Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage

被引：12

作者：

Eddin, Abdulhakim Sharaf ^{[1
]}

Tahergorabi, Reza ^{[1
]}

机构：

[1] North Carolina Agr & Tech State Univ, Dept Family & Consumer Sci, Food & Nutr Sci Program, Greensboro, NC 27411 USA

来源：

FOODS | 2017年 / 6卷 / 09期

关键词：

surimi; shrimp; montmorillonite; quality; coating; PROTEIN-BASED FILM; LITOPENAEUS-VANNAMEI; PARAPENAEUS-LONGIROSTRIS; EDIBLE COATINGS; FROZEN SHRIMP; CHITOSAN; FISH; PRESERVATION; MELANOSIS; ISOLATE;

D O I：

10.3390/foods6090076

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Shrimp is a popular seafood throughout the world. However, shrimp is highly perishable due to biochemical, microbiological, or physical changes during postmortem storage. In this study, the effect of a surimi-based coating with and without montmorillonite (MMT) nanoclay on shrimp quality was evaluated during eight days of refrigerator storage. Use of a surimi-based coating resulted in reductions of aerobic plate counts (APC) up to 2 log units. The combined effect of the MMT and coating was observed. Surimi-based coating with MMT resulted in lower APC (p < 0.05) toward the end of storage. The application of surimi-based coating with MMT to the shrimp samples improved sensory quality and delayed lipid oxidation and color deterioration during storage time. In general, better texture was observed when coating was applied either with or without MMT. This study suggests that surimi-based coating may improve the quality of shrimp during refrigerated storage.

引用

页数：12

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