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Bioaccessibility and antimicrobial properties of a shrimp demineralization extract blended with chitosan as wrapping material in ready-to-eat raw salmon

AuthorsGómez Estaca, Joaquín ; Alemán, Ailén ; López Caballero, M. E. ; Baccan, G. C.; Montero García, Pilar ; Gómez Guillén, M. C.
KeywordsShrimp waste
Polyunsaturated fatty acids
Chitosan film
Issue Date2019
CitationFood Chemistry 276: 342-349 (2019)
AbstractA shrimp extract (SME) obtained from the mild-acid demineralization treatment of shrimp shells to produce chitosan was collected. It was mainly composed of fat (≈73%), protein (≈19%), and ash (≈9%) and contained considerable amounts of calcium (≈1.9 g/100 g), astaxanthin (≈30 mg/100 g) and unsaturated fatty acids (≈27% MUFA, ≈39% PUFA). The SME was used in combination with chitosan for wrapping raw salmon to produce a ready-to-eat product enriched in calcium. No significant changes in hardness were found, as compared to the unwrapped salmon. Estimated intakes of bioaccessible calcium increased significantly by 3.6-fold, whereas intake of bioaccessible fat was reduced by 15%. SFA were the main fatty acid group reduced (≈80%), whereas MUFA and PUFA were only reduced by ≈20% each. Total viable counts, pseudomonads, enterobacteria, and specific fish spoilers were reduced by 2–4 log CFU/g in wrapped sample during the chilled storage period (19 days).
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2018.10.031
Appears in Collections:(ICTAN) Artículos
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