Table 6.
Antimicrobial activity of chitosan from crustacean by-products in seafood products.
| Species | By-Products | Microorganism Reduced and/or Inhibited | Application | References |
|---|---|---|---|---|
| Tuna fillets (Euthynnus affinis) |
Shrimp shell | Aerobic plate count (APC) Pseudomonas spp. Aeromonas hydrophila Salmonella enteritidis Klebsiella sp. Bacillus firmus Bacillus cereus Micrococcus sp. Escherichia coli Salmonella paratyphi Vibrio cholera Salmonella typhi Staphylococcus aureus |
Fillets were dipped in edible chitosan coatings (chitosan conc. 1%) | [124] |
| Smoked European eel (Anguilla Anguilla) stored under vacuum packaging (VP) at 4 °C | Crab shell |
Pseudomonas spp. Shewaella spp. and yeasts/molds |
Fillets were dipped in chitosan solution (2.0% w/v). | [125] |
| Pacific white shrimp (Litopenaus vannamei) | Shrimp processing by-products | Total bacterial counts (TBC) H2S-producer organisms Luminescent bacteria Total aerobic mesophiles Pseudomonas spp. Enterobacteriaceae Lactic acid bacteria |
Chitosan coatings (chitosan conc. 2% w/w) |
[126] |
| Fresh swordfish steaks (Xiphia gladius) | Crab shells | Total Viable Counts (TVC) Pseudomonas spp. H2S-producing bacteria Lactic acid bacteria Enterobacteriaceae |
Chitosan with a concentration of 0.045% w/w, added by spraying it directly onto the product. | [127] |
| Salmon fillets (Oncorhynchus nereka) |
Shrimp shells | Mesophiles, Psychrotrophs, coliforms, Aeromonas spp., and Vibrio spp. | Soaked in various concentrations of chitosan solutions (0.2%, 0.5%, or 1.0% in 0.1 N HCl, adjusted to pH 6.0 with 1 N NaOH) | [128] |