title: Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures.
abstract: BACKGROUND
  White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C).
  
  
  RESULTS
  Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation.
  
  
  CONCLUSIONS
  The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry.
authors.affiliation: Central Leather Research Institute (CLRI), CSIR, Chennai, Tamilnadu, India.
authors.forename: Sivarajan
authors.initials: S
authors.lastname: Meenatchisundaram
authors.affiliation: Centre for Food Technology, Anna University, Chennai, Tamilnadu, India.
authors.forename: Chandra Mohan
authors.initials: CM
authors.lastname: Chandrasekar
authors.affiliation: Centre for Food Technology, Anna University, Chennai, Tamilnadu, India.
authors.forename: Lalitha Priya
authors.initials: LP
authors.lastname: Udayasoorian
authors.affiliation: Centre for Food Technology, Anna University, Chennai, Tamilnadu, India.
authors.forename: Rakhavan
authors.initials: R
authors.lastname: Kavindapadi Rajasekaran
authors.affiliation: Central Institute of Technology, Kokrajhar, Assam, India.
authors.forename: Radha Krishnan
authors.initials: RK
authors.lastname: Kesavan
authors.affiliation: JCT College of Engineering & Technology, Coimbatore, Tamilnadu, India.
authors.forename: Babuskin
authors.initials: B
authors.lastname: Srinivasan
authors.affiliation: Centre for Food Technology, Anna University, Chennai, Tamilnadu, India.
authors.forename: Sukumar
authors.initials: S
authors.lastname: Muthusamy
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000737:chemistry; D033561:Penaeidae / Q000737:chemistry* / Q000382:microbiology*; D017747:Seafood / Q000032:analysis / Q000382:microbiology; D017365:Spices; D013213:Starch / Q000737:chemistry*; D013696:Temperature
chemical_list: D000900:Anti-Bacterial Agents; D009822:Oils, Volatile; D013213:Starch
keywords: edible film; food analysis; food microbiology; shelf life; spices; white shrimps