The effect of carboxymethyl cellulose coating incorporated with clove oil nanoemulsion on quality of shrimp (Litopenaeus vannamei) during refrigerated storage

Document Type : Full paper (Original article)


1 Ph.D. Student in Food Hygiene, Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

2 Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran


Background: The quality of shrimp, as high perishable seafood, can readily be effected by microbial, chemical, and physical alterations during storage. Aims: In this study, carboxymethyl cellulose (CMC) coating either alone or incorporated with variable levels of clove oil nanoemulsion (CNE) (10, 20, and 30 mg/ml) was developed to sustain the quality of shrimp during refrigerated storage. Methods: Changes in microbial, chemical, textural, color (L*, a*, b*), and sensory parameters of the studied groups evaluated through distinct experimental approaches. Results: Based on our results, the pattern of increase in the aerobic plate count (APC) and psychrotrophic bacterial count (PBC) in different groups were reported as the following order: CMC + CNE < CMC < control. Also, CMC and CNE integration decreased the upward trend of total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) compared to that of the control group during storage at 4°C for 10 days (P<0.05). During the storage period, the decrease of the L* value in the control group was greater than the others; whereas, the lowest a* and b* values were observed in this group (P<0.05). Besides, the textural and sensory properties of coated shrimp were significantly more acceptable (P<0.05). Conclusion: Integration of CNE in CMC coating promisingly improves the quality of shrimp during refrigerated storage.


Main Subjects

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