Shelf-life extension of green tiger prawn (Penaeus semisulcatus) using chitosan coating incorporated with jujube extract, cinnamon essential oil and thymoquinone during cold storage

چکیده مقاله

This study investigates the efficacy of chitosan-based edible coatings enhanced with jujube extract (JE; 2 mg/mL), cinnamon essential oil (CE; 2 mg/mL), and thymoquinone (TQ; 1.2 mg/mL or 0.6 mg/mL) as natural preservatives to extend the shelf life of green tiger prawn (Penaeus semisulcatus) during storage at 4 °C for 15 days. Key assessments encompassed chemical analyses, including peroxide values, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN), alongside microbial assessments to determine contamination levels. Sensory evaluations and texture analysis (measuring hardness, springiness, cohesiveness, and chewiness) were also performed to comprehensively assess the overall quality. Results indicated that TQ-enriched coatings significantly prolonged the shelf life of shrimp, achieving acceptable quality for 12 days compared to 9 days for other coatings. Compared to controls, all treated samples exhibited a significant reduction in bacterial growth, peroxide levels, TBARS, TVBN, and pH. The coatings also improved texture parameters. Furthermore, the coatings enhanced the textural qualities of the samples. Sensory evaluation showed TQ coatings maintained acceptable scores for 12 days, 3 days longer than alternatives. TQ in chitosan, JE, and CE creates a synergistic preservation effect, promising active packaging for seafood shelf-life extension. © 2025 The Authors