Physicochemical and microbiological qualities of shrimp (Litopenaeus vannamei) coated with pectin incorporated with green tea spent extract during refrigerated storage

Information from the abstract

This study developed and characterized a pectin (PEC) based coating incorporated with green tea spent extract (GTSE) and/or nisin. Further, Pacific white shrimp were treated with the developed coating and investigated for physicochemical, textural, microbial, and melanosis formation during refrigerated storage for 12 days. Among the four coating solutions, PEC-2 had higher homogeneity (583.6 nm) and antioxidant activity (DPPH: 76.73% and ABTS: 70.95%). Shrimp coated with PEC-4 showed higher quality parameters, maintaining pH (7.12), minimizing weight loss (5.07%), preserving textural integrity (hardness, 1723.0 g), lowering lipid oxidation (2.61 mg MDA/kg meat), protein degradation (27.13 mg N/100 g meat), and microbial count (TVC: 6.0 log cfu/g and PBC: 5.0 log cfu/g). A lower melanosis score was noted in PEC-2 and PEC-4-coated shrimp (7.0). The results indicated that the combined effects of GTSE and nisin in PEC-4 (1% pectin + 0.1% GTSE + 25 ppm nisin) provided comprehensive protection against shrimp quality deterioration. PEC-4 coating could be used at industry scale to protect shrimp quality during the cold supply chain. Further optimization of ingredients used in coating is warranted, and sensory attributes of coated shrimp should be investigated.

Why this record is monitored

This record has an Impact Signal of 74/100 based on recency, source, collaboration, and bibliographic signals. It prioritizes monitoring and is not a judgment of research quality.

Related topics: Meat and Animal Product Quality · Postharvest Quality and Shelf Life Management · Nanocomposite Films for Food Packaging