The Effect of Chitosan Treatment on the Microbial Diversity of Cold-Stored Macrobrachium rosenbergii

ABSTRACT The objective of the study was to evaluate the effect of chitosan on the pre-servation of Macrobrachium rosenbergii during cold storage. M. rosenbergii samples were divided into control and experimental groups and immersed in pure water and 1.5% chitosan solutions, respectively, followed by storage at 4°C Changes were measured in tissue sensory scores, pH (hydrogen potential), total volatile base nitrogen (TVB-N), total viable count (TVC), and K values. Further, 16S ribosomal ribonucleic acid (rRNA) sequencing was used to study the effects of chitosan on microbial diversity within prawns across storage times. Treating M. rosenbergii with chitosan inhibited increases in TVB-N, TVC, and K values of prawns, thereby extending prawn meat shelf life by two to three days. During storage, Lactococcus and Candidatus Hepatoplasma became the dominant spoilage bacteria of M. rosenbergii bacterial communities. The abundance of Lactococcus in the experimental M. rosenbergii samples was as high as 69.84% during the late storage stage, while the abundance of Candidatus Hepatoplasma in the control group was as high as 46.88% in the middle storage stage. Chitosan effectively controlled changes in the quality of M. rosenbergii meat during cold storage, altered their bacterial community structures, inhibited spoilage, and exhibited beneficial preservation effects.