New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes

New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes

In this study, the effect of chitosan coating containing emulsion and nanoemulsion of Hyssopus officinalis essential oil (EO) on the chemical, microbiological and sensory characteristics of shrimp (Litopenaeus vannamei) was investigated. The minimum value of TVB-N (Total volatile basic nitrogen), TB...

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Bibliographic Details
Main Authors: Abbas Mehraie, Saied Khanzadi, Mohammad Hashemi, Mohammad Azizzadeh
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Antimicrobial properties
Antioxidant activity
Edible coating
Nanochitosan
Seafood
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523002444

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http://www.sciencedirect.com/science/article/pii/S2590157523002444

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