Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage
The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Liu, Xiaoli [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020transfer abstract |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Automated DNA hybridization transfer with movable super-paramagnetic microbeads in a microflow reactor - Penchovsky, Robert ELSEVIER, 2019, structure, function and interactions, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:162 ; year:2020 ; day:1 ; month:11 ; pages:1276-1282 ; extent:7 |
| Links: |
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| DOI / URN: |
10.1016/j.ijbiomac.2020.06.248 |
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| 245 | 1 | 0 | |a Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage |
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| 520 | |a The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. | ||
| 520 | |a The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. | ||
| 700 | 1 | |a Zhang, Chaohua |4 oth | |
| 700 | 1 | |a Liu, Shucheng |4 oth | |
| 700 | 1 | |a Gao, Jialong |4 oth | |
| 700 | 1 | |a Cui, Steve W. |4 oth | |
| 700 | 1 | |a Xia, Wenshui |4 oth | |
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10.1016/j.ijbiomac.2020.06.248 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001156.pica (DE-627)ELV051594188 (ELSEVIER)S0141-8130(20)33703-X DE-627 ger DE-627 rakwb eng 570 610 VZ 58.30 bkl 50.22 bkl 44.09 bkl Liu, Xiaoli verfasserin aut Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage 2020transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. Zhang, Chaohua oth Liu, Shucheng oth Gao, Jialong oth Cui, Steve W. oth Xia, Wenshui oth Enthalten in Elsevier Penchovsky, Robert ELSEVIER Automated DNA hybridization transfer with movable super-paramagnetic microbeads in a microflow reactor 2019 structure, function and interactions New York, NY [u.a.] (DE-627)ELV002200198 volume:162 year:2020 day:1 month:11 pages:1276-1282 extent:7 https://doi.org/10.1016/j.ijbiomac.2020.06.248 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 58.30 Biotechnologie VZ 50.22 Sensorik VZ 44.09 Medizintechnik VZ AR 162 2020 1 1101 1276-1282 7 |
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10.1016/j.ijbiomac.2020.06.248 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001156.pica (DE-627)ELV051594188 (ELSEVIER)S0141-8130(20)33703-X DE-627 ger DE-627 rakwb eng 570 610 VZ 58.30 bkl 50.22 bkl 44.09 bkl Liu, Xiaoli verfasserin aut Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage 2020transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. Zhang, Chaohua oth Liu, Shucheng oth Gao, Jialong oth Cui, Steve W. oth Xia, Wenshui oth Enthalten in Elsevier Penchovsky, Robert ELSEVIER Automated DNA hybridization transfer with movable super-paramagnetic microbeads in a microflow reactor 2019 structure, function and interactions New York, NY [u.a.] (DE-627)ELV002200198 volume:162 year:2020 day:1 month:11 pages:1276-1282 extent:7 https://doi.org/10.1016/j.ijbiomac.2020.06.248 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 58.30 Biotechnologie VZ 50.22 Sensorik VZ 44.09 Medizintechnik VZ AR 162 2020 1 1101 1276-1282 7 |
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10.1016/j.ijbiomac.2020.06.248 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001156.pica (DE-627)ELV051594188 (ELSEVIER)S0141-8130(20)33703-X DE-627 ger DE-627 rakwb eng 570 610 VZ 58.30 bkl 50.22 bkl 44.09 bkl Liu, Xiaoli verfasserin aut Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage 2020transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. Zhang, Chaohua oth Liu, Shucheng oth Gao, Jialong oth Cui, Steve W. oth Xia, Wenshui oth Enthalten in Elsevier Penchovsky, Robert ELSEVIER Automated DNA hybridization transfer with movable super-paramagnetic microbeads in a microflow reactor 2019 structure, function and interactions New York, NY [u.a.] (DE-627)ELV002200198 volume:162 year:2020 day:1 month:11 pages:1276-1282 extent:7 https://doi.org/10.1016/j.ijbiomac.2020.06.248 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 58.30 Biotechnologie VZ 50.22 Sensorik VZ 44.09 Medizintechnik VZ AR 162 2020 1 1101 1276-1282 7 |
| allfieldsGer |
10.1016/j.ijbiomac.2020.06.248 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001156.pica (DE-627)ELV051594188 (ELSEVIER)S0141-8130(20)33703-X DE-627 ger DE-627 rakwb eng 570 610 VZ 58.30 bkl 50.22 bkl 44.09 bkl Liu, Xiaoli verfasserin aut Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage 2020transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. Zhang, Chaohua oth Liu, Shucheng oth Gao, Jialong oth Cui, Steve W. oth Xia, Wenshui oth Enthalten in Elsevier Penchovsky, Robert ELSEVIER Automated DNA hybridization transfer with movable super-paramagnetic microbeads in a microflow reactor 2019 structure, function and interactions New York, NY [u.a.] (DE-627)ELV002200198 volume:162 year:2020 day:1 month:11 pages:1276-1282 extent:7 https://doi.org/10.1016/j.ijbiomac.2020.06.248 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 58.30 Biotechnologie VZ 50.22 Sensorik VZ 44.09 Medizintechnik VZ AR 162 2020 1 1101 1276-1282 7 |
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10.1016/j.ijbiomac.2020.06.248 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001156.pica (DE-627)ELV051594188 (ELSEVIER)S0141-8130(20)33703-X DE-627 ger DE-627 rakwb eng 570 610 VZ 58.30 bkl 50.22 bkl 44.09 bkl Liu, Xiaoli verfasserin aut Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage 2020transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. Zhang, Chaohua oth Liu, Shucheng oth Gao, Jialong oth Cui, Steve W. oth Xia, Wenshui oth Enthalten in Elsevier Penchovsky, Robert ELSEVIER Automated DNA hybridization transfer with movable super-paramagnetic microbeads in a microflow reactor 2019 structure, function and interactions New York, NY [u.a.] (DE-627)ELV002200198 volume:162 year:2020 day:1 month:11 pages:1276-1282 extent:7 https://doi.org/10.1016/j.ijbiomac.2020.06.248 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 58.30 Biotechnologie VZ 50.22 Sensorik VZ 44.09 Medizintechnik VZ AR 162 2020 1 1101 1276-1282 7 |
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Enthalten in Automated DNA hybridization transfer with movable super-paramagnetic microbeads in a microflow reactor New York, NY [u.a.] volume:162 year:2020 day:1 month:11 pages:1276-1282 extent:7 |
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Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage |
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coating white shrimp (litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage |
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Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage |
| abstract |
The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. |
| abstractGer |
The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. |
| abstract_unstemmed |
The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus vannamei) during 15 days at cold storage. The results indicated that FDCH1:KA0.25:CEO0.25 coating significantly inhibited the increase in total aerobic plate count, total volatile basic nitrogen content and pH of shrimp in comparison with the control. Moreover, compared with the control, the changes of total color difference (ΔE values) and melanosis were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by FDCH1:KA0.25:CEO0.25, suggesting that there is a synergistic effect between FDCH, KA, and CEO. In addition, a significant (P < 0.05) reduction in weight loss was observed for coated shrimp during the storage. The results suggested that FDCH1:KA0.25:CEO0.25 coating may be promising to be used as active packaging for extending the shelf life, and incorporation of KA and CEO may enhance the efficacy of the coating. |
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Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage |
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