Effect of nano-SiO2-LDPE packaging on biochemical, sensory, and microbiological quality of Pacific white shrimp Penaeus vannamei during chilled storage

A novel nano-SiO2 modified low density polyethylene (NSLDPE) packaging was prepared by blending LDPE with nano-SiO2 in this study. Its effect on the quality of Pacific white shrimp Penaeus vannamei during 8-day storage at (4 +/- A 1) A degrees C and compared NSLDPE with existing LDPE were investigated. The effect of NSLDPE packaging on the shrimp was compared with normal LDPE by analyzing the microbiological and physicochemical indices. Results showed that shrimp packaged in NSLDPE packaging possessed higher sensory evaluation score and stronger water holding capacity. NSLDPE packaging inhibited the polyphenoloxidase activity and melanosis occurrence and reduced the contents of thiobarbituric acid reactive substances, total volatile base nitrogen and K value by 25.48, 8.09, and 22.22 % at the end of storage when compared with LDPE packaging, respectively. Additionally, NSLDPE packed shrimps remained the commercial acceptability for 8 days, while the total viable counts of control reached to a limiting level for shrimp processing (1 x 10(6) CFU g(-1)) after 6 days. NSLDPE packaging delayed the deterioration by improved gas barrier, inhibited endoenzyme activity, antimicrobial effect, and extended the shelf life of shrimp by nearly 33 %. Therefore, NSLDPE packaging should be recommended as a promising alternative method to maintain the quality of Pacific white shrimp.