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KMID : 0881720170320050363
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 5 p.363 ~ p.370
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The Effect of Chitosan Coating Combined with Carvacrol and Thymol on Microbial and Quality Characteristics of Litopenaeus vannamei during Cold Storage
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Ko Bong-Soo
Park Mi-Jung
Kwak Seung-Hae
Oh Se-Wook
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Abstract
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In this study, we stored frozen shrimp (Litopenaeus vannamei) at 4°C during 12 days and investigated the effect of chitosan coating with natural preservatives (0.05% carvacrol, 0.05% thymol) on the growth of microorganism (mesophilic bacteria, psychrophilic bacteria, Pseudomonas spp., H2S producing bacteria) and physiological characteristics (total volatile basic nitrogen and pH) and sensory evaluation (appearance, odor and general acceptance). Chitosan coating with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) had inhibited the growth of all the target microorganism and showed the significant antimicrobial activity (p < 0.05) to mesophilic bacteria, psychrophilic bacteria and H2S producing bacteria until 12 day (the last day of this study). These treated groups had showed the significant difference (p < 0.05) in total volatile basic nitrogen and all the sensory characteristics but not in pH. Therefore, chitosan coating combined with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) showed the effective antimicrobial activity on major spoilage microorganism on shrimp and could be used to elongate the shelf life of refrigerated shrimp.
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KEYWORD
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Antimicrobial Activity , Shrimp , Litopenaeus vannamei , Carvacrol , Thymol , Chitosan Coating
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