{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T18:29:10Z","timestamp":1786386550396,"version":"build-2736575974"},"reference-count":33,"publisher":"SAGE Publications","license":[{"start":{"date-parts":[[2026,8,8]],"date-time":"2026-08-08T00:00:00Z","timestamp":1786147200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"abstract":"<jats:p>\n                    Chilled shrimp deteriorate rapidly because post-mortem biochemical spoilage, oxidative deterioration and microbial growth continue during refrigeration; however, practical set-points that integrate oligochitosan (COS) coating solvent and packaging geometry remain insufficiently defined. This study aimed to establish an implementable COS-based preservation strategy for chilled slender shrimp (\n                    <jats:italic toggle=\"yes\">Metapenaeus brevicornis<\/jats:italic>\n                    ). Shrimp were stored at 4\u2009\u00b1\u20091\u2005\u00b0C and evaluated in three experimental branches: (a) COS concentration screening (0.75\u20131.50%, w\/v; 3-min dip in reverse-osmosis water), (b) solvent comparison at 1.0% COS (reverse-osmosis water vs. seawater) and (c) packaging comparison at 1.0% COS in seawater (sealed polyethylene bag vs. basket-in-bag), with untreated or water-dipped controls as appropriate. Independent batches (\n                    <jats:italic toggle=\"yes\">n<\/jats:italic>\n                    \u2009=\u20093 per treatment) were analysed for ammonia (NH\n                    <jats:sub>3<\/jats:sub>\n                    ), pH, total antioxidant activity (TAA), total plate count (TPC) and weighted sensory score using linear mixed-effects models (\n                    <jats:italic toggle=\"yes\">\u03b1<\/jats:italic>\n                    \u2009=\u20090.05). The 1.0% COS treatment was the most robust concentration over 13 days, and seawater improved performance compared with reverse-osmosis water. In the day-13 packaging comparison, COS\u2013basket-in-bag had lower NH\n                    <jats:sub>3<\/jats:sub>\n                    than COS\u2013polyethylene (PE) bag (0.169\u2009\u00b1\u20090.01% vs. 0.189\u2009\u00b1\u20090.03% w\/w), although it was statistically comparable to the untreated control (0.153\u2009\u00b1\u20090.02%). COS\u2013basket-in-bag also produced the lowest TPC (approximately 1.7\u2009\u00d7\u200910\n                    <jats:sup>4<\/jats:sup>\n                    \u2005CFU\u2005g\n                    <jats:sup>\u22121<\/jats:sup>\n                    , vs. 4.3\u2009\u00d7\u200910\n                    <jats:sup>5<\/jats:sup>\n                    and 2.8\u2009\u00d7\u200910\n                    <jats:sup>6<\/jats:sup>\n                    \u2005CFU\u2005g\n                    <jats:sup>\u22121<\/jats:sup>\n                    for COS\u2013PE bag and control, respectively), the highest TAA (2.582\u2009\u00b1\u20090.21\u2005mg\u2005ascorbic acid equivalents (AAE)\u2005g\n                    <jats:sup>\u22121<\/jats:sup>\n                    , vs. 2.205\u2009\u00b1\u20090.17 and 2.034\u2009\u00b1\u20090.15\u2005mg\u2005AAE\u2005g\n                    <jats:sup>\u22121<\/jats:sup>\n                    ) and the highest sensory score (16.1\u2009\u00b1\u20091.78, vs. 15.16\u2009\u00b1\u20091.43 and 11.6\u2009\u00b1\u20091.24). These findings define a practical set-point, 1.0% COS in seawater, 3-min dipping, basket-in-bag packaging and storage at 4\u2009\u00b1\u20091\u2005\u00b0C, that supports an approximately 12-day refrigerated shelf-life and demonstrates how coating dose, solvent and packaging geometry can be integrated to improve the microbial, antioxidant and sensory stability of chilled shrimp.\n                  <\/jats:p>","DOI":"10.1177\/10820132261475403","type":"journal-article","created":{"date-parts":[[2026,8,8]],"date-time":"2026-08-08T17:57:21Z","timestamp":1786211841000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Seawater-dissolved oligochitosan coating and basket-in-bag packaging extend the chilled shelf-life of slender shrimp (\n                    <i>Metapenaeus brevicornis<\/i>\n                    ) during 13-day storage at 4\u2009\u00b1\u20091\u2005\u00b0C"],"prefix":"10.1177","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0320-8929","authenticated-orcid":false,"given":"Thi Hoan","family":"Vu","sequence":"first","affiliation":[{"name":"Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5733-8545","authenticated-orcid":false,"given":"Thi Phuong","family":"Nhung Tran","sequence":"additional","affiliation":[{"name":"Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1222-6977","authenticated-orcid":false,"given":"Ngoc Boi","family":"Vu","sequence":"additional","affiliation":[{"name":"Nha Trang University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-5561-7710","authenticated-orcid":false,"given":"Thi My","family":"Trang Nguyen","sequence":"additional","affiliation":[{"name":"Nha Trang University"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,8,8]]},"reference":[{"key":"e_1_3_2_2_1","volume-title":"Official Methods of Analysis of AOAC International. 21st ed.","author":"AOAC International","year":"2019","unstructured":"AOAC International (2019) Official Methods of Analysis of AOAC International. 21st ed. 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