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Effect of nano‐TiO 2 ‐ LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage
Author(s) -
Luo Zisheng,
Qin Yu,
Ye Qingyang
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12807
Subject(s) - shrimp , food science , low density polyethylene , shelf life , peroxide value , active packaging , polyphenol oxidase , tbars , shellfish , chemistry , food packaging , polyethylene , fishery , fish <actinopterygii> , biology , antioxidant , aquatic animal , biochemistry , peroxidase , organic chemistry , enzyme , lipid peroxidation
Summary Nano‐TiO 2 ‐modified low‐density polyethylene ( NTLDPE ) packaging was prepared by blending LDPE with nano‐TiO 2 . The effects of NTLDPE packaging on quality of Pacific white shrimp during storage at 4 °C were investigated. Results showed that NTLDPE lowered the K value by 28.50%, while increased sensory score by 30.77% in comparison with the control. NTLDPE packaging retarded the decrease of whiteness and water holding capacity and the increase of melanosis score based on the signs of freshness and deterioration of shrimp. Furthermore, NTLDPE packaging reduced total viable counts ( TVC ) by 6.42% and total volatile basic nitrogen ( TVB ‐N) contents were 14.82% lower than that of control. TVB ‐N content and TBARS value, as well as polyphenol oxidase activity and TVC , were maintained and shrimp remained a commercial acceptability for 8 days. The overall results indicated that NTLDPE packaging could preserve the quality and extend the shelf‐life of Pacific white shrimp.