文献类型：期刊文献

英文题名：Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage

作者：Liu, Xiaoli[1];Zhang, Chaohua[2];Liu, Shucheng[2];Gao, Jialong[2];Cui, Steve W.[3];Xia, Wenshui[1]

机构：[1]Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Lihu Rd 1800, Wuxi 214122, Jiangsu, Peoples R China;[2]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[3]Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada

年份：2020

卷号：162

起止页码：1276

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：SCI-EXPANDED(收录号：WOS:000577953700036)、、WOS

基金：This work was granted financial support from National Natural Science Foundation of China (No.31700709), Fundamental Research Funds for the Central Universities (JUSRP11903), Guangdong Provincial Key Laboratory of Aquatic Product Processing and safety (GDPKLAPPS1902), and Guangdong higher education institution innovative teamof high value processing and utilization of aquatic products (GDOU2016030503).

语种：英文

外文关键词：Fully deacetylated chitosan; Clove essential oil; Kojic acid

外文摘要：The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA(0.25):CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (Delta E values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA(0.25):CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA(0.25):CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. (C) 2020 Elsevier B.V. All rights reserved.