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Effect of chitosan as a coating and preservative material for fish fillet stored at 4º C [electronic resource]

By:

Elnaggar, M. N

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Language: English Summary language: Arabic Description: 5 - 12 pOther title:

تأثير الشيتوزان كمادة تغليف وحفظ لشرائح الأسماك المخزنة عند 4 درجات مئوية [Added title page title]

Uniform titles:

Mansoura University journal of food and dairy sciences, 2023 v. 14 (1) [electronic resource].

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Full Text Article

In: Mansoura University Journal of Food and Dairy Sciences 2023.v.14(1)Summary: 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. Keywords: Chitosan, coating and preservative material, Particle Size, Zeta Potential, FT-IR, meagre fish fillet, microbiological analysis, and Cold storage

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Item type	Current library	Call number	Status	Date due	Barcode
Articles	Main	ART MUJFDS V14 No1 2 (Browse shelf(Opens below))	Available

Includes bibliographic reference

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.
Keywords: Chitosan, coating and preservative material, Particle Size, Zeta Potential, FT-IR, meagre fish
fillet, microbiological analysis, and Cold storage

Summary in Arabic

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