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tion of chitin is slow, its accumulation during cooling cycle. Three treatments of fully
crustacean processing (mainly shrimp and cooked grilled pork (air packaged, vacuum
crab shell wastes) is a disposal challenge. packaged, or treated with chitosan and
The production of value-added chitin by- vacuum packaged) were investigated for the
products, such as chitosan, could provide a duration of shelf life (Yingyuad et al. 2006).
solution to crustacean processing waste accu- The authors found significant shelf life exten-
mulation (Shahidi et al. 1999). Chitosan is sion of 2°C stored product, with standard
reported to have antimicrobial properties. plate counts of 6.8, 3.8, and 1.6 log10 CFU/g
Factors that improve antimicrobial activity for air, vacuum, and vacuum-2% chitosan
are a low degree of acetylation and a low pH, stored samples on day 14, respectively.
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