Food and Bioprocess Technology

, Volume 8, Issue 4, pp 907–915 | Cite as

Effect of Chitosan Nanoparticle Coatings on the Quality Changes of Postharvest Whiteleg Shrimp, Litopenaeus vannamei, During Storage at 4 °C

  • Yanbo Wang
  • Lin Liu
  • Jinru Zhou
  • Xinming Ruan
  • Junda Lin
  • Linglin Fu
Original Paper
First Online:
Received:
Accepted:

Abstract

The effect of chitosan coatings on quality changes of shrimp, Litopenaeus vannamei, was studied during a 10-day storage at 4 °C. Groups of treatment 1 (T-1), treatment 2 (T-2), and control were treated with carboxymethyl chitosan, chitosan nanoparticle, and deionized water, respectively. The lowest pH values (P < 0.05) were observed in T-2 on days 6, 8, and 10. Chitosan coatings significantly decreased (P < 0.05) total volatile basic nitrogen amounts and K values on the same day except day 0 and the lowest showed in T-2. Lower thiobarbituric acid (P < 0.05) and higher inosinic acid content (P < 0.05) were obtained in T-2 than those of the control on day 10. On day 10, the highest hardness and springiness (P < 0.05) and lowest total viable counts were obtained in T-2 followed by T-1 (P < 0.05). It suggested that chitosan nanoparticle coating exhibited better effect on quality maintenance of shrimp.

Keywords

Chitosan Nanoparticle Whiteleg shrimp Quality change Storage 
This is a preview of subscription content, log in to check access.

Notes

Acknowledgments

This work is supported by the Zhejiang Provincial Natural Science Foundation of China (LY14C200001), Transformation and Extension Fund of Agricultural Science and Technology of the Ministry of Science and Technology (No. 2013GB2C220535), and Science and Technology Foundation of Ningbo and Xiangshan (No. 2014C10006 and No. 2014C0001).

References

  1. Aider, M. (2010). Chitosan application for active bio-based films production and potential in the food industry: review. LWT - Food Science and Technology, 43, 837–842.CrossRefGoogle Scholar
  2. Alishahi, A., & Aïder, M. (2012). Applications of chitosan in the seafood industry and aquaculture: a review. Food and Bioprocess Technology, 5, 817–830.CrossRefGoogle Scholar
  3. Alishahi, A., Mirvaghefi, A., Rafie-Tehrani, M., Farahmand, H., Shojaosadati, S. A., Dorkoosh, F. A., et al. (2011a). Shelf life and delivery enhancement of vitamin C using chitosan nanoparticles. Food Chemistry, 126, 935–940.CrossRefGoogle Scholar
  4. Alishahi, A., Mirvaghefi, A., Tehrani, M. R., Farahmand, H., Koshio, S., Dorkoosh, F. A., et al. (2011b). Chitosan nanoparticle to carry vitamin C through the gastrointestinal tract and induce the nonspecific immunity system of rainbow trout (Oncorhynchus mykiss). Carbohydrate Polymers, 86, 142–146.CrossRefGoogle Scholar
  5. Cadun, A., Schubring, R., & Cakli, S. (2009). Comparison of retail marinated shrimp products available in German market according to physical parameters. Journal of Animal and Veterinary Advances, 8, 2568–2570.Google Scholar
  6. Cen, J., Wang, J., Li, L., Hao, S., Li, Z., Wen, G., Shi, H., & Zhou, W. (2008). Comparative study on quality evaluation of Litopenaeus vannamei cultured in different models. Journal of Fisheries of China, 32, 39–44.Google Scholar
  7. Du, W., Niu, S., Xu, Y., Xu, Z., & Fan, C. (2009). Antibacterial activity of chitosan tripolyphosphate nanoparticles loaded with various metal ions. Carbohydrate Polymers, 75, 385–389.CrossRefGoogle Scholar
  8. Duan, J. Y., Cherian, G., & Zhao, Y. Y. (2010). Quality enhancement in fresh and refrigerated lingcod (Ophiodon elongates) fillets. Food Chemistry, 119, 524–532.CrossRefGoogle Scholar
  9. Dutta, P. K., Tripathi, S., Mehrotra, G. K., & Dutta, J. (2009). Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry, 114, 1173–1182.CrossRefGoogle Scholar
  10. Fan, W. J., Sun, J. X., Chen, Y. C., Qiu, J., Zhang, Y., & Chi, Y. L. (2009). Effects of chitosan coating on quality and shelf life of silver carp during refrigerated storage. Food Chemistry, 115, 66–70.CrossRefGoogle Scholar
  11. Friedman, M., & Juneja, V. K. (2010). Review of antimicrobial and antioxidative activities of chitosans in food. Journal of Food Protection, 73, 1737–1761.Google Scholar
  12. Gatica, M. C., Monti, G., Gallo, C., Knowles, T. G., & Warriss, P. D. (2008). Effects of well-boat transportation on the muscle pH and onset of rigor mortis in Atlantic salmon. Veterinary Record, 163, 111–116.CrossRefGoogle Scholar
  13. Gonçalves, A., López-Caballero, M. E., & Nunes, M. L. (2003). Quality changes of deepwater pink shrimp (Parapenaeus longirostris) packed in modified atmospheres. Journal of Food Science, 68, 2586–2590.CrossRefGoogle Scholar
  14. Günlü, A., & Koyun, E. (2012). Effects of vacuum packaging and wrapping with chitosan-based edible film on the extension of the shelf life of sea bass (Dicentrarchus labrax) fillets in cold storage (4 °C). Food and Bioprocess Technology. doi: 10.1007/s11947-012-0833-6.Google Scholar
  15. Harrigan, W. F., & McCance, C. (1976). Laboratory methods in food and dairy microbiology. London: Academic.Google Scholar
  16. Huang, J., Chen, Q., Qiu, M., & Li, S. (2012). Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei). Journal of Food Science, 77, C491–C496.CrossRefGoogle Scholar
  17. Jiang, M. K., Liu, S. Y., & Wang, Y. F. (2011). Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei). Journal of Food Science, 76, M204–M209.CrossRefGoogle Scholar
  18. Kawai, M., Okiyama, A., & Ueda, Y. (2002). Taste enhancements between various amino acids and IMP. Chemical Senses, 27, 739–745.CrossRefGoogle Scholar
  19. Koohmaraie, M., & Geesink, G. H. (2006). Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Science, 74, 34–43.CrossRefGoogle Scholar
  20. Lee, G. H., Suriyaphan, O., & Cadwallader, K. R. (2001). Aroma components of cooked tail meat of American lobster (Homarus americanus). Journal of Agricultural and Food Chemistry, 49, 4324–4332.CrossRefGoogle Scholar
  21. Limbo, S., Sinelli, N., Torri, L., & Riva, M. (2009). Freshness decay and shelf life predictive modeling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose. LWT--Food Science and Technology, 42, 977–984.CrossRefGoogle Scholar
  22. López-Caballero, M. E., Martínez-Alvarez, O., Gómez-Guillén, M. C., & Montero, P. (2007). Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. International Journal of Food Science and Technology, 42, 1029–1038.CrossRefGoogle Scholar
  23. Mu, H., Chen, H., Fang, X., Mao, J., & Gao, H. (2012). Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage. Journal of the Science of Food and Agriculture, 92, 2177–2182.CrossRefGoogle Scholar
  24. Nirmal, N. P., & Benjakul, S. (2010). Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze-thawing during refrigerated storage. Food Control, 21, 1263–1271.CrossRefGoogle Scholar
  25. No, H. K., & Meyers, S. P. (1995). Preparation and characterization of chitin and chitosan—a review. Journal of Aquatic Food Product Technology, 4, 27–52.CrossRefGoogle Scholar
  26. No, H. K., Meyers, S. P., Prinyawiwatkul, W., & Xu, Z. (2007). Applications of chitosan for improvement of quality and shelf life of foods: a review. Journal of Food Science, 72, R87–100.CrossRefGoogle Scholar
  27. Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120, 193–198.CrossRefGoogle Scholar
  28. Pacquit, A., Lau, K. T., McLaughlin, H., Frisby, J., Quilty, B., & Diamond, D. (2006). Development of a volatile amine sensor for the monitoring of fish spoilage. Talanta, 69, 515–520.CrossRefGoogle Scholar
  29. Park, S., Marsh, K. S., & Dawson, P. (2010). Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extension. Meat Science, 85, 493–499.CrossRefGoogle Scholar
  30. Prashanth, K. V. H., & Tharanathan, R. N. (2007). Chitin/chitosan: modifications and their unlimited application potential—an overview. Trends in Food Science & Technology, 18, 117–131.CrossRefGoogle Scholar
  31. Ryder, J. M. (1985). Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 33, 678–680.CrossRefGoogle Scholar
  32. Shahidi, F., Arachchi, J. K. V., & Jeon, Y. (1999). Food applications of chitin and chitosan. Trends in Food Science & Technology, 10, 37–51.CrossRefGoogle Scholar
  33. Souza, B. W. S., Cerqueira, M. A., Ruiz, J. T. M., Casariego, A., Teixeira, J. A., & Vicente, A. A. (2010). Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar). Journal of Agricultural and Food Chemistry, 58, 11456–11462.CrossRefGoogle Scholar
  34. Tarladgis, B. G., Watts, B. M., Younathan, M. T., & Dugan, J. R. L. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists’ Society, 37, 44–48.CrossRefGoogle Scholar
  35. Wang, Y., & Li, J. (2011). Effects of chitosan nanoparticles on survival, growth and meat quality of tilapia, Oreochromis nilotica. Nanotoxicology, 5, 425–431.CrossRefGoogle Scholar
  36. Wu, Y., Li, W., & Xie, M. (2005). Improved determination method for inosinic acid in animal muscles using high-performance liquid chromatography (HPLC). Food Science, 26, 191–193.Google Scholar
  37. Yomota, C., Miyazaki, T., & Okada, S. (1993). Determination of the viscometric constants for chitosan and the application of universal calibration procedure in its gel permeation chromatography. Colloid & Polymer Science, 271, 76–82.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Yanbo Wang
    • 1
  • Lin Liu
    • 1
  • Jinru Zhou
    • 1
  • Xinming Ruan
    • 3
  • Junda Lin
    • 2
  • Linglin Fu
    • 1
  1. 1.Key Laboratory for Food Microbial Technology of Zhejiang ProvinceFood Quality & Safety Department of Zhejiang Gongshang UniversityHangzhouChina
  2. 2.Department of Biological SciencesFlorida Institute of TechnologyMelbourneUSA
  3. 3.College of Life SciencesZhejiang University of Traditional Chinese MedicineHangzhouChina

Personalised recommendations