Effect of Chitosan Film Coating Combined with Orange Peel Essential Oil on the Shelf Life of Deepwater Pink Shrimp

In this study, effect of chitosan films combined with orange ( Citrus sinensis (L.) Osbeck) peel essential oil on the shelf life of deepwater pink shrimp ( Parapenaeus longirostris Lucas 1846) was aimed. Chitosan (CH) and 2% orange peel essential oil (OPEO) combinated chitosan (CH+OPEO) were used fo...

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Bibliographic Details
Published in:Food and bioprocess technology 2017-05, Vol.10 (5), p.842-853
Main Authors: Alparslan, Yunus, Baygar, Taçnur
Format: Article
Language:English
Subjects:
Agriculture
Biotechnology
Chemical composition
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chitosan
Coating effects
Coatings
Cold storage
Essential oils
Food Science
Fruits
Melanosis
Oils & fats
Oranges
Original Paper
Shelf life
Shrimps
Thickness
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Summary:In this study, effect of chitosan films combined with orange ( Citrus sinensis (L.) Osbeck) peel essential oil on the shelf life of deepwater pink shrimp ( Parapenaeus longirostris Lucas 1846) was aimed. Chitosan (CH) and 2% orange peel essential oil (OPEO) combinated chitosan (CH+OPEO) were used for preparing film forming solution. Thickness and microstructure of the films, nutritional composition, sensory and melanosis evaluation, chemical, physical, and microbiological analyses were performed periodically and shelf-life was performed during the storage period of 15 days. The combination of chitosan film with OPEO was effective in prolonging the shelf life of fresh shrimps to 15 days (CH+OPEO), whereas the only chitosan-coated group had a shelf life of 10 days (CH) and the samples packaged without chitosan film had a shelf life of 7 days (control). The results of the study suggested that edible chitosan coatings together with OPEO preserved the shrimps and maintained the shelf life throughout the refrigerated storage period.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-017-1862-y