首页|Shelf-life extension of pacific white shrimp using tragacanth gum-based coatings containing Persian lime peel (Citrus latifolia) extract
Shelf-life extension of pacific white shrimp using tragacanth gum-based coatings containing Persian lime peel (Citrus latifolia) extract
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NSTL
Elsevier
Assessment of edible tragacanth gum (TG) coating enriched with Persian lime peel (Citrus latifolia) extract (LPE) on the quality, and shelf life of cold stored Pacific white shrimp (Litopenaeus vannamei) was studied. Therefore, shrimps were divided into 5 groups and were immersed in distilled water (control), TG (1.5%), TG (1.5%) contained 1.25% sodium metabisulfite (SMS), and TG (1.5%) contained 1 or 2% of LPE, respectively, and were kept at 4 degrees C for ten days. The microbial (aerobic plate counts, psychrophilic bacteria count, lactic acid bacteria, H2S producing bacteria, and Pseudomonas spp.), physical and biochemical (pH, TVB-N, TMA-N, TBARS, color, and texture), and sensory (appearance, odor, texture) assessment were intermittently measured and analyzed. The results indicated that the TG coating improved the quality characteristics of shrimp, slightly, while its combination with LPE, increased the microbial shelf life of shrimp up to four days. Adding LPE to TG not only reduced the melanosis (p < 0.05), but also improved the physico-chemical, and sensory properties of shrimp. Therefore, its use for the improvement of shrimp quality, without sulfite residue hazard, during cold storage is recommended.
NSTL
Elsevier
