Chitosan for Seafood Processing and Preservation
Piotr Kulawik , Ewelina Jamróz , Faith Özogul
AbstractRecently, a greater attention has been directed to a more effective exploitation of chitin, the second most available polysaccharide in crustacean’s products. The shellfish processing industry produces unusable waste, thus posing a practical challenge. Approximately 75% of the total weight of crustaceans ends up as waste and there are actually no acceptable waste management solutions. Thus, the extraction of chitin from the shells of crustaceans, such as shrimps, crabs, prawns, lobster or krill, and its further use in the unprocessed or processed condition minimizes waste and produces valuable compounds. Chitosan, a deacetylated derivative of chitin, has many functional properties which can be used for various applications such as processing, preservation and food additives. Recently, sustainable and cost-effective methods for chitosan preparation and use have been developed. Methods of chitosan application, such as edible coatings, direct addition to the batter or tumbling in chitosan solution, allows chitin use for almost every type of seafood. Chitosan exhibits properties including antioxidant, antimicrobial and film-forming properties, and thus yields promising results as food additive. Moreover, the use of chitosan for seafood products is solving two major spoilage issues: increased oxidation and microbiological spoilage. Indeed, we observe decreased deterioration of sensory scores during storage, and prolonged shelf-life seafood products treated with chitosan.
|Publication size in sheets||1.7|
|Book||Crini Grégorio, Lichtfouse Eric (eds.): Sustainable Agriculture Reviews 36. Chitin and Chitosan: Applications in Food, Agriculture, Pharmacy, Medicine and Wastewater Treatment, Sustainable Agricultural Reviews, vol. 36, 2019, Springer, ISBN 978-3-030-16580-2, [978-3-030-16581-9], 428 p., DOI:10.1007/978-3-030-16581-9|
|Keywords in English||Chitosan, Chitin, Seafood processing, Food preservation, Functional compounds|
|Publication indicators||= 0|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.