Combined effect of orange peel essential oil and gelatin coating on the quality and shelf life of shrimps
Özet
Quality and shelf life of deep water pink shrimp (Parapenaeus longirostris Lucas 1846) coated by active edible coatings consisted of gelatin and orange (Citrus sinensis (L.) Osbeck) peel essential oil (OPEO) was determined. Orange peels were provided as a by-product from a fruit juice factory and its active chemical components were determined by GC analysis. Sensory and melanosis evaluation, microbiological [total viable counts (TVC), total psychrotrophic bacteria (PB), Enterobacteriaceae (EB), lipolytic bacteria (LB)], chemical [sulphur dioxide (SO2), pH, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), peroxide value (PV), free fatty acid (FFA)] and physical (color and weight loss) analyses were carried out and shelf-life was determined on every other days throughout the storage period of 14 days. Edible gelatin coating solutions enriched with orange peel essential oil were more effective on the quality and shelf life of shrimps when compared to control group. Sensory analysis results revealed that coating the shrimps with edible gelatin solutions were effective in inhibiting and retarding the melanosis formation for all groups. Incorporation of orange peel essential oil preserved the quality of shrimp chemically and microbiologically. It can be suggested that using orange peel essential oil as a natural compound for combining the preservative effects of edible coatings offers an alternative way to maintain the quality of the perishable foods.
