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  • Title: The effects of Shirazi thyme (Zataria multiflora) oil nanoemulsion on the quality of shrimp (Litopenaeus vannamei) during refrigerated storage.
    Author: Rezaei F, Hosseinzadeh S, Basiri S, Golmakani MT, Gholamhosseini A, Shekarforoush SS.
    Journal: J Food Sci Technol; 2023 Feb; 60(2):710-719. PubMed ID: 36712202.
    Abstract:
    The effects of carboxymethyl cellulose (CMC) coating incorporated with Shirazi thyme (Zataria multiflora) oil nano emulsion (SNE), in different concentrations (10, 20, and 30 mg/ml), on the melanosis and the quality of Pacific white shrimp (Litopenaeus vannamei) was investigated during 10 days in refrigerated temperature (4 ± 0.5 °C). The results showed that incorporating SNE into CMC could significantly (P < 0.05) improve the microbial and lipid oxidation quality of the shrimp. During storage, the incremewnt of total volatile basic-nitrogen and trimethylamine in the SNEs-treated groups were lower than that of the other groups (P < 0.05). Also, the application of SNEs improved the textural, melanosis, and sensory acceptability of the coated shrimps. However, treating the shrimp with SNE in 30 mg/ml concentration caused an increase in the a* and b* values of samples and a decrease in the acceptability of this group. Hence, the SNE incorporation at lower concentrations (10, 20 mg/ml) into CMC coating could be useful in extending the shelf life of the shrimp during refrigerated storage and could be a substitute for sodium metabisulphite.
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