Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Effect of chitosan coating combined with hypotaurine on the quality of shrimp (Litopenaeus vannamei) during storage

  • Chen, Meiyu (College of Food Science and Engineering, Hainan Tropical Ocean University) ;
  • Hu, Lingping (College of Food Science and Engineering, Hainan Tropical Ocean University) ;
  • Hu, Zhiheng (College of Food Science and Engineering, Hainan Tropical Ocean University) ;
  • Zhou, Yaqi (College of Food Science and Engineering, Hainan Tropical Ocean University) ;
  • Li, Gaoshang (College of Food Science and Engineering, Hainan Tropical Ocean University) ;
  • Chin, Yaoxian (College of Food Science and Engineering, Hainan Tropical Ocean University) ;
  • Hu, Yaqin (College of Food Science and Engineering, Hainan Tropical Ocean University)
  • Received : 2021.10.15
  • Accepted : 2021.12.30
  • Published : 2022.02.28
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Abstract

This study aimed to investigate the effect of different coating materials on the quality of shrimp (Litopenaeus vannamei) during chilled storage for 10 days. Fresh shrimp were randomly divided into five groups: the control group, the hypotaurine treatment group (2%), the chitosan group (1%), the hypotaurine + chitosan group (2% hypotaurine solution with 1% of chitosan), and the sodium metabisulfite treatment group (1.25%). Compared with other treatments, the lower accumulation of total visible counts (TVC, 5.25 Log10 CFU/g), total volatile basic nitrogen (TVB-N, 22.5 mg/100 g) and thiobarbituric acid values (TBA, 0.58 mg MDA/kg) suggested that coating of chitosan-hypotaurine could retard the microbial activity, protein degradation and lipid oxidation of shrimp. Meanwhile, results demonstrated that the chitosan coating combined with hypotaurine showed an excellent performance in inhibiting quality deterioration (pH 7.5, ∆E 7.0, hardness 393 g, and elasticity 0.69). Furthermore, the melanosis degree of shrimp was alleviated, and the sensory parameters, including appearance, odor and texture, were maintained to the acceptable level by chitosan based hypotaurine treatment during the chilled storage.

Keywords

Acknowledgement

This work was financially supported by the foundation of National Natural Science Foundation of China (Foundation of NSFC31871868),Hainan Province Natural Science Foundation of China (321CXTD1012), and Scientific Research Foundation of Hainan Tropical Ocean University (RHDRC202117).

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