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Environmental Chemistry Letters

, Volume 18, Issue 1, pp 61–74 | Cite as

Chitosan role for shelf-life extension of seafood

  • Piotr Kulawik
  • Ewelina Jamróz
  • Fatih ÖzogulEmail author
Review
  • 100 Downloads

Abstract

Chitosan, a deacetylated derivative of chitin, has many functional properties that can be used for processing, preservation and as food additive. Chitosan application can be done by edible coatings, direct addition to the batter, and tumbling in the chitosan solution. Chitosan exhibits antioxidant and antimicrobial properties. Here we review applications of chitosan in seafood products and effects on the shelf life of the stored product. Chitosan treatment is effective against two main spoilage factors of seafood: increased oxidation and microbiological spoilage. Chitosan treatment avoids the decrease of sensory scores during storage, and prolongs shelf life of chitosan-treated seafood products.

Keywords

Chitosan Seafood Antimicrobial properties Shelf life Antioxidant properties 

Notes

References

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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Department of Animal Products Technology, Faculty of Food TechnologyUniversity of Agriculture in CracowKrakówPoland
  2. 2.Institute of Chemistry, Faculty of Food TechnologyUniversity of Agriculture in CracowKrakówPoland
  3. 3.Department of Seafood Processing Technology, Faculty of FisheriesCukurova UniversityBalcalı, AdanaTurkey

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