Chitosan role for shelf-life extension of seafood

Kulawik P., JAMROZ E., ÖZOĞUL F.

ENVIRONMENTAL CHEMISTRY LETTERS, vol.18, no.1, pp.61-74, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 18 Issue: 1
  • Publication Date: 2020
  • Doi Number: 10.1007/s10311-019-00935-4
  • Journal Name: ENVIRONMENTAL CHEMISTRY LETTERS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Chemical Abstracts Core, Environment Index, Pollution Abstracts, Veterinary Science Database
  • Page Numbers: pp.61-74
  • Keywords: Chitosan, Seafood, Antimicrobial properties, Shelf life, Antioxidant properties, ANTIMICROBIAL ACTIVITY, ANTIBACTERIAL ACTIVITY, SILVER CARP, METAL-IONS, QUALITY, NANOPARTICLES, COATINGS, FILMS, DERIVATIVES, INHIBITION
  • Çukurova University Affiliated: Yes

Abstract

Chitosan, a deacetylated derivative of chitin, has many functional properties that can be used for processing, preservation and as food additive. Chitosan application can be done by edible coatings, direct addition to the batter, and tumbling in the chitosan solution. Chitosan exhibits antioxidant and antimicrobial properties. Here we review applications of chitosan in seafood products and effects on the shelf life of the stored product. Chitosan treatment is effective against two main spoilage factors of seafood: increased oxidation and microbiological spoilage. Chitosan treatment avoids the decrease of sensory scores during storage, and prolongs shelf life of chitosan-treated seafood products.