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For quality assessment of coated fish fillet with sodium alginate containing inulin, fish fillet were coated with sodium alginate containing 10, 20, 30 and 40 percent inulin using two methods, including dipping and vacuum impregnation. Then fructan were determinate in coated samples. The samples including 20 and 40% inulin in vacuum impregnation and dipping respectively were selected for further study based on their higher fructan content. Therefore, the chemical and microbial changes of selected samples were investigated during 16 days, with 4 days interval in refrigerated condition (4⁰C). Results showed that the fructan content had not changed significantly (p≥0/05) during the storage period. Peroxide in the middle of storage period was increased and then decreased significantly (p≥0/05) by the end of storage time. Quality indexes such as pH, thiobarbitoric acid (TBA), total volatile basic nitrogen (TVB-N), total plate count bacteria, psychotropic bacteria and peroxide increased significantly (p≥0/05) along time. In all of the samples, TBA at the end of 12 day storage, TVB-N at the end of 16 day storage, anaerobic bacteria count and pseudomonas bacteria count at the end of 12 day storage were more than acceptable limit of fresh fish. In the conclusion, fructan of coated fish fillet had not changed significantly during refrigerated storage, as well as shelf life of coated fish fillet by dipping and vacuum impregnation in refrigerated condition storage (4⁰C) was less than 12 days.

Keywords: Fillet, Coating method, shelf life

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