biostudies-literatureUnknown10(10)Chen LThe 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 significantFood science & nutrition3395-3404https://www.ebi.ac.uk/biostudies/studies/S-EPMC9548362biostudies-literatureShrimp (<i>Penaeus monodon</i>) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing.PMC9548362Liu HLiu JZhang DChen LZhou BJiao DZhu CfalseShrimp (<i>Penaeus monodon</i>) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing.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 significant2022-01-01T00:00:00Z2022 Oct2025-04-19T06:45:44.394Z2025-04-19T06:45:44.394ZS-EPMC95483623624996710.1002/fsn3.2939