F Rezaei1, S S Shekarforoush2, S Hosseinzadeh2, S Basiri2. 1. Ph.D. Student in Food Hygiene, Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran. 2. Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
Abstract
BACKGROUND: The quality of shrimp, as high perishable seafood, can readily be effected by microbial, chemical, and physical alterations during storage. AIMS: In this study, carboxymethyl cellulose (CMC) coating either alone or incorporated with variable levels of clove oil nanoemulsion (CNE) (10, 20, and 30 mg/ml) was developed to sustain the quality of shrimp during refrigerated storage. METHODS: Changes in microbial, chemical, textural, color (L*, a*, b*), and sensory parameters of the studied groups evaluated through distinct experimental approaches. RESULTS: Based on our results, the pattern of increase in the aerobic plate count (APC) and psychrotrophic bacterial count (PBC) in different groups were reported as the following order: CMC + CNE < CMC < control. Also, CMC and CNE integration decreased the upward trend of total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) compared to that of the control group during storage at 4°C for 10 days (P<0.05). During the storage period, the decrease of the L* value in the control group was greater than the others; whereas, the lowest a* and b* values were observed in this group (P<0.05). Besides, the textural and sensory properties of coated shrimp were significantly more acceptable (P<0.05). CONCLUSION: Integration of CNE in CMC coating promisingly improves the quality of shrimp during refrigerated storage.
BACKGROUND: The quality of shrimp, as high perishable seafood, can readily be effected by microbial, chemical, and physical alterations during storage. AIMS: In this study, carboxymethyl cellulose (CMC) coating either alone or incorporated with variable levels of clove oil nanoemulsion (CNE) (10, 20, and 30 mg/ml) was developed to sustain the quality of shrimp during refrigerated storage. METHODS: Changes in microbial, chemical, textural, color (L*, a*, b*), and sensory parameters of the studied groups evaluated through distinct experimental approaches. RESULTS: Based on our results, the pattern of increase in the aerobic plate count (APC) and psychrotrophic bacterial count (PBC) in different groups were reported as the following order: CMC + CNE < CMC < control. Also, CMC and CNE integration decreased the upward trend of total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) compared to that of the control group during storage at 4°C for 10 days (P<0.05). During the storage period, the decrease of the L* value in the control group was greater than the others; whereas, the lowest a* and b* values were observed in this group (P<0.05). Besides, the textural and sensory properties of coated shrimp were significantly more acceptable (P<0.05). CONCLUSION: Integration of CNE in CMC coating promisingly improves the quality of shrimp during refrigerated storage.