Manuscript 2 Final

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
PAGE
EFFECT OF Caulerpa lentillifera COATING ON THE QUALITY

OF SUAHE
A Thesis Proposal
Presented to the
Department of Food Technology
Polytechnic University of the Philippines
In Partial Fulfillment
Of the Requirements of the Degree
Bachelor of Science in Food Technology
by
Jomari P. Andres
Krista Rae P. Cornejo
Rahziel Micah D.Manalo
March 2016
PAGE
ABSTRACT
Shrimps are usually preserved by freezing and cold storage.
However, it must be noted that freezing and cold storage does
not improve the shrimp quality. It is the purpose of this research
to develop a coating that will improve the quality of white
shrimp. Caulerpa lentillifera, a green seaweed, is customarily
eaten as a salad in the Philippines. The researchers will utilize
this seaweed to develop an edible coating. Green seaweeds are
usually not utilized as an edible coating ingredient unlike red and
brown seaweeds. However, green seaweeds also contain
polysaccharides that might be developed in an edible coating.
The crude polysaccharide from the seaweed will be extracted
and will be used in making the coating solution. There will be
three trials in this study. Shrimp samples will be divided into two.
One portion will act as the controlled and one will be treated.
Both portions of shrimp samples will be stored in refrigeration
temperature for seven days. The shrimp samples will be
compared to a fresh shrimp sample and have its microbial
activity, pH, weight loss, TVB-N, and sensory characteristics
evaluated. The researchers expect to develop an edible coating
out of Caullerpa lentillifera that will improve the quality of
shrimps.
Keywords: shrimp, Caulerpa lentillifera, edible coating, crude

polysaccharide
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TABLE OF CONTENTS
Page
1.0 The Problem Rationale
1.1 Introduction
5
5
1.2 Objectives
7
1.2.1. General Objective
7
1.2.2. Specific Objectives
7
1.3 Hypothesis
1.4 Significance of the Study
8
1.5 Scope and Limitations
8
1.6 Conceptual Framework
9
2.0 The Research Questions

10
PAGE
2.1 Literature Review

10
3.0.
The Research Methods

31
3.1 Methods and Materials
31
3.1.1 Standards, Reagents and Chemicals
31
3.1.2 Extraction (or Sampling) Procedure
31
3.1.3 Formulation of the Edible Coating
33
3.1.4 Application of Treatments and Experimental
Design
33
3.2 Analysis
34
3.2.1 Instrumental Analysis for Green Caviar Coating
34
3.2.2 Instrumental Analysis for Shrimp
34
PAGE
3.3 Sensory Evaluation and Selection of Panelists

36
3.4 Data Interpretation and Calculations
37
Bibliography
38
Definition of Terms
46
Appendix
47
Scoresheet
47
Formulas
48
Curriculum Vitae
51
PAGE
CHAPTER 1
THE PROBLEM RATIONALE
1.1 Introduction
Traditional methods such as chilling, freezing and glazing
have often been used to prevent the occurrence of biochemical,
microbiological or physical deterioration in shrimp. In expansion
to these conventional procedures, new methods have been
analyzed nowadays including the process of irradiation (Abreu et
al. 2009), use of acidic electrolyzed water as an efficient
bactericidal substance (Xie et al. 2012), application of modified
atmosphere packaging and/or utilization of natural extracts
(Mejlholm et al. 2005; Thepnuan et al. 2008; Nirmal and Benjakul
2011; Encarnacion et al. 2012). Freezing and cold storage area
known as an effective technique for preservation yet it must
accentuate that it is not capable of enhancing product quality.
The final quality relies on the quality of seafood at the time of
freezing
and
different
variables
throughout
storage, and dispersion (Chevalier et.al, 2001).
freezing,
cold
PAGE
Seafood products are generally recognized as an important

food around the world due to its refined taste and great
nutritious worth (Jeon et al. 2002). Shrimp is acknowledged as
one of the most preferred amongst seafood and has been traded
internationally (Tsironi et al. 2009). Penaeid shrimps are one of
the most significant aquaculture organisms, specifically white or
crystalline shrimps also known as Litopenaeus vannamei,
Litopenaeus setiferus or Litopenaeus stylirostris. According to the
study of Lee and Wee (2012), white leg shrimp (Litopenaeus
vannamei) or also known as suahe in the Philippines is one of the
shrimp species naturally found in the Pacific region and an
essential species in aquaculture located in
the Asia-Pacific
region. It has developed into a popular shrimp species among

Malaysian aqua culturists, due to its high worth and the huge
demand for local and international seafood markets.
Enhancing the preservation technologies of perishable
commodities to attain a final product with ideal quality is one of
the main concerns of the seafood industry. The most vital among
several procedures presently used are those taking into account
the activity of low temperatures which saves its taste and
nutrients (Chevalier et al., 2000a, 2000b, 2001; Delgado and
Sun, 2001; Campaone et al., 2002). Natural compounds derived
PAGE
from different terrestrial or aquatic sources and biomolecules are

also developed which has antimicrobial, antioxidant, prebiotic,
anticoagulant, antitumor, antiviral and anti-inflammation actions
necessary to be applied in the food industry (Boziaris & Ioannis,
2014).
Recently, the genus Caulerpa has garnered the attention of
researchers
due
caulerpenyne
antineoplastic,
to
(CYN)
its
significant
that
antibacterial
is
secondary
described
and
to
metabolite
possess
antiproliferative
the
activities
(Barbier et al., 2001; Cavas et al., 2006). Caulerpa Lentillifera or

also known as lato in the Philippines contains phytochemicals
and proteins which are essential and because of the presence of
high
amounts
polyunsaturated
fatty
acids,
it
has
higher
antioxidant activity (Paul, n.d.). With this component, the

researchers will identify if the Green caviar seaweed will enhance
the quality of shrimp under cold storage.
1.2 Objectives
1.2.1. General Objective
The general objective of this study is to develop an edible
coating utilizing Caulerpa lentillifera.
1.2.2. Specific Objectives

1.2.2.1.
Formulate
coating
from
PAGE
the
crude
polysaccharide with the help of calcium

1.2.2.2. Treat peeled and deveined shrimps with the
formulated gel and store at two environments.
1.2.2.3. Conduct a microbial test on all shrimp
samples
1.2.2.4. Determine the pH, weight loss and TBV-N of
the samples
1.2.2.5. Analyze and interpret all data gathered to
determine the potential Caulerpa lentillifera as an edible
coating in Suahe
1.3 Hypothesis
Ha:
Caulerpa lentillifera coating will improve the quality of
Suahe
Ho: Caulerpa lentillifera coating will not improve the quality of
Suahe
1.4 Significance of the Study
PAGE
The purpose of this study is to develop a way of improving

and preserving the quality of shrimp with the use of green caviar.
This is done to comply with the short shelf life of shrimp
(Mejlholm, 2005). Raw shrimp should be kept frozen to preserve
its quality. This means that from fish port to market, it is frozen
or iced (Tristoni, et. al., 2009). But freezing could result to the
deterioration of sensory qualities of the shrimp. The development
of green caviar edible coating can provide an alternative way of
preserving the quality of shrimp other than freezing. It does not
only extend the shelf life of shrimp because of its antioxidants
but it also provides additional nutrients such as phytochemicals
and
high
amounts
of
protein
(Paul,
n.d.).
It
allows
the
preservation of shrimp without the risk of reducing its sensory

properties.
1.5 Scope and Limitations

This study focuses on preserving the quality of white
shrimp using Caulerpa lentillifera as edible coating under
refrigeration temperature conditions. The C. lentillifera coating
will first have its viscosity determine. Shrimp samples will be
treated with the coating then stored at refrigeration temperature
together with untreated samples for 7 days. The pH, weight loss
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and TVB-N will be determined. The sensory characteristics of the

shrimp samples will be analyzed by comparing samples treated
with the coating against untreated samples and fresh samples.
The panelists will be consumer-type randomly selected from PUP
BSFT students, consisting 50 participants. The data that will be
gathered will be interpreted by analysis of variance or ANOVA
and DMRT for tests for significant difference.
1.6 Conceptual Framework
Input
The ability of
the
Caulerpa
lentiliferra as an
edible coating
The shelf life
and quality of
raw
Suahe
(Litopenaeus
vannamei)
under
refrigeration
temperature
Process
Application of
the
idea
to
shrimp samples
Evaluation of
the quality of
the samples
Output
To develop a
new method of
enhancing
or
maintaining the
quality of raw
shrimp
under
refrigeration
temperature.
CHAPTER 2
REVIEW OF RELATED LITERATURE
2.1
Edible Coating
Consumer demand for safe, convenient and stable foods are

increasing as well as their consciousness about the negative
11

effects
of
non-biodegradable
packaging
wastes
PAGE
to
the
environment (Azeredo, n.d.). Edible coatings are a thin layer of

material that covers the surface of the food and can be
consumed with the food (Guilbert, Gontard, & Cuq, 1995).
Edible films provide a replacement and/or the fortification of
natural layers to inhibit moisture loss while selectively permitting
the controlled interchange of gases, like oxygen, carbon dioxide
and ethylene which are required in respiration processes.
Additionally, a film or coating can provide surface sterility and
inhibit the loss of other important components. Generally, its
thickness is less than 0.3 mm. Edible films can provide either
clear or milky (opaque) coatings, but most consumers favor clear
coatings. Coatings can be obtained through different methods (1)
through the dipping of the product into or through brushing or
spraying the product with the coating solution to deposit the
coating directly on the food surface (Gontard and Guilbert 1994),
or (2) by developing a standalone film from the solution or
through thermoformation for subsequent covering of food
surface. Depending on the concentration of the coating solution,
the food will absorb some of the coating material (Paviath, Attila
and Orts, William, 2009).
2.1.1 Types
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PAGE
According to Sanchez-Ortega et.al (2014), edible films and

coatings
are
classified
into
three
types
lipid
based,
polysaccharide based and protein based. In lipid-based films and

coatings, pure lipids are incorporated with hydrocolloids like
cellulose, protein, starch, and their derivatives providing a multicomponent system capable to be applied as meat coating. In raw
and processed meats, integration of lipid to edible films and
coatings
can
increase
hydrophobicity,
flexibility
and,
cohesiveness making it a very good moisture barrier, causing the

prolongation
of
freshness,
color,
aroma,
tenderness,
and
microbiological stability. Examples of lipids that has been used to

produce edible films and coatings are, animal and vegetable oils
and fats (coconut, butter, peanut, lard, palm, cocoa, fatty acids,
and mono-, di-, and triglycerides), waxes (carnauba, paraffin,
beeswax,
candelilla,
and
jojoba),
natural
resins
(guarana,
olibanum and chicle,), essential oils and extracts (mint, camphor,

and citrus fruits essential oils), and emulsifiers and surface
active agents (fatty alcohols, fatty acids, and lecithin).
Protein-based films and coatings, on the other hand, cohere
effectively to the meats hydrophilic surfaces and acts as a
barrier for oxygen and carbon dioxide however, it does not resist
water diffusion. Protein films may be vulnerable to proteolytic
13
PAGE
enzymes existing in meat products or protein allergen may cause

harmful reactions to susceptible people. Film-forming proteins
can be obtained from plant sources (corn, soybean, wheat,
cottonseed, peanut, and rice) or animals (casein, whey protein
concentrate and isolate, collagen, gelatin, and egg albumin).
Polysaccharide-based
films
and
coatings
are
usually
inadequate moisture barriers; however, they have particular

permeability to oxygen and carbon dioxide and resistance to fats
and oils. Polysaccharide films and coatings can be applied to
prolong the shelf life of muscle foods by inhibiting oxidative
rancidity,
surface
browning,
and
dehydration.
When
polysaccharide coatings are applied to wrapped meat products

and exposed to smoke and steam, the polysaccharide film
disintegrates and absorbs into the meat surface producing higher
yields, better structure and texture, and decreased moisture loss.
Polysaccharide films can be consisted of starch, cellulose,
gums, pectins, seaweed extracts, pullulan, and chitosan. These
compounds give a variety of films crispness, compactness,
hardness, viscosity, adhesiveness, and gel-forming ability.
2.1.2 Benefits
Dhall (2013) stated that edible coatings are an environment
friendly technology that controls moisture transfer, gas exchange
14
PAGE
or oxidation processes. Edible coatings can impart an additional

protective coating to food and also has the ability to administer
the same effect as modified atmosphere storage in modifying
internal gas composition. One prime benefit of applying edible
films and coatings is that some active ingredients can be
integrated with the polymer matrix and ingested with the food.
This will therefore improve the safety or even the nutritional and
sensory characteristics of the food.
According to Erkan et.al, (2015), edible film coatings together
with refrigeration or other packaging system has established to
be an efficient preservation method for the extension of shelf-life
of foods and quality maintenance of an extensive variety of fresh
chilled food products. Additionally, edible coatings could deliver
antimicrobial compounds to the food (Quintavalla & Vicini, 2002;
Zhou et al., 2010).
2.1.3 Mechanism
Recently, extensive research is being performed on bio-edible
films or coatings to hinder or prevent the spoilage of many
perishable foods. Olivas et.al, (2008) stated that edible coatings
can maintain the quality of fruits and vegetables throughout
storage by serving as partial barriers to oxygen, carbon dioxide,
water vapor, aroma compounds, etc. Moreover, they also
15
PAGE
16
function as carriers of quality enhancer additives such as texture

enhancers, anti browning agents, antimicrobials and nutrients.
Edible coating is formed when a layer of an edible material is
employed upon the surface of a whole or minimally-processed
fruits and vegetables creating a protective barrier. According to
the study of Guilbert S. on Technology and Application of Edible
Protective
Films,
respiration
causing
senescence
tends
to
decrease once the internal O2 composition is lowered which

preserves the quality of the produce during storage. On the other
hand, attention must acquire to prevent extremely low internal
O2 concentration because it can be the reason of anaerobic
respiration with subsequent ethanol production and off flavor
occurrence (Kays S.J. and Paull R.E.2004).
2.2 Caulerpa lentillifera

2.2.1 Description
Caulerpa lentillifera, has an appearance of small green
grapes (Pomin, 2011), hence being commonly referred to as sea
grapes (Paul, 2013) or green caviar. It is harvested in the
Atlantic and Pacific oceans (Rangaiah, 2010). Some are also
cultivated in ponds.
It is usually served as a salad along with
other green leafy vegetables (McHugh, 2003)
PAGE
2.2.2 Benefits
Green caviar contains phytochemicals, proteins and high
amounts polyunsaturated fatty acids. Polyunsaturated fatty acids
help decrease the amount of bad cholesterol in our body,
reducing risks of heart complications (Paul, n.d.).
2.2.3 Nutrient Content

Sea grapes is rich in protein which is comparable to other
species
of
seaweeds
(Pereira,
2011),
phytochemicals
and
polyunsaturated fatty acids (Paul, ND). It is also a good source of

magnesium and phosphorus and contains a small amount of
vitamins B1 and B2 (Pereira, 2011).
This table consists of the nutrients of the seaweed species
Caulerpa lentillifera.
Table 1. Nutrient composition of Caulerpa lentillifera (Matanjun,
et. al., 2009)
Nutrient
Protein (%)
Lipid (%)
Ash (%)
Crude fiber (%)
Carbohydrate (%)
Moisture content (%)
Soluble fiber (%)
Insoluble fiber (%)
Amount
10.410.26a
1.110.05 a
37.150.64 c
1.910 c
38.660.96 a
10.760.80 a
17.210.87 a
15.781.20 b
17

Total dietary fiber (%)
Vitamin C (mg 100 g -1 WW)
-tocopherol (mg/100 g DW)
Na (mg/100 g mg 100 g -1 DW)
K (mg. 100 g -1 DW)
Ca (mg. 100 g -1 DW)
Mg (mg. 100 g -1 DW)
Fe (mg. 100 g -1 DW)
Zn (mg/100 g mg 100 g -1 DW)
Cu (mg. 100 g -1 DW)
Se (mg. 100 g -1 DW)
I (g g -1 DW)
Na/K ratio
Total cations
PAGE
32.992.07
34.70.02 a
8.410.12 b
8917.460.00 a
1142.680.00 c
1874.740.20 b
1028.620.58 a
21.370.00 b
3.510.00 b
0.110.00 a
1.070.00 b
4.780.59 c
7.8
12,989.560.78 c
2.2.4 Antimicrobial activity

Studies show that extracts synthesized from Caulerpa spp.
of seaweed inhibits the growth of Lactobacillus acidophilus and
Bacillus subtilis (Rangaiah, 2010). Other extracts from different
species of seaweed subjected to different tests are highly
reactive against Staphylococcus aureus and Salmonella spp.
(Karthikaidevi et. al., 2009)
2.3 Shrimp
2.3.1 Description
Seafood products are commonly known as valuable foods
worldwide due to their delectable and good nutritional content
(Martnez-Porchas et.al, 2010). Generally, crustacean culture is
acknowledged as one of the most profitable aquaculture
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PAGE
activities for the reason that the produced products constitute a

high commercial value, demonstrating an annual economic profit
of US$14 361 million (FAO 2007). Shrimp is one of the most
preferred by consumers and is traded internationally amongst
seafood (Tsironi et al. 2009).
2.3.2 Varieties
According
to
Martnez-Porchas
et.al
(2010),
Penaeid
shrimps are one of the most important aquaculture organisms,

especially the white or crystalline shrimps including Litopenaeus
vannamei, Litopenaeus setiferus or Litopenaeus stylirostris.
Other penaeid shrimps that are effectively cultured include
Penaeus
monodon,
Penaeus
semisulcatus,
Marsopenaeus
japonicus, Fenneropenaeus chinensis, Fenneropenaeus indicus,

Fenneropenaeus
penicillatus,
Farfantepenaeus
aztecus,
Farfantepenaeus californiensis, Farfantepenaeus paulensis and

Farfantepenaeus.
2.3.3 Whiteleg shrimp or Litopenaeus vannamei
Whiteleg shrimp as a food is counted in the world market
as a high value commodity. It is an appropriate animal for
farming since it can grow in different conditions (Diaz- Tenorio
et.al, 2006). Whiteleg shrimp (Litopenaeus vannamei) is one of
the shrimp species naturally found in the Pacific region and an
19
PAGE
essential species in aquaculture in the Asia-Pacific region.

Because of its high value and vast demand, it is then recognized
as a popular shrimp species within local and international
seafood markets (Lee and Wee, 2012).
2.3.4 Nutritional Content
Shrimp is a good source of dietary protein similar to animal
meat. About 80% of the dry matter portion consists of protein
while three-fourths of the edible part of the shrimp is composed
of water. The average protein content of fresh shrimp is 19.4 g/
100 g and it provides 87% of the total energy. The protein
digestibility corrected amino acid score (PDCAAS) is based on the
amino acid content of food protein, true digestibility, and its
ability to supply the essential amino acids according to
requirement since essential amino acids are not synthesized by
the human body hence it must be acquired through diet. The
PDCAAS has been accepted by FAO/WHO as the preferred way for
obtaining the measurement of the protein value in human
nutrition which is in shrimp is 1, signifying its high protein quality
(Dayal et.al, 2013)
Another benefit of consumption of shrimp is its important
lower lipid content which provides around 1.15 g/100 g. The lipid
composition of shrimp is made of about 1020% total acyl
20
PAGE
glycerols, 15 20% cholesterol, and 6570% phospholipids. The

prevalence of phospholipids in shrimp lipid shows how abundant
it is in nutritional quality aspect and an integral part of cell
membrane and transport lipoproteins. Moreover, 32% of shrimp
lipid is made up of polyunsaturated fatty acids (PUFA), a term
that is commonly associated for high-quality seafood. For
humans, a wholesome diet should contain a minimum PUFA/SFA
ratio of 0.54 and above 15 (Dayal et.al, 2013).
Shrimp has mild anti-inflammatory nature since it contains
high selenium, docosahexanoic acid and low saturated fatty
acids. Shrimp presented values of 0.36 for atherogenic and 0.29
for thrombogenic indices which are less than the other non
vegetarian foods, showing its cardio-protective nature. It is also a
rich source of astaxanthin, a lipid soluble carotenoid formed from
ingested -carotene or zeaxanthin by oxidative transformation
(Venugopal, 2009) and an effective natural antioxidant, ten
times greater than the antioxidant activity of -carotene and 500
times that of -tocopherol (Sachindra, 2005).
According to USDA (2012), 100 g serving of shrimp has >
100 mg of calcium, > 300 mg of phosphorus and > 40 g of
selenium. Amongst their many functions, minerals assist in
regulating the fluid balance, enzyme production and bone health.
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22
Consumption of shrimp (100 g/day) would provide about ten

vitamins and ten minerals. Shrimp comprises essential vitamins
such as vitamin A (180 IU), vitamin D (2 IU) and vitamin E (1.32
g), vitamin B12 (1.11 g) and vitamin B3 (1.77 mg)
2.3.5 Spoilage
Shrimp
is highly
susceptible
to quality deterioration
associated with biochemical, microbiological or physical changes

with postmortem storage, which leads to limited shelf life of the
product (Jeyasekaran et al, 2006; Nirmal and Benjakul, 2010;
Ojagh et al. 2010). The most significant reasons for the
development
of
shrimp
deterioration
are
the
buildup
of
undesirable compounds which results to microbiological growth

and biochemical reactions, and melanosis (discoloration) initiated
by the polymerization of phenols within insoluble black pigments,
i.e., melanins (Zamorano et al. 2009; Nirmal and Benjakul 2011).
Traditional methods such as chilling, freezing and glazing have
often applied to prevent biochemical, microbiological or physical
deterioration in shrimp. Asides from these traditional methods,
innovative methods have been studied recently, like irradiation
(Abreu et al. 2009), application of acidic electrolyzed water as an
effective
bactericidal
agent
(Xie
et
al.
2012),
modified
atmosphere packaging and/or natural extracts (Mejlholm et al.
PAGE
2005; Thepnuan et al. 2008; Nirmal and Benjakul 2011;

Encarnacion et al. 2012).
Lee and Wee (2012) cited in their study that bacterial
diseases, specifically vibriosis, have been distinguished as an
important restraint in the
development of shrimp culture
worldwide. Vibriosis has been documented as a fatal disease in

various marine fish and invertebrates which includes shrimp,
crab and lobster, mollusks and fish. Galib et.al (2014) stated that
shrimps may also spoil by improper handling, and further
processing can no longer bring back its freshness. Low quality
frozen foods are connected to inappropriate processing and poor
hygienic
conditions.
Poor
hygienic
condition,
inappropriate
processing, preservation and storage condition may also lead to

contamination in shrimp (Eze et al., 2010).
According
to
Boyer
(2013),
for
maximum
shelf-life,
consumers have to constantly procure fresh food and certainly

avoid the temperature abuse the food. The shelf life of shrimp
under refrigeration temperature (37C to 40C) lasts for 1-2
days.
2.3.6 Bacteria present
23
PAGE
Table 2 Microbiological Reference Criteria for Raw and Frozen

Prawns and Shrimp (Microbiological reference criteria for food
(October 1995). Food Administration Manual
Prawns and shrimps - raw, frozen

Aerobic plate count at n = 5 c = 2 m = 5 x M= 5 x
35C (/g)
105
106
Coagulase
producing n = 5 c = 2 m = 102
M = 103
staphylococcus (/g)
Faecal coliform (/g)
n = 5 c = 2 m = 102
M = 103
Salmonella (/25 g)
n=5 c=0 m=0
Vibrio cholerae (/g)
n=5 c=0 m=0
The following terms as used by the ICMSF are applied in these
reference standards.
n = The number of sample units which must be inspected from
different food to meet the requirements of a certain sampling
plan.
c = The maximum allowable number of defective sample units.
If there were more than of these numbers are detected, the lot is
rejected by the sampling plan.
m = Signifies the acceptable level and values higher than it are
considered as slightly acceptable or unacceptable regarding to
the sampling plan.
M
Microbiological
standard
that
separates
marginally
acceptable quality from defective quality. Values higher than M

are unacceptable in the terms of the sampling plan and
24
PAGE
determination of one or more sample above this level will leads

to the rejection of the lot.
Galib et.al.(2014) identified that shrimps are possible to be
contaminated with different forms of bacteria, including Vibrio
spp., Salmonella spp., coliform, fecal coliform, streptococci and
Staphylococcus spp., which known to spoil fishes and recognized
to cause cholera and other identified food borne disease
outbreaks (WHO, 2012). In penaeid shrimps, Vibrio spp. is the
main source of bacterial diseases, such as V. parahaemolyticus,
V. alginolyticus, V. harveyi and V. penaeicida (Villase or et.al,
2012).
2.3.7 Handling
According to WFLO (2008), proper handling may be observed in
whole, peeled and deveined raw shrimp.
Whole shrimp
Heads should be detached as soon as

possible subsequently catching because this
part deteriorates rapidly. The shrimp should
be washed thoroughly after removing its
head and before packing in ice
The headless fresh shrimp must be set in
crushed melting ice and placed in a room
maintaining the temperature between 40F
25
PAGE
26
and 50F (4.4C and 10C). Good drainage

must be observed in order to keep the
accumulation of melted ice that contains
proteolytic enzymes. The ice was not easily
melted
to
move
over
the
product
to
preserve shrimp wet at lower temperatures.

A dark brown color occurs and black spots
were observed if shrimp is not wet. Higher
room temperatures lessen storage life. The
shrimp must be combined with ice in equal
parts and re-iced often to retain melting
Peeled
Deveined
water running over the shrimp

and To lessen the occurrence of black spots,
Fresh since the enzyme causing this are found on
Shrimp
the shell and shell membrane, it must be

packed in slush ice and held in the room
having the temperature of 35-42F (2-6C).
2.3.8 Preservation
Bacterial biodegradation, black spot development and
unwanted odors are significant aspects of quality loss in fresh
shrimp during handling and storage (SantAna et al. 2011).
Several studies focused on the use of antibacterial and
PAGE
antimelanosis (black spot) chemicals combined into ice to delay

the undesirable changes. Antibiotics, ascorbic acid-citric acid
mixtures, sodium bisulfite, and other substances and sometimes
mixtures of these materials have been used (Encarnacion et.al,
2012). Nevertheless, the outcome of these applications shows
that not any of these materials can be depended upon to prolong
the estimated storage life of the product observed for more than
1-2 days. The utilization of chemical ice by the warehouse is not
guaranteed of extending keeping quality. It should be further
noted that using
antibiotics is not permitted by the FDA
Application of any chemical aiming to lengthen shelf life is

governed by U.S. federal regulations. Warehousemen should be
aware and inform the proprietor of the shrimp instantly upon
detecting out-of-condition shrimp and must not attempt to use
preservatives or chemicals (WFLO Commodity Storage Manual
Shrimp, 2008).
2.3.9 Storage
According to Food Marketing Institute (n.d.), fresh fish,
shrimp, and crab must be stored in the refrigerator (slightly
above 32F) should be consumed within 1 to 2 days based from
its shelf life. Shrimp may be stored for 12 months at 0F.
Perishable commodities such as shrimp should never keep in
27
PAGE
room temperature for longer than two hours, including the time
to prepare, serve and eat. . Seafood must be stored in the
coldest part of the refrigerator (Boyer, 2013). It is important to
place seafood in the refrigerator or freezer right after it was
purchased. Storing in the refrigerator is recommended if seafood
will be used in 2 days after buying it (U.S. Food and Drug
Administration).
2.4 Methodology
2.4.1 Raw Materials
2.4.1.1 Sources of white shrimp and Caulerpa Lentilifera
White shrimp and Green Caviar can be purchased from
local markets. To ensure that the highest quality will be
purchased, it is advisable that the purchasing of the product be
done early in the morning.
2.4.1.2 Standards of choosing samples

The shrimp should have a length of 3 4 inches and is still
alive. To determine if a shrimp is fresh, one has to check its smell
and surface. The shrimp should have no odor and its flesh should
be translucent and shiny (FDA, 2016). Also, the shrimp should
not show any sign of breakage (Okpala et. al, 2013). For C.
28
PAGE
Lentilifera, its color should be grass green (Pattama, R. & Anong,

C., 2006) not pale green or yellow (McHugh, 2003) because this
indicates that the said seaweed has not received enough
nutrition.
2.4.1.3 Transportation and Storage
In a study done by Okpala et.al (2013), after the harvesting
of the shrimps, they were washed using filtered and clean
running water and then packed in sterile Ziploc PE bags. The PE
bags were placed in styrene foam boxes between layers of ice
with a shrimp to ice ratio of 1:2 (w/w). The shrimps were
transported to the laboratory within 2 hours.
When the box
containing the shrimps arrived in the laboratory, the box was

stored in a walk-in cold room at 4C until its use. The molten ice
in the box was removed and replaced every 24 and 48 hours to
maintain the shrimp to ice ratio (Okpala et.al, 2013).
According to Masayoshi et.al (2014), the green algae that
they procured for their investigation were packed in air tight
plastic bags stored in the dark at room temperature (Masayoshi
et.al, 2014). In a study by El-said et.al (2013), the seaweed
samples that they used were washed with seawater to remove
extraneous materials then stored in an ice box before being
transported immediately to the laboratory where they washed
29
PAGE
the seaweeds for the second time to eliminate the salt on its
surface, using tap water instead of sea water. However, C.
lentillifera is easily affected by the changes in salinity of its
environment (McHugh, 2013) and Liot et.al (1993), stated that
seaweeds that were washed using tap water deteriorated in less
than one week. Therefore, the C. lentillifera should be processed
at the same day that it was procured.
2.4.2 Extraction of Sulfate Polysaccharide
2.4.2.1 Enzymatic Extracts from Caulerpa lentillifera
In a study by Athukorala et.al (2007), the alga used was
dried and then ground before being sieved using a No. 50
standard testing sieve. One hundred grams (100 g) of the dried
algae was homogenized in 2 L of water and its pH was modified
to its optimal pH value. Afterwards, 1 g or 1 mL of enzyme was
mixed and for 12 hours, the enzymatic hydrolytic reactions were
allowed to operate in order to attain the ideal degree of
hydrolysis. When the enzymatic reactions were finished, the
sample was boiled at 100C for 10 minutes for the enzymes to
be inactivated. The samples underwent centrifugation at 3000
rpm at 4 C for 20 minutes to separate the residue. The sample
was stored at -20C (Athukorala et.al, 2007).
30
PAGE
In a study by Berosil et.al (2005), the optimum pH of

Caullerpa lentillifera for peroxidase activity is 7 (Berosil et.al,
2005). Also, in a study by Ronbanchob et.al, (2004) the optimum
pH of Caulerpa lentillifera for absorption of heavy metals (Cu, Cd,
Pb, and Zn) is also 7 (Ronbanchob et.al, 2004).
2.4.2.2 Crude Polysaccharides Separation
According to Athukorala et.al (2007), 240 mL of the
enzymatic extract was added to 480 mL of 99.5% ethanol, and
then the mixture was left for 30 minutes at room temperature.
Subsequently, the mixture underwent centrifugation at 10,000
rpm at 4C for 20 minutes to separate the crude polysaccharide.
The separated crude polysachharides were gathered and referred
to as crude polysaccharide fraction (CpoF) while the resultant
supernatant was referred to as crude phenolic fraction (CphF).
The CpoF and CphF underwent vacuum drying at 40C to remove
the ethanol. The samples were disintegrated in water for later
experiments (Athukorala et.al, 2007).
2.4.3 Formulation of edible film
Haug found out that boric acid, calcium ions, and a pH of
7.5 8.0 is necessary to develop a weak gel from the ulvan of U.
lactuca. In a study by Lahaye & Robic (2007), the researchers
used boric acid and calcium at a concentration of 15 33 mM
31

and
PAGE
7 mM respectively and a pH of 7.5 which produced a gel
from U. armoricana ulvan which had a storage modulus (elastic

response) of 250 Pa at 1.6% (w/v) concentration. Ulvan that has
a sodium form has no ability to form a gel even when mixed with
boric acid at pH 7.5. This affirms that calcium or a bivalent cation
is necessary for the gelation of Ulvan (Lahaye & Robic, 2007).
In another study by Percival, it was stated that the
presence of calcium ions caused a dilute solution of sulphated
polysaccharides from Cladophors rupestris to form a stiff gel
(Percival, 1979).
Also, alginates which is produced by brown seaweeds, has
gelling capacity in the presence of calcium (Skurtys, n.d.).
Another polysaccharide, Pectin, can be cross-linked with
calcium to form gels (Baldwin, n.d.). In another study by Baldwin,
she stated that calcium chloride, may be combined with coatings
to improve the texture and color of products (Baldwin, 1995).
2.4.4 Application of edible film on shrimp and Storage
In an investigation conducted by Huang et.al (2012), the
shrimp samples were submerged for 30 minutes in a beaker
which
contains
the
edible
coating
the
researchers
have
formulated. After withdrawing the sample from the solution, it

was allowed to drain and air dry on a flat plate at room
32
PAGE
temperature for 30 minutes. The samples were put in the plate

and stored at refrigeration temperature uncovered for future
quality evaluations at every day throughout the storage (Huang
et.al, 2012).
2.4.5 Tests
2.4.5.1 Microbial Tests
In a study by Solomon and Ibe (2012), they conducted Total
Aerobic Plate Count (TPC) and Total Coliform to determine the
bacterial quality of fresh and frozen shrimp. Five grams (5 g) of
sample were homogenized in 45 mL sterile saline solution for 2
minutes in a sterile blender. The homogenized shrimp was used
for tenfold serial dilution and the measurement of its pH. The
researchers used the spread plate technique and 0.1 mL of the
diluted shrimp required was plated in duplicate. The researchers
plated higher dilutions (10-4, 10-5) for the fresh shrimp samples,
while lower dilutions (10-2, 10-3) for frozen shrimp. The agars used
were Nutrient agar for total bacteria and MacConkey agar for
total coliform. The plates were incubated for 24 hours at 37C
before counting the total number of colonies. Red colonies on
MacConkey agar indicated the presence of coliforms. The
bacterial load of the samples was computed as colony forming
units per grams (cfu/g) (Solomon & Ibe, 2012).
33
PAGE
2.4.5.2 pH value
10 g of shrimp was homogenized in 90 mL of ringer
solution for 1 minute (Tsironi, et.al, 2009). Before using the pH
meter, it was stabilized for 15 minutes then sterilized with 95%
ethanol and standardized using buffer 4 and 7 then rinsed with
distilled water (Solomon & Ibe, 2012).
2.4.5.3 Determination of TMA-N and TBV-N

TVB N increase is associated to spoilage bacteria and
endogenous enzyme activity and is a fundamental indicator of
chemical spoilages (Kyrana et.al, 1997; Vareltzis et.al, 1997;
Huang et.al, 2012)
In a study conducted by Huang et.al, to determine the TVB
N, 5 g of shrimp was homogenized in 15 mL of 4%
trichloroacetic acids (w/v) then underwent centrifugation at 3000
g for 3 minutes then filtered using a 125nmm diameter filter
paper. Five mL (5 mL) aliquot was removed then mixed with 5 mL
of 2 M NaOH. For the determination of TMA N, 1 mL of 35%
formaldehyde (v/v) was used. Both mixtures were poured in a
semi-micro distillation tube and the researchers conducted
34
PAGE
steam distillation. The distillate was gathered in a beaker which

has 15 mL of 0.01 M HCl standard to a final volume of 50 mL. The
indicator used was 1% Rosolic acid in 10% ethanol (v/v). Titration
was conducted using 0.01 M NaOH until it reaches its end point
(pale pink color) and the levels of TVB-N and TMA-N were
computed (Huang et.al, 2012).
CHAPTER 3
METHODOLOGY
3.1 Methods and Materials

3.1.1 Standards, Reagents, and Chemicals
Table 3. Reagents that will be used in for the study
Reagent
Buffer 4
Buffer 7
Calcium
Distilled water
Ethanol
Ethanol
Ethanol
Concentration
7mM
99.5%
95%
10%
35

HCl
MacConkey Agar
NaOH
NaOH
Nutrient Agar
Protease enzyme
Rosolic Acid
Saline solution
Trichloroacetic acid
PAGE
0.01 M
2M
0.01 M
1%
4%
3.1.2 Extraction Procedure

3.1.2.1 Transportation and Preparation of Raw Materials
White shrimp and Green Caviar will be purchased from
local markets. To ensure that the highest quality will be
purchased, the purchase of the product will be done early in the
morning. The shrimp should have a length of 3 4 inches and is
still alive. To determine if a shrimp is fresh, its smell and surface
has to be checked. The shrimp should have no odor and its flesh
should be translucent and shiny (FDA, 2016). Also, the shrimp
should not show any sign of breakage (Okpala et. al, 2013). For
C. Lentilifera, its color should be grass green (Pattama, R. &
Anong, C., 2006) not pale green or yellow (McHugh, 2003).
The shrimps will be packed in sterile Ziploc PE bags then
will be placed in styrene foam boxes between layers of ice with a
shrimp to ice ratio of 1:2 (w/w). The shrimps will be transported
to the laboratory within 2 hours. When the box containing the
36
PAGE
shrimps arrived in the laboratory, the box will be stored at

refrigeration temperature until its use (Okpala et.al, 2013). After
washing again with tap water for 1 min, shrimps will be headed,
peeled and deveined (Eymirli 2005) using a paring knife.
The fresh seaweed that will be procured will be stored in an
ice box before being transported immediately to the laboratory.
The seaweed will be washed using tap water to eliminate the salt
on its surface and extraneous matter (El-said et.al, 2013).
3.1.2.2 Extraction of Crude Polysaccharide
The C. lentillifera will be dried in an oven at 105C until it
attains a constant weight. The dried sample will be ground and
sieved using a No. 50 standard testing sieve. The resulting dried
sample will be homogenized in distilled water using a blender at
a ratio of 100g sample per 2L of water. The pH of the sample will
be adjusted to 7. Protease will be added at a ratio of 1g enzyme
per 100 g sample then the sample will be covered and left for 12
hours. Afterwards, the enzyme will be inactivated by boiling the
sample at 100C for 10 minutes. The sample will undergo
centrifugation at 3000 rpm at 4C for 20 minutes then stored at
-20C for later use.
The enzymatic extract was mixed with 99.5% ethanol at a
ratio of 1mL extract per 2 mL ethanol then left at room
37

temperature
for
30
minutes.
The
mixture
PAGE
will
undergo
centrifugation at 10,000 rpm at 4C for 20 minutes in order to

separate the crude polysaccharide. The crude polysaccharide will
undergo vacuum drying at 40C to remove the ethanol.
3.1.3 Formulation of the edible coating
The coating solution will be comprised of the crude
polysaccharide, distilled water and calcium. 1.6 g of crude
polysaccharide will be dissolved in 100 mL of water which will
produce a 1.6% (w/v) solution. 0.0028 g of calcium will then be
dissolved in 100 mL of water to form 7mM of calcium solution.
The solutions will be mixed to form the coating solution.
3.1.4 Application of Treatments and Experimental Design
The shrimp samples will be divided into two groups. One
group will serve as the control and the other group will be
treated with the coating solution.
The shrimp samples will be submerged for 30 minutes in a
beaker which contains the treatment. The samples will be
removed from the solution and allowed to drain and air dry on a
flat plate at room temperature for 30 minutes. The samples will
be placed on the plate and stored at refrigeration temperature
uncovered for easy sensory observations every day (Huang et.al,
38
PAGE
2012). After 7 days, the sample will be analyzed then compared

with fresh shrimp.
3.2 Analysis
3.2.1 Instrumental Analysis for Green Caviar Coating
3.2.1.1 Viscosity
The viscosity of the Caulerpa lentillifera coating will be
tested by the Industrial Technology Development Institute
Standards and Testing Division of the Department of Science and
Technology (DOST) using ASTM D2556 method.
3.2.2 Instrumental Analysis for Shrimp
3.2.2.1 Physical Analysis
The color, odor, firmness and overall acceptability of both
treated and untreated shrimp samples will be evaluated by the
panelists using the hedonic rating scale
3.2.2.2 Physiological loss in weight
The weight loss of the samples will measured by the digital
weighing scale owned by the CNFS, College of Science, PUP
Manila. The weight of the shrimp samples will be measured
before and after treatment with seaweed extract after every 24
hours for 7 days. The weight of the untreated shrimp will also be
39
PAGE
recorded before storage and every 24 hours for 7 days during its
storage.
3.2.2.3 pH Determination
pH value was measured in duplicate by homogenizing 10 g
of sample with 100 mL of distilled water for 1 minute using
blender. The pH of the samples will be assessed using a pH
meter (Asik et.al, 2014).
3.2.2.4 Microbiological Analysis
Total Aerobic Plate Count and Total Coliform
Total Aerobic Plate Count (TPC) and Total Coliform will
determine the bacterial quality of fresh and frozen shrimp. Five
grams (5 g) of the sample will be homogenized in 45 ml sterile
saline
solution
for
minutes
in
sterile
blender.
The
homogenized shrimp will be used for tenfold serial dilution and

the measurement of its pH. The spread plate technique will be
applied and 0.1 ml of the diluted shrimp required will be plated in
duplicate. It will plate higher dilutions (10-4, 10-5) for the fresh
shrimp samples, while lower dilutions (10-2, 10-3) for frozen
shrimp. The agars that will be used are Nutrient agar for total
bacteria and MacConkey agar for total coliform. The plates are
then incubated for 24 hours at 37C before counting the total
number of colonies. Red colonies on MacConkey agar will
40
PAGE
indicate the presence of coliforms. The bacterial load of the

samples will be computed as colony forming units per grams
(cfu/g) (Solomon & Ibe, 2012).
3.2.2.5 Determination of TVB-N
For the determination of TVB N, 5 g of shrimp will be
homogenized in 15 mL of 4% trichloroacetic acids (w/v) then will
undergo centrifugation at 3000 g for 3 minutes and will be
filtered using a 125nmm diameter filter paper. Five mL (5 mL)
aliquot will be removed then mixed with 5 mL of 2 M NaOH. The
mixture will be poured in a semi-micro distillation tube and the
researchers will conduct steam ditillation. The distillate will be
gathered in a beaker which has 15 mL of 0.01 M HCl standard to
a final volume of 50 mL. The indicator that will be used is 1%
Rosolic acid in 10% ethanol (v/v). Titration will be conducted
using 0.01 M NaOH until it reaches its end point (pale pink color)
and the levels of TVB-N will be computed (Huang et.al, 2012).
3.3 Sensory Evaluation and Selection of Panelists

The samples will be evaluated based on color, odor,
firmness and overall acceptability. Panelists will be presented
with treated and untreated samples for room temperature and
refrigeration temperature. A score sheet will be given to the
41
PAGE
panelists to indicate their evaluations. Consumer-type panelists

are to be used in this study. Sensory evaluators will consist of
randomly selected PUP BSFT students with total population of not
less than 50 but not more than 100.
3.4 Data Interpretation and Calculation

The data that will be gathered from the sensory evaluation
results will be computed according to mean and standard
deviation and rendition using Analysis of variance (ANOVA) and
Duncans Multiply Range Test (DMRT) to study the differences
among the treated and untreated samples. The level of statistical
significance will be determined at p < 0.05.
42
PAGE
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PAGE
Vauchel, P., Kaas, R., Arhaliass, A., Baron, R., & Legrand, J., A
(2008). New Process for Extracting Alginates from Laminaria
digitata:
Reactive
Extrusion.
Food
and
Bioprocess
Technology (3), pp. 297-300
Vazquez_delfin, E., Robledo, D., & Freile-Pelegrin, Y., (2014).

Microwave-assisted extraction of the Carrageenan from
Hypnea musciformis (Cystocloniaceae, Rhodophyta). Journal
of applied Phycology 26 (2), pp 901-907
Yamamoto, M., Baldermann, S., Yoshikawa, K., Fujita, A., Mase, N.,
and
Watanabe,
N.
(2014).
Determination
of
Volatile
Compounds in Four Commercial Samples of Japanese Green

Algae
Using
Solid
Phase
Microextraction
Gas
Chromatography Mass Spectrometry. The Scientific World

Journal. doi:10.1155/2014/289780
51
PAGE
Definition of Terms
Antineoplatic - inhibiting or preventing the growth and spread

of tumors or malignant cells
Antiproliferative - used or tending to inhibit cell growth
Crude - existing in a natural state and unaltered by cooking or

processing
Extraneous - existing on or coming from the outside
Homogenize - to reduce to small particles of uniform size and

distribute evenly usually in a liquid
52
PAGE
Hydrolysis - a double decomposition reaction with water as one

of the reactants
Proteolytic enzymes - also called protease, proteinase, or

peptidase, any of a group of enzymes that breaks the long
chainlike molecules of proteins into shorter fragments (peptides)
and eventually into their components, amino acids
Appendix
Score Sheet
Name (optional): ___________________________
Date:
___________
Age: ___
Direction: You are presented with 2 sets of samples each with 2
samples. In each set, compare samples with each other and rate
it based on how you feel. 9 being the highest and 1 being the
lowest
Parameter
123
789
456
101
112
131
Color
Odor
Firmness
Overall
Acceptability
Comments:
__________________________________________________________________
_______________________________________________________.
53
PAGE
Thank you for your cooperation,

Researcher
s
Formulas
1. Weight loss
2. Moisture Determination
3. Colony Forming Units
4. TVB-N
54
5. ANOVA
Ho: A=B=C
HA: A B C
: 0.05
a. Correction Factor
b. Summation of Squares
c. Degree of Freedom
d. Mean Square
PAGE
55
e. Computed F value
f. Tabulated F value
PAGE
56
PAGE
Jomari P. Andres
60 Sheff Street, Paliparan, Sto. Nio,
Marikina City
916-36-37/ 09362454211
mineskikunware@yahoo.com
Academic Background
- Bachelor of Science in Food Technology at Polytechnic
University of the Philippines
Academic Experience
- Sensory Evaluation Panelist
Technical and Specialized Skills
- Proficient in using Microsoft word, power point, publisher,
excel and other computer programs
Professional Development
Food Safety and Food Toxicology Awareness: Key to a Better
World on September 9, 2015
- Quality Employees: Their role in Promoting and Sustaining
Food Safety on November 21, 2014
- Recent Trends in Food Fortification and Food Regulations on
February 28 2015
Affiliations/ Memberships
- Member of the Philippine Association of Food Technologists or
PAFT
Foreign Language Abilities/ Skills
- Fluent in speaking English
References
Mrs.
Brenda
Mrs. Grace G. Nio
Prof. Rosario M. Reyes
Evangelista
Food Technologist
Professor
Chemist/ Teacher
D&L Company
Polytechnic University
Sta. Elena High School
09175771727
of the Philippines PUP
SEHS
09186873752
09877647283
57
Krista Rae P. Cornejo

0013F
(3RD)
Sinag
Highway
Mandaluyong City
krista_cornejo@yahoo.com
09065928241
PAGE
Hills,
Academic Background
Bachelor
of
Science
in
Food
Technology at Polytechnic University of the
Philippines
Academic Experience
Sensory Assessor at Century
Pacific Food, Inc. Taguig,Philippines
Scholarship
2013- Present
Commission on Higher Education
CHED Student Financial Assistance Programs
(StuFAPs)
CHEDRO Building, EMs Barrio South, Brgy. 2,
Legaspi City
Honors
2015-2016 First Semester: Dean's List
Certification
2015
Civil Service Commission Passer (Professional
Level)
Affiliations/ Memberships
Philippine Association of Food Technologists (PAFT) Member
Computer literate, proficient in MS Word and MS Powerpoint
September 27, 2014, Philippine Association of Food Technologists Alpha Chapter, Food Psychology: Neurogastronomy and Marketing
for the Food Industry
October 25, 2014, Philippine Association of Food Technologists
Epsilon Chapter, Food Safety Act of 2013: Gearing towards ASEAN
2015
November 21, 2014, Philippine Association of Food Technologists,
Quality Employees: Their role in Promoting and Sustaining Food
Safey
November 27, 2014, Pamantasan ng Lungsod ng Maynila and
Polytechnic University of the Philippines, El Congreso Cientifico:
Research Colloquium 2014
58
PAGE
February 28, 2015, Philippine Association

of Fodd Technologists Theta Chapter,
Recent Trends in Food Fortification and
Food Regulations
February 28, 2015, Philippine Association
of Food Technologists Theta Chapter,
Recent Trends in Food Fortification and
Food Regulations
References
Prof. Ana Maria
Expiritu
Professor
Polytechnic
University of the
Philippines PUP

Professor
Prof. Ma. Susan P.

Arevalo
Professor
Rahziel Micah D. Manalo

30 Finland St., Phase 2, Greenheights Subd., Concepcion Uno, Marikina
City
09465062684
rahziel_deato@yahoo.com.ph
Academic Background
Bachelor of Science in Food Technology at Polytechnic University
of the Philippines
Academic Experience
Sensory Evaluation Panelist
Computer literate, proficient in MS Word and MS Powerpoint
September 9, 2014, PUP College of Science Department of Food
Technology, Nutrition Facts: Indispensable Information towards
the Understanding of Food Science
September 27, 2014, Philippine Association of Food Technologists Alpha Chapter, Food Psychology: Neurogastronomy and Marketing
for the Food Industry
October 25, 2014, Philippine Association of Food Technologists
Epsilon Chapter, Food Safety Act of 2013: Gearing towards ASEAN
2015
November 21, 2014, Philippine Association of Food Technologists,
Quality Employees: Their role in Promoting and Sustaining Food
Safey
59
PAGE
November 27, 2014, Pamantasan ng Lungsod ng Maynila and

Polytechnic University of the Philippines, El Congreso Cientifico:
Research Colloquium 2014
February 28, 2015, Philippine Association of Food Technologists
Theta Chapter, Recent Trends in Food Fortification and Food
Regulations
Affiliations
Member of the Philippine Association of Food Technologists
(PAFT) Theta Chapter
Foreign Language Abilities
Fluent in speaking English
Certification
2015 Civil Service Commission Passer Professional Level
Prof. Ana Maria
Expiritu
Professor
Polytechnic
University of the
Philippines PUP
References

Professor
Prof. Ma. Susan P.

Arevalo
Professor
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POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

EFFECT OF Caulerpa lentillifera COATING ON THE QUALITY

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Keywords: shrimp, Caulerpa lentillifera, edible coating, crude

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

2.0 The Research Questions

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

2.1 Literature Review

The Research Methods

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

3.3 Sensory Evaluation and Selection of Panelists

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

storage, and dispersion (Chevalier et.al, 2001).

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Seafood products are generally recognized as an important

region. It has developed into a popular shrimp species among

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

from different terrestrial or aquatic sources and biomolecules are

(Barbier et al., 2001; Cavas et al., 2006). Caulerpa Lentillifera or

antioxidant activity (Paul, n.d.). With this component, the

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

polysaccharide with the help of calcium

Caulerpa lentillifera coating will improve the quality of

1.4 Significance of the Study

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

The purpose of this study is to develop a way of improving

preservation of shrimp without the risk of reducing its sensory

1.5 Scope and Limitations

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

and TVB-N will be determined. The sensory characteristics of the

1.6 Conceptual Framework

REVIEW OF RELATED LITERATURE

Consumer demand for safe, convenient and stable foods are

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

environment (Azeredo, n.d.). Edible coatings are a thin layer of

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

According to Sanchez-Ortega et.al (2014), edible films and

polysaccharide based and protein based. In lipid-based films and

cohesiveness making it a very good moisture barrier, causing the

microbiological stability. Examples of lipids that has been used to

olibanum and chicle,), essential oils and extracts (mint, camphor,

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

enzymes existing in meat products or protein allergen may cause

inadequate moisture barriers; however, they have particular

polysaccharide coatings are applied to wrapped meat products

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

or oxidation processes. Edible coatings can impart an additional

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

function as carriers of quality enhancer additives such as texture

decrease once the internal O2 composition is lowered which

2.2 Caulerpa lentillifera

It is usually served as a salad along with

other green leafy vegetables (McHugh, 2003)

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

2.2.3 Nutrient Content

polyunsaturated fatty acids (Paul, ND). It is also a good source of

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

2.2.4 Antimicrobial activity

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

activities for the reason that the produced products constitute a

shrimps are one of the most important aquaculture organisms,

japonicus, Fenneropenaeus chinensis, Fenneropenaeus indicus,

Farfantepenaeus californiensis, Farfantepenaeus paulensis and