Effect of Thymol Essential Oil Alginate-based Coating on Preserving Cooked Pacific White Shrimp Quality
Keywords:
cooked Pacific white shrimp, microbiological quality, chemical quality, sensory quality, thymol essential oilAbstract
This study examines the effect of thymol essential oil alginate-based coating on quality of cooked Pacific white shrimp (Litopenaeus vannamei) during the chilled storage. The samples were treated by 0.002% alginate solution (AL0), 0.002% alginate solution containing thymol essential oil 0.1% (TMC01), 0.002% alginate solution containing thymol essential oil 0.5% (TMC05) and uncoated (UC0), then subsequently stored at 4 °C for 20 days. It was found that the quality of cooked Pacific white shrimp samples was affected by different concentration of alginate (AL) and thymol essential oil (TMC) in coating solution. Results showed that TMC05 had the lowest changes in microbiological (total viable count), chemical (TVB-N, TMA-N and pH), physical (shear force and cooking loss), and sensory qualities (p<0.05). This was followed by TMC01, AL0 and UC0, respectively. Therefore, the result from consumer’ sensory satisfaction revealed that TMC05 was suitable for preserving the quality of cooked Pacific white shrimp and could extend the shelf-life of such shrimp of more than 20 days. While the shelf-life of shrimp coated with TMC01 and AL0 were 16 and 10 days, respectively. Additionally, shrimp coated with UC0 had the shelf-life of 8 days (Considering safety of eating ready-to-eat shrimp to total plate count of less than 5.0 log CFU/g.).
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