title: Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei).
abstract: The present study was conducted to evaluate the effect of fish skin gelatin-based antimicrobial coating on the shelf life of fresh white shrimp (Penaeus vannamei). Antimicrobial coating was prepared by incorporating potassium sorbate, sodium tripolyphosphate, or both ingredients in coating solution made from catfish skin gelatin. Shrimp samples were untreated, rinsed with water, or coated with the antimicrobial films, and then they were stored in ice under aerobic conditions. Samples were taken periodically and evaluated for total aerobic plate count, psychrotrophic bacteria count, near-infrared spectrum (NIR), springiness, pH value, and color measurement. The results showed that the antimicrobial coating could retard microbial growth and prolong shelf life for up to 10 d. Partial least square analysis produced an acceptable model fitting between the NIR and the changes of microbial count in shrimp samples. The springiness and pH value of shrimp muscle were not affected by the coating treatments. Color parameter a* value increased linearly for all the treatments during the whole ice-storage period.
  
  
  CONCLUSIONS
  One of the most important technical and economic problems facing the shrimp industry is the relatively short shelf life of fresh shrimp products. Catfish skin gelatin-based antibacterial edible films/coatings provide an ideal technique to solve this problem. The shrimp industry will be the immediate beneficiary of the study, and the information provided by this research will be expended to other seafood.
authors.affiliation: Department of Biosystems Engineering, Auburn University, Auburn, AL 36849, USA.
authors.forename: Mingkang
authors.initials: M
authors.lastname: Jiang
authors.forename: Shaoyang
authors.initials: S
authors.lastname: Liu
authors.forename: Yifen
authors.initials: Y
authors.lastname: Wang
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology*; D002397:Catfishes; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D029941:Fish Proteins / Q000737:chemistry; D005511:Food Handling; D005520:Food Preservatives / Q000737:chemistry / Q000494:pharmacology; D005780:Gelatin / Q000737:chemistry*; D006090:Gram-Negative Bacteria / Q000187:drug effects / Q000254:growth & development; D006094:Gram-Positive Bacteria / Q000187:drug effects / Q000254:growth & development; D006863:Hydrogen-Ion Concentration; D055595:Mechanical Phenomena; D050296:Microbial Viability / Q000187:drug effects; D033561:Penaeidae / Q000737:chemistry* / Q000382:microbiology*; D010858:Pigmentation / Q000187:drug effects; D011122:Polyphosphates / Q000737:chemistry / Q000494:pharmacology; D011786:Quality Control; D012758:Shellfish / Q000032:analysis* / Q000382:microbiology*; D012867:Skin / Q000737:chemistry; D013011:Sorbic Acid / Q000737:chemistry / Q000494:pharmacology; D013499:Surface Properties
chemical_list: D000900:Anti-Bacterial Agents; D029941:Fish Proteins; D005520:Food Preservatives; D011122:Polyphosphates; D005780:Gelatin; C005692:triphosphoric acid; D013011:Sorbic Acid