Investigating the Properties of Gelatin-based Film Activated with Citrus aurantium Essential Oil and Their Impacts on the Quality and Shelf Life of Jinga Shrimp (Metapenaeus affinis)

This study was conducted to determine the mechanical and physical features of the gelatin film containing C. aurantium Essential Oil (CEO) and the effect of this film on the chemical and sensory properties of the shrimp were investigated. Evaluation of physical properties including moisture content (۷.۲۲%), water vapor permeability (۰.۴۶ ×۱۰-۱۱ g/ m s Pa), and solubility (۱۰.۴۶%) in water showed that adding ۵% of CEO improves the physical properties of the film. Based on the scanning electron microscope images, the CEO led to the creation of pores and heterogeneous phases on the surface of the gelatin film. In addition, the CEO led to an increase in elongation at break and a decrease in the tensile strength of the gelatin film. Elongation at break and tensile strength of the gelatin film containing ۵% CEO was ۱۵.۵۴% and ۳۱.۶۱ MPa, respectively. Investigating the chemical properties of shrimp showed that pH, Peroxide Value  (PV), and total volatile nitrogen (TVB-N) of samples treated with gelatin film containing CEO were preserved in an acceptable range during storage. During the storage, the lowest pH (۷.۵۷), TVB-N (۱۸.۰۹ mg/۱۰۰ g), and PV (۱.۹ meq O۲/kg) values were observed in the samples coated with ۵% CEO, which confirms the ability of the film enriched with CEO to increase the shelf life of shrimp. In addition, the evaluation of sensory features showed that the shrimp wrapped with gelatin film enriched with CEO had a higher overall acceptance than the control sample. Based on the results, the gelatin film containing CEO can be introduced as an environmentally friendly active packaging with the potential to increment the shelf life of marine products.

کلیدواژه ها:

Citrus aurantium essential oil ، Edible coating ، Food Packaging ، Gelatin ، Metapenaeus affinis