Galbanum nanocomposite coating containing Satureja khuzestanica essential oil for prolonging shrimp ( Metapenaeus affinis) shelf life at various temperatures

The effects of nanocomposite coatings based on galbanum gum (GG) and lignocellulose nanofibers (LCNF) containing Satureja khuzestanica essential oils (SKEO) (1 and 2%) on increasing the shelf life of shrimp and modeling the shelf life of shrimp during 12 days' storage at different temperatures of 0, 8, and 15 degrees C were investigated. During the storage period, total aerobic mesophilic bacteria (TMB), total psychrophilic bacteria (PBC), pseudomonas spp., lactic acid bacteria, H2S-producing bacteria, and chemical tests including volatile nitrogen bases (TVB-N) and thiobarbituric acid substances (TBARs) and pH increased in all treatments. The pattern of the parameters' increase in different groups was as the following: G + LN + SE2 < G + SE2 < G + LN + SE1 < G + SE1 < G + LN < G < C. The values of a & lowast; and b & lowast; parameters increase less with decreasing temperature during storage time and increasing the concentration of essential oil in the nanocomposites (P < 0.05). The sensory attributes of the coated shrimp samples were significantly more acceptable (P < 0.05). Integration of GG/LCNF/SKEO coating promisingly can improve the quality of shrimp samples during refrigerated storage. Artificial neural network sensitivity analysis (ANN model) as a computational tool to predict food quality showed that the storage time has the greatest effect on the quality of shrimp samples.