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

Figure 6

Influence of shrimp coating with 1.5% solution from nanochitosan (Cht) and fortified nanochitosan with 1% clove extract (Cht + Clv) on the appearance and texture of samples compared to control (Con) after refrigerated storage (4 ± 1°C) for 0, 1, 3, 5, and 7 days.