Effect of edible chitosan-gelatin coating on the quality characteristics and shelf life of fish finger of Hypophthalmichthys molitrix during refrigerated storage

Kalte, Sona; Alizadeh Doghikolaee, Ebrahim; Yousef Elahi, Mostafa

Effect of edible chitosan-gelatin coating on the quality characteristics and shelf life of fish finger of Hypophthalmichthys molitrix during refrigerated storage

Authors

Sona Kalte

Ebrahim Alizadeh Doghikolaee

Mostafa Yousef Elahi

Abstract

The effect of edible chitosan and chitosan-gelatin coating on the quality of fish finger from silver carp during refrigeration was assessed. Fish fingers were immersed separately in coating solutions of chitosan 1% and chitosan 1%-gelatin 4%, packed and stored in refrigerator (4±1˚C) for 30 days, then their chemical (TVB-N, PV, TBA) and microbiological characteristics (TVC and PTC) were analysed. Total volatile basic nitrogen value of coated sample with chitosan was lowest while there was no significant difference between the thiobarbituric acid value of coated treatments (p<0.05). Among the coated samples, chitosan coating effectively reduced the total viable count (TVC) and psychrotrophic count (PTC). This reduction was 3.2 and 2.6 log₁₀ cfu/g for TVC and PTC at 12 day, respectively, in comparison with control. Thus it can be considered that fish fingers coated with chitosan coating solution was more effective than chitosan-gelatin coating and uncoated samples and increased the shelf life of fish fingers for 18 days.

Keywords

Chitosan

Gelatin

Coating

Hypophthalmichthys molitrix

Fish Finger