Efficacy of Chitosan Oligosaccharide Combined with Cold Atmospheric Plasma for Controlling Quality Deterioration and Spoilage Bacterial Growth of Chilled Pacific White Shrimp (Litopenaeus vannamei)

Mijia Yu; Yixuan Ding; Qi Du; Yueqin Liao; Wenhua Miao; Shanggui Deng; Patrick J Cullen; Rusen Zhou

doi:10.3390/foods12091763

Efficacy of Chitosan Oligosaccharide Combined with Cold Atmospheric Plasma for Controlling Quality Deterioration and Spoilage Bacterial Growth of Chilled Pacific White Shrimp (Litopenaeus vannamei)

Foods. 2023 Apr 24;12(9):1763. doi: 10.3390/foods12091763.

Authors

Mijia Yu¹, Yixuan Ding¹, Qi Du¹, Yueqin Liao¹, Wenhua Miao¹, Shanggui Deng¹, Patrick J Cullen², Rusen Zhou²

Affiliations

¹ Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China.
² School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, NSW 2006, Australia.

Abstract

A novel food processing technique based on the combination of cold atmospheric plasma (CAP) and chitosan oligosaccharide treatment (COS) was developed to enhance antibacterial performance and extend the shelf life of Pacific white shrimp (Litopenaeus vannamei). Effects of different treatments on the microbial community composition, physicochemical properties, and post-storage behaviors of Pacific white shrimp were evaluated during chilled storage for up to 10 days. Results showed that the synergistic effects of COS and CAP could be obtained, largely inhibiting the growth of microorganisms. The content of total volatile basic nitrogen (TVB-N), total viable counts (TVC), and pH value in treated groups were lower than in the control group and the loss of moisture content, water activity, and sensory score were observed. Compared to the control group, shrimp was on the verge of spoilage on the 6th day of storage, while the COS-CAP-treated shrimp had a 4-day lag period. Moreover, the COS and CAP could effectively inhibit the growth of Aliivibrio, the predominant microbial group in the ultimate storage period. This study suggests that the combined utilization of COS and CAP could be a high-efficacy technique for extending the shelf-life of shrimp.

Keywords: Litopenaeus vannamei; chilled storage; combined treatment; microbiota composition; quality properties.

Grants and funding

This work was supported by the National Key R&D Program of China (Ministry of Science and Technology of China, 2021YFD2100504) and the Science and Technology Project of Zhejiang Province (Science and Technology Department of Zhejiang Province, 2021R51006).