Investigating the chemical characteristics of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora andCuminum cyminum essential

Retardation of quality loss of seafood has been a new concept in recent years. This study's main objective was to evaluate the chemical attributes of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils (EOs) during refrigerated storage. At the end of storage time (۱۵ days storage at ۴°C), the pH, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) amounts in shrimps coated with the alginate nanoparticles were ۷.۶۲, ۱.۱۴ mg MDA/kg, and ۱۱۷ mg/۱۰۰ g which were significantly (p < ۰.۰۵) lower than the control groups. Therefore, this edible coating could substantially retard microbial and chemical changes and improve the organoleptic properties of shrimp under refrigerated storage.

Keywords:

alginate nanoparticles , essential oil , shrimp , edible coatings , seafood