Effect of chitosan coating combined with custard apple (Annona squamosa l.) peel extract on the quality of pacific white shrimp during cold storage

Abstract

This study examined the changes in the quality of the Pacific white shrimps coated with chitosan incorporated with custard apple peel extract (ASE). Generally, there was a positive effect on texture, color, and biochemical characteristics of shrimp samples treated with either chitosan coating or chitosan coating combined with ASE as against the control after 12 days of storage at 4°C. The increases in the values of weight loss, pH, peroxide values, total volatile basic nitrogen, and thiobarbituric acid reactive substances of shrimps were significantly inhibited in shrimps treated with a chitosan-ASE coating. Coating with chitosan combined with ASE at a concentration of 300 mg GAE/L was proven as the most effective preservation method for whiteleg shrimp during cold storage. Thereby, it may suggest that the combination of chitosan and ASE could be used as an effective alternative for the natural coating to extend the shelf-life and maintain the shrimp quality.