Effects of chitosan combined with ε‐polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage

• Main Authors: Zhen Zhang, Yunpo Huang, Xuesong Guo, Xin Meng, Handong Wu, Fang Guo, Shu‐ai Zhang, Dandan Li
• Format: Article
• Language: English
• Published: Wiley 2020-03-01
• Series: Food Science & Nutrition
• Subjects: Chinese shrimp; chitosan; coating; flavor; storage; texture
• Online Access: https://doi.org/10.1002/fsn3.1432

Abstract We investigated the effects of chitosan (CH) combined with ε‐polylysine (ε‐PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were subjected to three preservation treatments (ε‐PL, CH, and CH + ε‐PL) and a control treatment. Sensory characteristics, total volatile basic nitrogen (TVB‐N), adenosine triphosphate (ATP)‐related compounds, K‐values, volatile components, and texture were regularly assessed. The results showed that the sensory characteristics were effectively maintained, the increases in TVB‐N, hypoxanthine, and K‐value were delayed, and the putrid compounds were reduced by coating, especially with the chitosan combined with ε‐polylysine. Treatment with chitosan combined with ε‐polylysine was also shown to be a more effective preservation method for maintaining the texture quality of Chinese shrimp compared to treatment with ε‐PL or CH alone. Therefore, this technique was demonstrated to be a promising method for maintaining the flavor and texture quality of Chinese shrimp during refrigerated storage.