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Foods 2017, 6(9), 76;

Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage

Food and Nutritional Sciences program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
Author to whom correspondence should be addressed.
Received: 13 July 2017 / Revised: 25 August 2017 / Accepted: 25 August 2017 / Published: 5 September 2017
(This article belongs to the Special Issue Edible Films Characterization and Application in Foods)
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Shrimp is a popular seafood throughout the world. However, shrimp is highly perishable due to biochemical, microbiological, or physical changes during postmortem storage. In this study, the effect of a surimi-based coating with and without montmorillonite (MMT) nanoclay on shrimp quality was evaluated during eight days of refrigerator storage. Use of a surimi-based coating resulted in reductions of aerobic plate counts (APC) up to 2 log units. The combined effect of the MMT and coating was observed. Surimi-based coating with MMT resulted in lower APC (p < 0.05) toward the end of storage. The application of surimi-based coating with MMT to the shrimp samples improved sensory quality and delayed lipid oxidation and color deterioration during storage time. In general, better texture was observed when coating was applied either with or without MMT. This study suggests that surimi-based coating may improve the quality of shrimp during refrigerated storage. View Full-Text
Keywords: surimi; shrimp; montmorillonite; quality; coating surimi; shrimp; montmorillonite; quality; coating

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Sharaf Eddin, A.; Tahergorabi, R. Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage. Foods 2017, 6, 76.

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