We investigated the effects of chitosan (CH) combined with ε-polylysine (ε-PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were subjected to three preservation treatments (ε-PL, CH, and CH + ε-PL) and a control treatment. Sensory characteristics, total volatile basic nitrogen (TVB-N), adenosine triphosphate (ATP)-related compounds, K-values, volatile components, and texture were regularly assessed. The results showed that the sensory characteristics were effectively maintained, the increases in TVB-N, hypoxanthine, and K-value were delayed, and the putrid compounds were reduced by coating, especially with the chitosan combined with ε-polylysine. Treatment with chitosan combined with ε-polylysine was also shown to be a more effective preservation method for maintaining the texture quality of Chinese shrimp compared to treatment with ε-PL or CH alone. Therefore, this technique was demonstrated to be a promising method for maintaining the flavor and texture quality of Chinese shrimp during refrigerated storage.
Keywords: Chinese shrimp; chitosan; coating; flavor; storage; texture.
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