Chitosan for Seafood Processing and Preservation

Piotr Kulawik , Ewelina Jamróz , Faith Özogul

Abstract

Recently, 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.
Author Piotr Kulawik (FoFT / DoAPT)
Piotr Kulawik,,
- Department of Animal Product Technology
, Ewelina Jamróz (FoFT / IoCh)
Ewelina Jamróz,,
- Institute of chemistry
, Faith Özogul
Faith Özogul,,
-
Pages45-79
Publication size in sheets1.7
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 EnglishChitosan, Chitin, Seafood processing, Food preservation, Functional compounds
DOIDOI:10.1007/978-3-030-16581-9_2
URL https://link.springer.com/content/pdf/10.1007%2F978-3-030-16581-9_2.pdf
Internal identifierWTŻ/2019/45
Languageen angielski
Score (nominal)20
Score sourcepublisherList
Publication indicators WoS Citations = 0
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