Quality evaluation of shrimps (Parapenaeus longirostris) as affected by edible films

The effect of chitosan blends with different components as coatings for the shelf-life extension of fresh shrimps was evaluated during chilled storage. Blended films were: chitosan solution, chitosan solution added with tapioca starch, cornstarch flour and locust bean gum (LBG). Untreated shrimps were used as control. These coating solutions were characterised by means of pH, viscosity and color measurements. The effects of these edible films on the shelflife of shrimps were monitored during storage by physical (color and rheological measurements), chemical (pH, total volatile basic nitrogen, TVBN) and microbiological (total bacterial counts) analyses. Sensory analyses were also performed to define the state of freshness of the products. The coating solutions showed similar characteristics, such as pH, viscosity and color, but different effects on the shelf-life of shrimps. Generally the effect of coating solutions on shrimps shelf-life is positive but in necessary to continue the research to improve the results.