Effect of Edible Coating on Fresh-Keeping of Pacific White Shrimp (Litopenaeus vannamei) during Partially Frozen Storage

Abstract

Abstract: In order to inhibit the melanosis of Pacific white shrimp and prolong its shelf-life, M1 (0.05 g/L 4-hexylresorcinol (4-HR) + 0.15 g/L chitosan + 0.2 g/L Nisin) and M2 (0.05 g/L 4-HR + 1.5 g/L casein + 0.5 g/L sodium polyacrylate + 0.2 g/L Nisin) were used for the coating of Pacific white shrimp to prevent quality deterioration during storage at (－3±1)℃. The results showed that M1 and M2 treatments slowed down the increase of aerobic plate count (APC), total volatile basic nitrogen (TVB-N) and malonaldehyde (MDA) content of Pacific white shrimp, and melanosis was inhibited effectively during storage at (－3±1)℃. M1 treatment had the best bacteriostatic effect, while M2 treatment provided the best sensory assessment. Moreover, both treatments could resulted in an over 2-fold increase in the shelf-life of Pacific white shrimp.

Key words: Pacific white shrimp, coating, partially frozen storage

CLC Number:

References

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