The effect of a layer-by-layer (LbL) electrostatic deposition coating of alginate and chitosan with grapefruit seed extract was investigated on the shelf life of shrimp (Litopenaeus vannamei) stored for 15 days under refrigeration (4 °C). The shrimp were periodically analyzed for changes in microbiological parameters (total aerobic mesophilic bacteria and total aerobic psychrotrophic bacteria counts), chemical parameters, melanosis, and sensory characteristics. The chitosan-alginate coating had the advantage of reducing the bacterial count by 2 log CFU in combination with the antimicrobial activity of the grapefruit seed extract. The bilayer coating reduced the off-flavor of shrimp during the storage period by preventing the odor of acetic acid that was used to dissolve chitosan. In conclusion, chitosan and chitosan-alginate treatments could prolong the shelf life of shrimp.
Keywords: Edible coating; Layer-by-layer; Shelf-life extension.
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