Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran.
Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran.
Int J Biol Macromol. 2023 Mar 1;230:123275. doi: 10.1016/j.ijbiomac.2023.123275. Epub 2023 Jan 14.
This study investigates chitosan coating containing nanoliposome of Ulva intestinalis sulfated polysaccharide, its effect on melanosis, as well as the quality of Pacific white shrimp during 20 days of storage in ice. The sulfated polysaccharide was extracted from Ulva intestinalis (USP), and its impact on the shrimp's polyphenol oxidase (PPO) enzyme inhibition in different concentrations was measured. The optimum concentration of USP with the highest inhibition percentage was selected and used. USPs were loaded in nanoliposome or coated in chitosan then shrimps were immersed in these coatings. 1.5 % USP showed the highest inhibitory effect of PPO enzyme after 1 and 3 min with values of 63.03 % and 48.74 %. The melanosis of shrimps with different types of USP coating was significantly lower than the control. The lowest color change (ΔE), total viable counts (TVC) bacterial, TVN content, and weight loss were achieved in the Ch-USP treatment. The highest sensory score was found in the Ch-N-USP treatment. This coverage delayed the increase of psychrophilic bacteria (PBC) and chemical tests (TBA, FFA, and PV). Therefore, Ch-USP and Ch-N-USP treatments can be used as a natural substitute for sodium metabisulfite to increase the shelf life and shrimp quality during ice storage.
本研究探讨了壳聚糖包埋含有浒苔硫酸多糖纳米脂质体的涂层，及其对黑斑病的影响，以及在冰中储存 20 天期间对太平洋白虾品质的影响。从浒苔（USP）中提取了硫酸多糖，并测量了其在不同浓度下对虾多酚氧化酶（PPO）酶的抑制作用。选择并使用了具有最高抑制百分比的最佳 USP 浓度。将 USPs 载入纳米脂质体或壳聚糖涂层中，然后将虾浸泡在这些涂层中。在 1 和 3 分钟后，1.5%的 USP 显示出最高的 PPO 酶抑制效果，抑制率分别为 63.03%和 48.74%。不同类型 USP 涂层的虾的黑斑病明显低于对照组。Ch-USP 处理的虾的颜色变化（ΔE）、总活菌数（TVC）细菌、TVB 含量和失重率最低。Ch-N-USP 处理的虾的感官评分最高。这种覆盖物可以延迟嗜冷菌（PBC）和化学测试（TBA、FFA 和 PV）的增加。因此，Ch-USP 和 Ch-N-USP 处理可作为亚硫酸钠的天然替代品，在冰藏期间延长虾的保质期并提高虾的品质。
