Document Type
Article
Publication Date
1-1-2014
Abstract
The potential of chitosan (CH) combined with sodium tripolyphosphate (TPP) nanoparticles as a glazing material for shrimp was investigated. Two CH-TPP nanoparticles glazing solutions were prepared: (1). A solution containing CH-TPP nanoparticles with 0.25(g/100mL) CH and 0.083(g/100mL) TPP (25CH-TPP) and (2). A solution containing CH-TPP nanoparticles with 0.5 (g/100mL) CH and 0.167 (g/100mL) TPP (50CH-TPP). Frozen shrimp samples were glazed with 25CH-TPP, 50CH-TPP, CH, TPP, acetic acid, and/or distilled water and then stored at-21°C for 30 days. Glazed and non-glazed shrimp (NG) samples were analyzed for moisture content, glazing yield, weight loss, color, cutting force, thiobarbituric acid reactive substances (TBARS), yeasts, molds, coliforms and aerobic counts after 1, 3, 5, 20, and 30d storage. Triplicate experiments were conducted and data statistically analyzed (α=0.05). Glazed shrimp had higher moisture than NG after 30dstorage. Among the glazes, 25CH-TPP and 50CH-TPP were the most effective in controlling lipid oxidation and reducing aerobic counts and yeasts and molds in shrimp. © 2014 Elsevier Ltd.
Publication Source (Journal or Book title)
LWT
First Page
172
Last Page
180
Recommended Citation
Solval, K., Espinoza Rodezno, L., Moncada, M., Bankston, J., & Sathivel, S. (2014). Evaluation of chitosan nanoparticles as a glazing material for cryogenically frozen shrimp. LWT, 57 (1), 172-180. https://doi.org/10.1016/j.lwt.2013.12.033