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http://dx.doi.org/10.13103/JFHS.2017.32.5.363

The Effect of Chitosan Coating Combined with Carvacrol and Thymol on Microbial and Quality Characteristics of Litopenaeus vannamei during Cold Storage  

Ko, Bong Soo (Research and Development Center, Namyang Dairy Products Corporation)
Park, Mi-Jung (Department of Food and Nutrition, Kookmin University)
Gwak, Seung-Hae (Department of Food and Nutrition, Kookmin University)
Oh, Se-Wook (Department of Food and Nutrition, Kookmin University)
Publication Information
Journal of Food Hygiene and Safety / v.32, no.5, 2017 , pp. 363-370 More about this Journal
Abstract
In this study, we stored frozen shrimp (Litopenaeus vannamei) at $4^{\circ}C$ during 12 days and investigated the effect of chitosan coating with natural preservatives (0.05% carvacrol, 0.05% thymol) on the growth of microorganism (mesophilic bacteria, psychrophilic bacteria, Pseudomonas spp., $H_2S$ producing bacteria) and physiological characteristics (total volatile basic nitrogen and pH) and sensory evaluation (appearance, odor and general acceptance). Chitosan coating with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) had inhibited the growth of all the target microorganism and showed the significant antimicrobial activity (p < 0.05) to mesophilic bacteria, psychrophilic bacteria and $H_2S$ producing bacteria until 12 day (the last day of this study). These treated groups had showed the significant difference (p < 0.05) in total volatile basic nitrogen and all the sensory characteristics but not in pH. Therefore, chitosan coating combined with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) showed the effective antimicrobial activity on major spoilage microorganism on shrimp and could be used to elongate the shelf life of refrigerated shrimp.
Keywords
Antimicrobial Activity; Shrimp; Litopenaeus vannamei; Carvacrol; Thymol; Chitosan Coating;
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