{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["10(10)"],"submitter":["Chen L"],"pubmed_abstract":["The present work investigated the effects of high-pressure processing (200 and 400 MPa, 5 min) combined with chitosan-tea polyphenol (1.5% and 0.5% [w/v], respectively) coating to improve the quality and stability of shrimp (<i>Penaeus monodon</i>) during 28 days of storage. The chemical (pH, TVB-N, TBARS), microbiological, textural, chromatic characteristics, protein oxidation, and endogenous enzyme activities of shrimps were regularly evaluated. Results showed that the combination treatment exerted a better intense antimicrobial effect, stabilized shrimp's freshness, and resulted in lower pH and TVB-N than the control sample. Also, combined treated samples had better oxidative stability than a single treatment until the end of shelf life. Although combination treatment had no significant"],"journal":["Food science & nutrition"],"pagination":["3395-3404"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9548362"],"repository":["biostudies-literature"],"pubmed_title":["Shrimp (<i>Penaeus monodon</i>) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing."],"pmcid":["PMC9548362"],"pubmed_authors":["Liu H","Liu J","Zhang D","Chen L","Zhou B","Jiao D","Zhu C"],"additional_accession":[]},"is_claimable":false,"name":"Shrimp (<i>Penaeus monodon</i>) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing.","description":"The present work investigated the effects of high-pressure processing (200 and 400 MPa, 5 min) combined with chitosan-tea polyphenol (1.5% and 0.5% [w/v], respectively) coating to improve the quality and stability of shrimp (<i>Penaeus monodon</i>) during 28 days of storage. The chemical (pH, TVB-N, TBARS), microbiological, textural, chromatic characteristics, protein oxidation, and endogenous enzyme activities of shrimps were regularly evaluated. Results showed that the combination treatment exerted a better intense antimicrobial effect, stabilized shrimp's freshness, and resulted in lower pH and TVB-N than the control sample. Also, combined treated samples had better oxidative stability than a single treatment until the end of shelf life. Although combination treatment had no significant","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Oct","modification":"2025-04-19T06:45:44.394Z","creation":"2025-04-19T06:45:44.394Z"},"accession":"S-EPMC9548362","cross_references":{"pubmed":["36249967"],"doi":["10.1002/fsn3.2939"]}}