The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage

Taghani, Tahereh; Shabanpour, Bahareh; Pourashouri, Parastoo; Alishahi, Alireza

doi:10.22101/JRIFST.2020.218798.1158

The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage

Document Type : Original Paper

Authors

¹ MSc. Graduated, Department of, Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

² Professor, Department of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

³ Associate Professor, Department of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

10.22101/JRIFST.2020.218798.1158

Abstract

In this study, the effects of the coating by chitosan (Cs) and its oligosaccharides (CsO) on some quality properties of peeled vannamei shrimp (Litopenaeus vannamei) during 3 months of frozen storage were compared with sodium pyrophosphate (SPP) (1 and 2%), Cs-SPP (1 and 2%) and CsO-SPP (1 and 2%). The moisture content, conjugated dienes (CD), thiobarbituric acid (TBA), color and texture properties of the samples were analyzed. The results showed that coating of shrimp by chitosan and its oligosaccharides, alone or in combination with SPP showed signiﬁcant effects on the texture characteristics (springiness and chewiness) compared with the control and SPP-treated batches (p < /em><0.05). The CD and TBA indices showed an increasing trend during storage (p < /em><0.05). In the immersed treatments at CS 1% and in combination treatment with SPP, the TBA value was increased of 0.28 to 0.58 and 0.82 mg malondialdehyde/kg. This index was increased in the control and SPP (1 and 2%) to the 0.92 to 0.97 mg malondialdehyde/kg. According to the results, the treatments coated by chitosan and its oligosaccharide alone or in combination with sodium pyrophosphate had an effective role in inhibiting lipid oxidation and preventing its undesirable effects on frozen shrimp. In addition, color parameters (L*, a*, b*) in the treated samples by chitosan showed positive effects on stabilizing and improving the color of frozen shrimp during storage. Overall, the coating by chitosan and its oligosaccharides could maintain the quality of peeled frozen shrimp.

Keywords

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