INCORPORATING PINEAPPLE PEEL EXTRACT INTO CHITOSAN COATING FOR RETAINING POSTHARVEST QUALITY OF WHITE SHRIMP (Litopaeneus vannamei)
DOI:
https://doi.org/10.46754/umtjur.v3i4.251Keywords:
Food quality, pineapple peel, agricultural waste, postharvest, antioxidant, phenolicsAbstract
This study explored the effect of chitosan coating incorporated with pineapple peel extract on the postharvest quality of white shrimp (Litopenaeus vannamei) during nine days of storage at 5°C. Incorporation of pineapple peel extract in chitosan coating was able to delay the decline of some important postharvest quality measures of white shrimp which includes reduced formation of total volatile basic nitrogen and peroxide value. It also decreased melanosis formation and hindered growth of Pseudomonas which assists in prolonging shelf ife quality of white shrimp. Additionally, shrimp coated with chitosan incorporated with pineapple peel extract had an improved sensory score which includes assessment on overall acceptance. The results showed that chitosan coating incorporated with pineapple peel extract could be a natural approach towards retaining postharvest quality of shrimp as well as decrease the employment of synthetic treatments. The utilization of pineapple peel could also reduce the agricultural waste in the environment.
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