Related Experiment Video
Updated: Feb 11, 2026

Liver Cold Storage and Transplantation in the Cold-Adaptive Daurian Ground Squirrels
Published on: July 3, 2025
Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold
Soyoung Na1, Jin-Hee Kim1, Hye-Jin Jang2
1Department of Food and Nutrition, Kookmin University, Seoul 02707, Republic of Korea.
Abstract:
In this study, we examined the effects of an ε-polylysine (PL) and chitosan (CH) coating on the quality of shrimp under refrigeration. Pacific white shrimp (Litopenaeus vannamei) were coated with PL, CH, or CH + PL and stored at 4 °C for 15 days. The quality of shrimp was measured by observing changes in microbiota, pH, total volatile basic nitrogen (TVB-N), and sensory characteristics. Among the coating films, the CH + PL coating most effectively inhibited the growth of mesophilic and psychrotrophic bacteria, Pseudomonas spp., and H2S-producing bacteria. This coating increased the shelf life of shrimp by decreasing the amount of mesophilic and psychrotrophic bacteria, with inhibition greater than three log cycles on the ninth day of storage. In addition, the CH and CH + PL coatings effectively suppressed the formation of TVB-N compared with that in the control by 43% and 30%, respectively. The pH of all treated samples increased slowly compared with that of the control, but no significant difference was observed. Sensory quality was similar to microbial and physicochemical properties, and the acceptability of all treated samples gradually decreased.
More Related Videos
Related Concept Videos
Characteristics of Life
The Angiosperm Life Cycle
Half-life of a Reaction
Storage
Responses to Heat and Cold Stress
The Tree of Life - Bacteria, Archaea, Eukaryotes

