Biopreservation of Shrimps Using Composed Edible Coatings from Chitosan Nanoparticles and Cloves Extract

Figure 4

Influence of shrimp coating with 1.5% solution from nanochitosan (Ch) and fortified nanochitosan solution with 0.5, 1.0, and 1.5% (w/v) from clove extract (Ch-Cl 0.5, Ch-Cl 1.0, and Ch-Cl 1.5, respectively) on the microbial load during refrigerated storage (4 ± 1°C) for 10 days, compared to control (C). Results represent means of triplicates.