Table 3.
The pH, TVB-N, TVC, and TPC changes in shrimp during storage at 4 °C.
| Films | Time (Day) | pH | TVB-N (mg /100 g of meat) | TVC (log10CFU/g) | TPC (log10CFU/g) |
|---|---|---|---|---|---|
| T1 |
0 | 5.4 ± 0.00 aA | 3.5 ± 0.00 aA | 4.28 ± 0.01 aA | 3.16 ± 0.03 aA |
| 3 | 5.51 ± 0.01aA | 9.33 ± 0.40 aA | 5.70 ± 0.03 aA | 5.38 ± 0.01 aA | |
| 7 | 5.73 ± 0.01 aA | 12.6 ± 0.70 aA | 6.8 ± 0.02 aA | 6.64 ± 0.05 aA | |
| T2 |
0 | 5.4 ± 0.00 aA | 3.5 ± 0.00 aA | 4.28 ± 0.01 aA | 3.13 ± 0.05 aA |
| 3 | 5.43 ± 0.01bA | 8.63 ± 0.40 aA | 5.40 ± 0.01 bA | 5.19 ± 0.00 bA | |
| 7 | 5.68 ± 0.01 bA | 11.2 ± 0.70 bA | 6.34 ± 0.00 bA | 6.13 ± 0.02 bA | |
| T3 | 0 | 5.4 ± 0.00 aA | 3.5 ± 0.00 aA | 4.27 ± 0.02 aA | 3.14 ± 0.04 aA |
| 3 | 5.41 ± 0.01 cA | 7.46 ± 0.40 bA | 5.27 ± 0.03 cA | 4.99 ± 0.02 cA | |
| 7 | 5.58 ± 0.01 cA | 10.03 ± 0.80 bA | 6.02 ± 0.02 cA | 5.89 ± 0.02 cA | |
| T4 | 0 | 5.4 ± 0.00 aA | 3.5 ± 0.00 aA | 4.28 ± 0.01 aA | 3.16 ± 0.02 aA |
| 3 | 5.41 ± 0.00 bA | 6.53 ± 0.40 cA | 5.11 ± 0.02 dA | 4.84 ± 0.01 dA | |
| 7 | 5.54 ± 0.01 dA | 8.63 ± 0.40 cA | 5.83 ± 0.02 dA | 5.64 ± 0.08 aA |
TVB-N: total volatile basic nitrogen; TVC: total viable counts; TPC: total psychrophiles count. Gel: gelatin, Pec: pectin, PSAs: pistachio peel anthocyanin. The values are presented as a mean ± SD. In the same column, any two means, followed by the same lowercase letters, are not significantly different (P > 0.05) by Duncan's multiple range tests.