be retained greater degrees. These results suggested that chitosan-carvacrol coating may be promising to be used as active packaging for extending the shelf life, and incorporation of CAP may enhance the efficacy of the coating.
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