The Effect of Chitosan Coating Containing Hydrolyzed Protein Nanoliposome of Shrimp Waste in Controlling Black Spot and Increasing Shelf Life of White Leg Shrimp (Litopenaeus vannamei)

Subject Areas :

Seyyedeh Masumeh Kamali ¹ , Bahareh Shabanpour ² , Parastoo Pourashouri ³ , Moazameh Kordjazi ⁴

1 - Department of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 - Department of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
3 - Department of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
4 - Department of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Received: 2022-11-25 Accepted : 2023-02-14 Published : 2025-03-09

Keywords: Nanoliposome, Hydrolyzed Protein, Black Spot, Shelf Life, White Leg Shrimp,

Abstract :

In this study, the effect of chitosan coating containing hydrolyzed protein nanoliposome of shrimp waste on black spot control and shelf life of white leg shrimp (Litopenaeus vannamei) during 20 days storage in ice was investigated. Hydrolyzed protein (H) was produced using alcalase enzyme and its functional properties were measured. Also, the effect of its different concentrations on inhibiting the enzyme polyphenol oxidase (PPO) of shrimp was measured. The optimal concentration of H with the highest percentage of enzyme inhibition was selected and loaded into nanoliposomes or coated with chitosan, then the shrimps were immersed in these coatings. The results showed that hydrolyzed protein (H) has protein content (81.6%), degree of hydrolysis (DH) (32.54%), and an average length of the PCL peptide chain (3.07%). Hydrolyzed protein with a concentration of 1.5% showed the highest inhibitory effect of PPO enzyme after 1 and 3 minutes with values of 60.08 and 47.98%. On the last day of storage, the Ch-N-H treatment showed the best performance in the factors of pH, peroxide value (PV), and texture (Hardness) (P < 0.05). Color changes in the N-H treatment had the lowest value (P <0.05). The results of volatile basic nitrogen (TVN) showed that shrimps treated with Ch-N-H can be kept in ice for 16 days. The black spot of shrimps treated with different types of hydrolyzed protein coatings was significantly lower than the control treatment. These results show that hydrolyzed protein microencapsulation with nanoliposome and chitosan coating can be effective in controlling black spot and increasing shelf life of shrimp as a suitable natural alternative to sodium metabisulfite.

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