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

A 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).

Bibliographic Details

Main Authors:	Gómez Estaca, Joaquín, Alemán, Ailén, López Caballero, M. E., Baccan, G. C., Montero García, Pilar, Gómez Guillén, M. C.
Other Authors:	Ministerio de Ciencia e Innovación (España)
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2019
Subjects:	Shrimp waste, Demineralization, Polyunsaturated fatty acids, Chitosan film,
Online Access:	http://hdl.handle.net/10261/203323 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100003329
Tags:	Add Tag No Tags, Be the first to tag this record!