Effect of Chitosan as a Coating and Preservative Material for Fish Fillet Stored at 4º C

Document Type : Original Article

Authors

1 Department of Food Technology, Arid Land Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA- CITY), New Borg El-Arab City 21934, Alexandria, Egypt.

2 Department of Food Sciences, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt

Abstract

In the present study, a chitosan solution as coating and preservative material was used for meagre fish fillet. A comparison was made between the control sample and coated samples by chitosan as a preservative, as well as the chemical and microbiological analysis were carried out throughout the cold storage period of meagre fish fillet product. Samples were analyzed for 18 days every 3 days during cold storage at 4º C. The properties of chitosan as a coating material have been evaluated including SEM, Particle size, zeta potential, and FT-IR. The results revealed that the treatment coated by chitosan film (Ch) recorded the highest effect and lowest values of pH number, peroxide number, as well as the Thiobarbituric acid values (TBA), and the content of total volatile nitrogen (TVBN) compared with the control sample, in addition, total number of bacteria for sample coated by chitosan (Ch) was less than the control samples during cold storage for 18 days at 4±1°C. results indicated that the chitosan is more effective against lipid and protein oxidation as well as microbial growth compared with the control sample in meagre fish fillets during cold storage at 4±1°C. The results showed that there were no significant for the sensory evaluation, and all treatments were acceptable.

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