EFFECT OF EDIBLE CHITOSAN-GELATIN COATING ON THE QUALITY CHARACTERISTICS AND SHELF LIFE OF FISH FINGER OF HYPOPHTHALMICHTHYS MOLITRIX DURING REFRIGERATED STORAGE

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KALTE SONA; ALIZADEH DOGHIKOLAEE EBRAHIM; YOUSEF ELAHI MOSTAFA

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Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2014 | Volume:3 | Issue:1 Page(s): 45-55

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Title

EFFECT OF EDIBLE CHITOSAN-GELATIN COATING ON THE QUALITY CHARACTERISTICS AND SHELF LIFE OF FISH FINGER OF HYPOPHTHALMICHTHYS MOLITRIX DURING REFRIGERATED STORAGE

Author(s)

KALTE SONA | ALIZADEH DOGHIKOLAEE EBRAHIM | YOUSEF ELAHI MOSTAFA | Issue Writer Certificate

Keywords

CHITOSANQ1

GELATINQ2

COATINGQ2

HYPOPHTHALMICHTHYS MOLITRIXQ2

FISH FINGERQ2

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±1oC) 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.

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APA: Copy

KALTE, SONA, ALIZADEH DOGHIKOLAEE, EBRAHIM, & YOUSEF ELAHI, MOSTAFA. (2014). EFFECT OF EDIBLE CHITOSAN-GELATIN COATING ON THE QUALITY CHARACTERISTICS AND SHELF LIFE OF FISH FINGER OF HYPOPHTHALMICHTHYS MOLITRIX DURING REFRIGERATED STORAGE. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 3(1), 45-55. SID. https://sid.ir/paper/246874/en

Vancouver: Copy

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. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2014;3(1):45-55. Available from: https://sid.ir/paper/246874/en

IEEE: Copy

SONA KALTE, EBRAHIM ALIZADEH DOGHIKOLAEE, and MOSTAFA YOUSEF ELAHI, “EFFECT OF EDIBLE CHITOSAN-GELATIN COATING ON THE QUALITY CHARACTERISTICS AND SHELF LIFE OF FISH FINGER OF HYPOPHTHALMICHTHYS MOLITRIX DURING REFRIGERATED STORAGE,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 3, no. 1, pp. 45–55, 2014, [Online]. Available: https://sid.ir/paper/246874/en

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