title: Edible Coating Chitosan‐Acerola to Replace the Sulfites as Preservatives of Fresh Shrimps ( <i>Litopenaeus vannamei</i> )
abstract: Melanosis is a chemical reaction based on lipid oxidation, which reduces shrimp shelf‐life. This research is aimed at applying chitosan‐based coating solutions incorporated with a natural antioxidant (acerola extract) as an antimelanotic material for shrimp preservation. Antimicrobial activity, ascorbic acid content, and pH of coating solutions were investigated, as well as their impact on pH, total volatile nitrogen bases (TVB‐N), color, texture, microbial growth, dark spot index, and quality i
journal: International Journal of Food Science