1. The effects of Shirazi thyme ( Zataria multiflora) oil nanoemulsion on the quality of shrimp ( Litopenaeus vannamei ) during refrigerated storage.
- Author
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Rezaei F, Hosseinzadeh S, Basiri S, Golmakani MT, Gholamhosseini A, and Shekarforoush SS
- Abstract
The effects of carboxymethyl cellulose (CMC) coating incorporated with Shirazi thyme ( Zataria multiflora) oil nano emulsion (SNE), in different concentrations (10, 20, and 30 mg/ml), on the melanosis and the quality of Pacific white shrimp ( Litopenaeus vannamei ) was investigated during 10 days in refrigerated temperature (4 ± 0.5 °C). The results showed that incorporating SNE into CMC could significantly ( P < 0.05) improve the microbial and lipid oxidation quality of the shrimp. During storage, the incremewnt of total volatile basic-nitrogen and trimethylamine in the SNEs-treated groups were lower than that of the other groups ( P < 0.05). Also, the application of SNEs improved the textural, melanosis, and sensory acceptability of the coated shrimps. However, treating the shrimp with SNE in 30 mg/ml concentration caused an increase in the a* and b* values of samples and a decrease in the acceptability of this group. Hence, the SNE incorporation at lower concentrations (10, 20 mg/ml) into CMC coating could be useful in extending the shelf life of the shrimp during refrigerated storage and could be a substitute for sodium metabisulphite., Competing Interests: Conflict of interestThe authors declare that they have no conflicts of interest., (© Association of Food Scientists & Technologists (India) 2022, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
- Published
- 2023
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