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Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets.

Author(s) : RAMEZANI Z., ZAREI M., RAMINNEJAD N.

Type of article: Article

Summary

The coating effects of chitosan and chitosan nanoparticles on the quality of silver carp (Hypophthalmicthys molitrix) fillets during refrigerated storage at 4 °C were compared. Solutions of Chitosan (2%, w/v) and nanochitosan (2%, w/v) were used for the coating. The control and the coated fish samples were analyzed periodically for microbiological (total mesophilic and psychrotrophic count), physicochemical (pH, TVB-N, TBARS), and sensory attributes. The results indicated that both chitosan and nanochitosan coating were effective for the preservation of silver carp fillets during refrigerated storage. However, nanochitosan exhibited higher antimicrobial activity than chitosan during the storage period. Furthermore, nanochitosan showed a stronger ability to inhibit the TVB-N content than chitosan. Therefore, to extend the shelf life and delay the deterioration of fresh silver carp fillets during refrigerated storage, nanochitosan coating is more effective.

Details

  • Original title: Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets.
  • Record ID : 30014700
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 51
  • Publication date: 2015/05
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2014.11.015

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