Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing

Lihang Chen; Dexin Jiao; Bihe Zhou; Chen Zhu; Jingsheng Liu; Dali Zhang; Huimin Liu

doi:10.1002/fsn3.2939

Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing

Food Sci Nutr. 2022 May 28;10(10):3395-3404. doi: 10.1002/fsn3.2939. eCollection 2022 Oct.

Authors

Lihang Chen^{1

2}, Dexin Jiao^{1

2}, Bihe Zhou^{1

2}, Chen Zhu^{1

2}, Jingsheng Liu^{1

2}, Dali Zhang^{1

2}, Huimin Liu^{1

2}

Affiliations

¹ College of Food Science and Engineering Jilin Agricultural University Changchun China.
² National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China.

Abstract

The present work investigated the effects of high-pressure processing (200 and 400 MPa, 5 min) combined with chitosan-tea polyphenol (1.5% and 0.5% [w/v], respectively) coating to improve the quality and stability of shrimp (Penaeus monodon) during 28 days of storage. The chemical (pH, TVB-N, TBARS), microbiological, textural, chromatic characteristics, protein oxidation, and endogenous enzyme activities of shrimps were regularly evaluated. Results showed that the combination treatment exerted a better intense antimicrobial effect, stabilized shrimp's freshness, and resulted in lower pH and TVB-N than the control sample. Also, combined treated samples had better oxidative stability than a single treatment until the end of shelf life. Although combination treatment had no significant effect on endogenous proteases, the combined use of 400 MPa high-pressure and chitosan-tea polyphenol coating was most effective in inhibiting the bacteria and improved the hardness and chromatic characteristics of shrimp within the storage.

Keywords: coating treatment; high‐pressure processing; shelf life; shrimp.