The impact of chitosan on seafood quality and human health: A review

Inanli A. G., Tumerkan E. T. A., EL ABED N., Regenstein J. M., ÖZOĞUL F.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.97, ss.404-416, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 97
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.tifs.2020.01.029
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.404-416
  • Anahtar Kelimeler: Seafood, Fish, Chitosan, Food preservation, PACIFIC WHITE SHRIMP, SHELF-LIFE, LIPID OXIDATION, FISH-OIL, ANTIMICROBIAL PROPERTIES, LISTERIA-MONOCYTOGENES, GELLING PROPERTIES, ROSEMARY EXTRACT, EDIBLE FILMS, BY-PRODUCTS
  • Çukurova Üniversitesi Adresli: Evet

Özet

Background: Seafood is highly susceptible to spoilage due to microbiological, chemical and enzymatic reactions, which are the principal causes of their quality deterioration. Therefore, greater consumer demand for high quality seafood along with a concern for the safety of the artificial preservatives currently used to prevent quality losses creates a challenge. Natural preservatives, such as chitosan biopolymer, are potential alternatives to maintain seafood quality by reducing microbial growth, increasing oxidative stability and protecting sensorial properties.