Effects of chitosan‐based coatings on storage quality of Chinese shrimp

We investigated the effects of chitosan‐based coatings on the preservation quality of refrigerated Chinese shrimp for 12 days. Samples of Chinese shrimp were subjected to three different coating treatments, namely chitosan (CH), chitosan and ε‐polylysine (CH + ε‐PL), chitosan combined with ε‐polylysine and carrageenan (CH + ε‐PL + CA), and compared with a control. The bacteriological characteristics [total viable count (TVC)], chemical indexes including pH, thiobarbituric acid (TBA) value, K‐value, and total volatile basic nitrogen (TVB‐N), texture (hardness, chewiness, and elasticity), and sensory changes were assessed. The increases in TVC, pH, TBA, K‐value, and TVB‐N were observed to be delayed by preservation treatments, and the textural and sensory characteristics indicated that the treated shrimp were preserved more effectively than the control. Treatment with chitosan combined with ε‐polylysine and carrageenan was the most effective preservation method than treatment with chitosan alone or chitosan and ε‐polylysine; the shelf life was also prolonged. Therefore, treatment with chitosan combined with ε‐polylysine and carrageenan is proposed as a potential method for shelf life extension of Chinese shrimp for refrigerated storage.