The changes in quality of nanocomposite-packed peeled white leg shrimp (Litopenaeus vannamei) during chilled storage

This study investigated the quality changes of peeled white leg shrimp (Litopenaeus vannamei) packed with polyvinyl alcohol (PVA), PVA/nanocrystalline cellulose/graphene oxide (PVA/CNC/GO), or PVA/GO films during chilled preservation. The DPPH radical scavenging activity was the highest for the PVA/...

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Bibliographic Details
Published inAquaculture, Aquarium, Conservation & Legislation Vol. 17; no. 2; pp. 555 - 562
Main Authors Minh-Thuy, Le T, Thom, Nguyen V, Lam, Duc-N, Van-Pham, Dan-T
Format Journal Article
LanguageEnglish
Published Cluj-Napoca Bioflux SRL 01.04.2024
Subjects
Alcohols
Antioxidants
Bacterial analysis
Cellulose
Chilling storage
Graphene
Laboratories
Lipid peroxidation
Lipids
Litopenaeus vannamei
Microorganisms
Nanocomposites
Oxidation
Packaging
Polymers
Polyvinyl alcohol
Scavenging
Sensory perception
Sensory properties
Shrimps
Vietnam
China
Germany
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Summary:This study investigated the quality changes of peeled white leg shrimp (Litopenaeus vannamei) packed with polyvinyl alcohol (PVA), PVA/nanocrystalline cellulose/graphene oxide (PVA/CNC/GO), or PVA/GO films during chilled preservation. The DPPH radical scavenging activity was the highest for the PVA/CNC/GO film. Therefore, the PVA/CNC/GO film-packed shrimp had the lowest peroxide value change, indicating lipid oxidation over the ninth day of storage. The bacterial analysis confirmed that PVA/GO film substantially inhibited microbial deterioration after storage for 18 days. Findings revealed that PVA/CNC/GO film significantly contributed to retaining the peeled shrimp properties, such as texture profile, pH, water holding capacity, and sensory attributes.
ISSN:1844-8143
1844-9166