| Popis: |
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 |
