Effects of vacuum tumbling with chitosan nanoparticles on the quality characteristics of cryogenically frozen shrimp

A chitosan-sodium tripolyphosphate (CH-TPP) nanoparticle solution was developed and applied to shrimp through vacuum tumbling, and the quality characteristics during frozen storage were evaluated. Four solutions were prepared: (1) a 1% acetic acid (AA) solution, (2) a 0.5% chitosan (CH) solution in the 1% AA solution, (3) a 0.167% sodium tripolyphosphate (TPP) solution in the 1% AA solution, and (4) a CH-TPP solution, prepared by adding 0.167% TPP to the CH solution. Shrimp meat was separately vacuum tumbled with the solutions, cryogenically frozen, and evaluated for quality characteristics during 120 days of frozen storage (-20 degrees C). Shrimp meat vacuum tumbled with distilled water and shrimp meat without vacuum tumbling were used as controls. CH and CH-TPP treated shrimp had lower aerobic plate counts compared to other treatments during the entire storage time. CH and CH-TPP treated shrimp retained their color, texture, and moisture contents. CH and CH-TPP treatments generated the highest reduction in lipid oxidation compared to other treatments at 120 days of storage at -20 degrees C. This study showed that a CH or CH-TPP solution combined with vacuum tumbling was effective at reducing aerobic plate counts and lipid oxidation in shrimp during frozen storage while maintaining desired physicochemical properties. (C) 2016 Elsevier Ltd. All rights reserved.