Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage

AUTOR(ES)

YAN, Fen; WANG, Mei; CHEN, Xinghang; LI, Xiaoyue; WU, Yiqun; FU, Caili

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2020-12

RESUMO

Abstract In this study, we investigated the influence of alginate oligosaccharides (AOS) coating on the quality of white shrimp (P. vannamei) at 4 ± 1 °C. We measured shrimp quality by surveying changes in certain properties, such as sensory quality, the microbiota, total volatile basic nitrogen (TVB-N), pH, and sensory characteristics. Compared to control group, AOS coating effectively stopped the growth of bacteria and decreased the formation of TVB-N (from 40% down to 30%). The pH of samples treated with AOS was visibly lower than that of the control group. The sensory quality of the AOS coated shrimp resembled microbial and physicochemical properties, and the acceptability was improved. Furthermore, we found the abundance of spoilage microorganisms, such as Shewanella and Pseudoalteromonas, in AOS coated groups is reduced compared to control groups. All these results suggest that our AOS coating treatment may improve storage and preservation of frozen shrimp.

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