Premium
Determination of quality properties of meagre ( Argyrosomus regius ) fillets coated with chitosan‐based edible films
Author(s) -
İzci Levent,
Şimşek Olcay
Publication year - 2018
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12386
Subject(s) - chitosan , shelf life , trimethylamine , food science , coating , fish <actinopterygii> , chemistry , shrimp , fishery , biology , biochemistry , organic chemistry
In the study, it was aimed to determine the changes in the quality properties of meagre ( Argyrosomus regius ) fillets coated with chitosan‐based edible films during cold storage (4 ± 1°C). Before all, skinless fillets of the fish were prepared, divided into three groups as the control group (C), vacuum‐packed (VP) group, and chitosan film‐coated and vacuum‐packed (CF + VP) group, and stored at 4 ± 1°C. As a result of the analyses carried out, it was observed that coating with chitosan‐based edible films limited the development of microorganisms and had a retarding effect on the levels of total volatile basic nitrogen and trimethylamine nitrogen. It was found that the samples of the CF + VP group exceeded the limit values in a longer period than the other groups. As a conclusion, it was determined that the coating of meagre fillets with chitosan‐based edible films extended the shelf life during the cold storage. Practical applications Seafoods are quite perishable products besides being quite valuable in terms of nutrients. Therefore, maintaining the quality of seafoods is among the quite important issues. This study revealed that the treatment of coating meagre fillets with chitosan‐based edible films maintained the quality properties, thereby developing the shelf life.