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Application of chitosan and gelatin based active packaging films for peeled shrimp preservation: A novel functional wrapping design

Mohebi, Ehsan, Shahbazi, Yasser
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.76 pp. 108-116
Enterobacteriaceae, Listeria monocytogenes, Pseudomonas, Shewanella putrefaciens, Ziziphora clinopodioides, antibacterial properties, cellulose, chitosan, cold storage, color, essential oils, gelatin, lactic acid bacteria, nanoparticles, odors, packaging films, plate count, pomegranates, probability, psychrotrophic bacteria, shelf life, shrimp, texture, total volatile basic nitrogen
The aim of the present study was to evaluate the effects of chitosan (Ch) and gelatin (Ge) films containing Ziziphora clinopodioides essential oil (ZEO; 0 and 1%), pomegranate peel extract (PPE; 0 and 1%) and cellulose nanoparticle (CN; 0 and 1%), separately and in combination, on survival of Listeria monocytogenes and shelf life extension of fresh shrimp during refrigerated storage. The control and wrapped shrimps were evaluated for chemical (PV and TVB-N), bacterial (mesophilic and psychrotrophic bacteria, Pseudomonas spp., P. fluorescens, Shewanella putrefaciens, lactic acid bacteria and Enterobacteriaceae) and sensory properties (odor, color, texture and acceptability). All wrapped shrimps in Ch and Ge films had lower bacterial counts compared to control (P < 0.05). Final population of L. monocytogenes was decreased 2–3 log CFU/g in treated samples compared to control (P < 0.05). The bacterial population of shrimps wrapped in Ch films were significantly lower than those wrapped in Ge films probability due to the inherent antibacterial property of Ch (P < 0.05). The groups treated with CN had insignificantly lower bacterial count compared straight film (P > 0.05). The Ch group treated with ZEO 1% + PPE 1% + CN 1% had the best antibacterial effectiveness and also the highest organoleptic scores after 11 days (P < 0.05).