Effect of chitosan coating combined with custard apple (Annona squamosa l.) peel extract on the quality of pacific white shrimp during cold storage

  • Trang Nguyen Thi Nong Lam University - Ho Chi Minh City, Faculty of Chemical Engineering and Food Technology, Ho Chi Minh city 700000, Vietnam; Industrial University of Ho Chi Minh City, Institute of Biotechnology and Food Technology, Ho Chi Minh city 700000, Vietnam https://orcid.org/0000-0002-9792-7202
  • Phuong-Nhung Tran Thi Industrial University of Ho Chi Minh City, Institute of Biotechnology and Food Technology, Ho Chi Minh city 700000, Vietnam https://orcid.org/0000-0001-5733-8545
  • Quynh Ha Truong Tu Industrial University of Ho Chi Minh City, Institute of Biotechnology and Food Technology, Ho Chi Minh city 700000, Vietnam https://orcid.org/0000-0001-6249-6708
  • Huan Phan Tai Nong Lam University - Ho Chi Minh City, Faculty of Chemical Engineering and Food Technology, Ho Chi Minh city 700000, Vietnam https://orcid.org/0000-0002-7457-7975

Abstract

This study examined the changes in the quality of the Pacific white shrimps coated with chitosan incorporated with custard apple peel extract (ASE). Generally, there was a positive effect on texture, color, and biochemical characteristics of shrimp samples treated with either chitosan coating or chitosan coating combined with ASE as against the control after 12 days of storage at 4°C. The increases in the values of weight loss, pH, peroxide values, total volatile basic nitrogen, and thiobarbituric acid reactive substances of shrimps were significantly inhibited in shrimps treated with a chitosan-ASE coating. Coating with chitosan combined with ASE at a concentration of 300 mg GAE/L was proven as the most effective preservation method for whiteleg shrimp during cold storage. Thereby, it may suggest that the combination of chitosan and ASE could be used as an effective alternative for the natural coating to extend the shelf-life and maintain the shrimp quality.

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Veröffentlicht
2022-03-29
Zitationsvorschlag
Nguyen Thi, Trang, Phuong-Nhung Tran Thi, Quynh Ha Truong Tu, und Huan Phan Tai. 2022. „Effect of Chitosan Coating Combined With Custard Apple (Annona Squamosa L.) Peel Extract on the Quality of Pacific White Shrimp During Cold Storag“e. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 46 (1), 108-24. https://doi.org/https://doi.org/10.35219/foodtechnology.2022.1.09.
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ORIGINAL ARTICLES