Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings

Abstract

Chitosan coatings incorporated with 0.5% of oregano and thyme EO were applied onto ready-to-eat peeled shrimp tails and packed under MAP conditions. The growth of naturally present spoilage microorganisms was evaluated for 12days during chilled storage (4°C). Coatings containing thyme EO were more effective in inhibiting the microbial species studied, specially lactic acid and psychrotrophic bacteria. As carrier of EOs, chitosan was more effective in inhibiting the growth of bacteria present in peeled shrimps than the direct application of an oil-water (O/W) emulsion. Finally, results from sensory analysis showed that the sensorial quality was affected by the chitosan-thyme coatings despite characteristics like firmness and colour were kept. The present work demonstrates the effectiveness of chitosan enriched coatings, offering a promising alternative to control the growth of spoilage and pathogen microorganisms on peeled shrimps during refrigeration storage.

Keywords: Antimicrobial; Chitosan; Edible coating; Essential oil; Food safety; Shrimp.