Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp

Gelatin coatings have been shown to successfully slow the oxidation of fresh foods. Furthermore, organic acids have proven effective in the inhibition of bacteria and the extension of product shelf life. The purpose of this study was to observe the effects of gelatin and lactic acid treatment combin...

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Main Authors: Hunter Songy, Katheryn Parraga, Wenqing Xu, Evelyn Watts
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Fishes
Subjects:
Online Access:https://www.mdpi.com/2410-3888/10/1/2
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author Hunter Songy
Katheryn Parraga
Wenqing Xu
Evelyn Watts
author_facet Hunter Songy
Katheryn Parraga
Wenqing Xu
Evelyn Watts
author_sort Hunter Songy
collection DOAJ
description Gelatin coatings have been shown to successfully slow the oxidation of fresh foods. Furthermore, organic acids have proven effective in the inhibition of bacteria and the extension of product shelf life. The purpose of this study was to observe the effects of gelatin and lactic acid treatment combinations on fresh and previously frozen (thawed) wild-caught shrimp. The samples were separated into four treatment groups: control (C), gelatin coating (G), lactic acid followed by gelatin coating (L), and gelatin infused with lactic acid coating (LG). Half of each group was stored at refrigeration temperature (≤4 °C), while the other half was frozen (≤−18 °C) and thawed for the thawed study. Physical, chemical, and microbiological changes were observed in refrigeration storage for 8 days. Results showed that fresh and thawed shrimp exhibited darkening in color over time. Treatments with lactic acid were more blue than yellow. Treated samples developed less oxidation than the control. Psychrophilic counts for samples L and LG remained below the 7 log CFU/g threshold throughout the study. In fresh shrimp samples, the addition of just a gelatin coating was able to increase shelf life by three days, while the addition of lactic acid successfully lowered microbial counts and extended the shelf life by six days. The freeze–thaw cycle negatively affected the extension of shelf life in the G group.
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spelling doaj-art-b21ce6a26fac4a62b217b18f02a72f362025-01-24T13:32:23ZengMDPI AGFishes2410-38882024-12-01101210.3390/fishes10010002Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen ShrimpHunter Songy0Katheryn Parraga1Wenqing Xu2Evelyn Watts3Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USADepartment of Food Science, Purdue University, West Lafayette, IN 47907, USAAgricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USAAgricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USAGelatin coatings have been shown to successfully slow the oxidation of fresh foods. Furthermore, organic acids have proven effective in the inhibition of bacteria and the extension of product shelf life. The purpose of this study was to observe the effects of gelatin and lactic acid treatment combinations on fresh and previously frozen (thawed) wild-caught shrimp. The samples were separated into four treatment groups: control (C), gelatin coating (G), lactic acid followed by gelatin coating (L), and gelatin infused with lactic acid coating (LG). Half of each group was stored at refrigeration temperature (≤4 °C), while the other half was frozen (≤−18 °C) and thawed for the thawed study. Physical, chemical, and microbiological changes were observed in refrigeration storage for 8 days. Results showed that fresh and thawed shrimp exhibited darkening in color over time. Treatments with lactic acid were more blue than yellow. Treated samples developed less oxidation than the control. Psychrophilic counts for samples L and LG remained below the 7 log CFU/g threshold throughout the study. In fresh shrimp samples, the addition of just a gelatin coating was able to increase shelf life by three days, while the addition of lactic acid successfully lowered microbial counts and extended the shelf life by six days. The freeze–thaw cycle negatively affected the extension of shelf life in the G group.https://www.mdpi.com/2410-3888/10/1/2color changesfish skin gelatinlactic acidlipid oxidationmicrobial activityquality
spellingShingle Hunter Songy
Katheryn Parraga
Wenqing Xu
Evelyn Watts
Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp
Fishes
color changes
fish skin gelatin
lactic acid
lipid oxidation
microbial activity
quality
title Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp
title_full Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp
title_fullStr Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp
title_full_unstemmed Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp
title_short Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp
title_sort effect of enhanced antimicrobial fish gelatin and lactic acid coating on the shelf life of fresh and previously frozen shrimp
topic color changes
fish skin gelatin
lactic acid
lipid oxidation
microbial activity
quality
url https://www.mdpi.com/2410-3888/10/1/2
work_keys_str_mv AT huntersongy effectofenhancedantimicrobialfishgelatinandlacticacidcoatingontheshelflifeoffreshandpreviouslyfrozenshrimp
AT katherynparraga effectofenhancedantimicrobialfishgelatinandlacticacidcoatingontheshelflifeoffreshandpreviouslyfrozenshrimp
AT wenqingxu effectofenhancedantimicrobialfishgelatinandlacticacidcoatingontheshelflifeoffreshandpreviouslyfrozenshrimp
AT evelynwatts effectofenhancedantimicrobialfishgelatinandlacticacidcoatingontheshelflifeoffreshandpreviouslyfrozenshrimp