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Coating effect of rosemary extract combined with chitosan on storage quality of mori ( Cirrhinus mrigala)
Author(s) -
Nawaz Tehreem,
Fatima Mahroze,
Shah Syed Zakir Hussain,
Afzal Muhammad
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14833
Subject(s) - shelf life , food science , tbars , rosmarinus , peroxide value , chitosan , chemistry , thiobarbituric acid , total viable count , officinalis , fish <actinopterygii> , antioxidant , fishery , essential oil , biology , botany , biochemistry , lipid peroxidation , bacteria , genetics
Active packaging systems using edible coatings aim to prevent fish meat from chemical degradation and microbial attack. Current study was conducted to evaluate the coating effect of rosemary ( Rosmarinus officinalis ) extract combined with chitosan on meat quality of mori ( Cirrhinus mrigala ) during refrigerated storage. In the present study, mori samples were treated with two varying levels of chitosan (0% and 1%) and two varying levels of rosemary oil (0% and 1%). Different quality parameters including Total Volatile Base Nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), peroxide value (POV), water‐holding capacity (WHC), protein extractability, total viable count (TVC), and sensory characteristics were monitored during storage at the interval of 0, 6, 12, 18, and 24 days. The results of chemical, microbiological, and sensory analysis proved beneficial in extending shelf life and storage quality of mori during refrigerated storage. Practical applications The supplementation of rosemary extract and chitosan will help to improve the shelf life of fish during refrigerated storage. The improved quality of stored fish will increase its market value. Moreover, the scope of its export will also be enhanced and will improve the financial status of farmer.