Coating based on cassava starch and chitosan in maintenance of vacuum packaged shrimp quality
DOI:
https://doi.org/10.33448/rsd-v9i8.5714Keywords:
Seafood; Conservation; Biopolymers.Abstract
Shrimp is a product with good nutritional characteristics and strong market appeal, however, highly susceptible to microbiological contamination. For this reason, the use of appropriate preservation methods is essential to guarantee the quality of this food throughout its marketing chain. Conventional methods of shrimp preservation make use of non-biodegradable plastic packaging associated with refrigeration and vacuum. As an alternative to these plastic packages, coatings based on biopolymers such as polysaccharides and proteins can be used. In this work, the quality of the shrimp covered with films from cassava starch and chitosan was evaluated. Fresh shrimp were collected, peeled, and dipped in filmogenic solutions of cassava starch, chitosan, and mixed cassava starch with chitosan (1:1), a negative control was performed. The samples were stored in vacuum packages for six days, and on days 3 and 6, three repetitions of mesophilic bacteria count, pH, and humidity analysis were performed. The groups with coatings presented lower bacterial counts than the control group, especially the groups containing chitosan. The pH and humidity changed during the days of experiment only in the group covered with cassava starch and control group, being pH variation associated with the increase of mesophilic bacteria count in these groups. The influence of the application of the coating on the conservation of the shrimp, in addition to creating a barrier around it, shows antimicrobial properties when considering chitosan, and may be a promising method for the conservation of minimally processed food.
References
Alencar, W. M., Picone, C. S., Silva, N. C., & Iacuzio, R. (2019). Intensificando antimicrobianos naturais: Complexos eletrostáticos de biopolímeros. Revista Dos Trabalhos De Iniciação Científica Da UNICAMP, (26). doi:10.20396/revpibic2620181385
Angioletti, B., Bertoli, S., Hoffmann, T., Reiter, M., & Souza, C. D. (2018). Óleos Essenciais com Efeito Antioxidante e Antimicrobiano Aplicados em Revestimento de Carne Bovina: Uma Revisão. XXI I Congresso Brasileiro De Nutrologia. doi:10.1055/s-0038-1674909
Azeredo, H. M. C. (2012). Edible coatings. In S. Rodrigues, & F. A. N. Fernandes(Eds), Advances in fruit processing technologies (pp. 345-361). Boca Raton: CRC Press Inc
Carlos, B. J., & Neto, A. O. (2002). Camarões marinhos. Viçosa, MG: Aprenda Fácil Editora.
Chevalier, R. C., Silva, G. F., Silva, D. M., Pizato, S., & Cortez-Vega, W. R. (2016). Utilização de revestimento comestível à base de quitosana para aumentar a vida útil de melão minimamente processado. Journal of Bioenergy and Food Science, 3(3), 130-138.
Coelho, C. C., Fonseca, M. J., Soares, A. G., Campos, R. D., & Freitas-Silva, O. (2017). Aplicação De Revestimento Filmogênico À Base De Amido De Mandioca E De Óleo De Cravo-Da-Índia Na Conservação Pós-Colheita De Goiaba ‘Pedro Sato’. Revista Engenharia Na Agricultura - Reveng, 25(6), 479-490. doi:10.13083/reveng.v25i6.723
Dehghani, S., Hosseini, S. V., & Regenstein, J. M. (2018). Edible films and coatings in seafood preservation: A review. Food Chemistry, 240, 505–513. doi:10.1016/j.foodchem.2017.07.034
Dias, J. G. S., Reis, C. A., Guimarães Júnior, M., & Vaz, L. E. V. S. B. (2018). Avaliação das propriedades de barreira de filmes de quitosana/montmorilonita para revestimento de couve de folhas (brassica oleracea l. var. acephala). Revista Brasileira de Iniciação Científica, 5(3), 16-27.
Fernandes, C. O., Barreiros, F. C. M., Cupertino, G. S., Andrade, W. L., Silva, H. F. C., & Carvalho, R. M. M. (2017). Análise de pH e Deterioração da Lata do Extrato de Tomate. ANAIS SIMPAC, 8(1).
Fernandes, L. L., Freitas, C. A., Demarquette, N. R., & Fechine, G. J. (2012). Estudo do efeito do tipo de polipropileno na fotodegradação da blenda polipropileno/poliestireno de alto impacto. Polímeros, 22(1), 61-68. doi:10.1590/s0104-14282012005000013
Freire, B. C. F., Soares, K. M. P., Costa, A. C. A. A., Souza, A. S., Silva, L. K. C.,
Góis, V. A., & Gomes, H. A. N. (2016). Qualidade de camarão (Litopenaeus vannamei) minimamente processado. Acta Veterinaria Brasilica, 10(2), 150-155.
Furuya, W. M., Santos, L. D., Sales, P. J. P., Silva, L. C. R., Silva, T. S. C., & Matsushita, M. (2008). Fatty acids profile of malaysian praws (Macrobrachium rosenbergii) post larvae feed diets with linseed and tomato by-product meal. Boletim do Instituto de Pesca, 34(4), 473-481.
Gonçalves, S. S., Antunes, L. B., Silveira, M. F., Souza, A. R., & Carvalho, D. D. (2019). Efeito Do Glicerol Nas Propriedades Mecânicas De Filmes A Base De Quitosana. DESAFIOS - Revista Interdisciplinar Da Universidade Federal Do Tocantins, 6(Especial), 110-117. doi:10.20873/uft.2359365220196especialp110
Hassan, B., Chatha, S. A., Hussain, A. I., Zia, K. M., & Akhtar, N. (2018). Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules, 109, 1095-1107. doi:10.1016/j.ijbiomac.2017.11.097
Iglesias, E. G., Cabezas, L. G., & Luis, F. N. (2006). Tecnologías de envasado en atmósfera protectora. Madrid: CEIM.
Lima, N. B., Silva, L. B., Borges, M. V., Neves, R. R., Vera, R., & Ferreira, G. A. (2019). Caracterização Do Amido De Araruta Orgânica E Potencial Para Aplicação Tecnológica Em Alimentos. DESAFIOS - Revista Interdisciplinar Da Universidade Federal Do Tocantins, 6(Especial), 118-126. doi:10.20873/uft.2359365220196especialp118
Mejía, R. J., Martínez, M. T. A., & Lara, P. D. L. (2018). Quitosano: actividad antimicrobiana y mecanismos de acción. e-CUCBA, (9), 17-23.
Nunes, A. C., Neto, A. F., Nascimento, I. K., Oliveira, F. J., & Mesquita, R. V. (2017). Armazenamento de mamão 'formosa' revestido à base de fécula de mandioca. Revista De Ciências Agrárias, 40(1), 254-263. doi:10.19084/rca16048
Pereira, R. B. M., Fonte, R. A. B., Barros, D. M., Machado, E. C. L., Oliveira, M. G., Moura, D. F., & Silva, C. G. M. (2018). Quitosana em queijo Minas frescal: ação antibacteriana sob cepa patogênica e nos atributos sensoriais/Chitosan in cheese Mines frescal: antibacterial action under pathogenic strain and in sensory attributes. Brazilian Journal of Health Review, 1(2), 342-363.
Queiroga, I. M., Silva, J. A., Cavalheiro, J. M., Batista, A. S., Barreto, T. A., & Queiroga, R. D. (2014). Qualidade sensorial do camarão Litopenaeus vannamei congelado. Semina: Ciências Agrárias, 35(4), 1801. doi:10.5433/1679-0359.2014v35n4p1801
Rodrigues, A. O., Lucio, E. C., Melo, L. D., Canhamero, M., & Silva, F. C. (2019). Biopolímero desenvolvido a partir da farinha de arroz e sua aplicação como revestimento em frutos. Revista Brasileira De Aplicações De Vácuo, 38(2), 103. doi:10.17563/rbav.v38i2.1134
Silva, M. C., Lima, P. K., Silveira, M. F., Arthur, V., & Souza, A. R. (2019). Avaliação Das Propriedades Físico-Químicas E Mecânicas De Filmes De Fécula De Mandioca Incorporado Com Cafeína Irradiada. DESAFIOS - Revista Interdisciplinar Da Universidade Federal Do Tocantins, 6(Especial), 91-99. doi:10.20873/uft.2359365220196especialp91
Xiao, C., Zhu, L., Luo, W., Song, X., & Deng, Y. (2010). Combined action of pure oxygen pretreatment and chitosan coating incorporated with rosemary extracts on the quality of fresh-cut pears. Food Chemistry, 121(4), 1003-1009. doi:10.1016/j.foodchem.2010.01.038
Yang, Y., Wei, L., & Pei, J. (2019). Application of Bayesian modelling to assess food quality & safety status and identify risky food in China market. Food Control, 100, 111-116. doi:10.1016/j.foodcont.2019.01.010.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
