Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet(Cyprinus carpio)Stored at −18°C

Abstract

The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp (Cyprinus carpio) fillet, was determined evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically during its storage in the freezer (−18°C), observing a decrease in the rate of biochemical reactions related to degradation (p < 0.05), hydroperoxides content (HPC) (0.8324 nM hydroperoxides/mg of protein versus 0.5540 nM/mg with regard to the EC sample), as well as protein carbonyl content (PCC) (0.5860 nM versus 0.4743 nM of reactive carbonyl groups/mg of protein of noncoated material), keeping properties for a longer period of time, and a lower protein solubility (7.8 mg of supernatant protein/mg of total protein versus 6.8 mg/mg) and less loss of moisture (8% less, with regard to EC); for the nutritional characteristics of the fillet, lysine is the limiting aminoacid in the sample without EC, while leucine is the limiting aminoacid for the EC sample. According to microbial growth, the count was 2.2 × 105 CFU/g of sample in mesophiles versus 4.7 × 104 in the EC sample. The results indicate that the use of EC added with chitosan maintains the quality of the product regarding lipid and protein oxidation until fourth month of storage, maintaining moisture content without variation for at least 3 months, and inhibits microbial growth up to 2 logarithmic units, during five months of frozen storage.

Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent

“…A gelatin coat on fresh meat products should reduce lipid oxidation because the hydrogen bonds present in gelatin act as a barrier to oxygen (Antoniewski, Barringer, Knipe, & Zerby, 2007). On the other hand, Marggrander and Hofmann (1997) studied the lipid oxidation of gelatin coated fish and found lower level of MDA compared to uncoated sample. These authors attributed the protective effect of gelatin films to the presence of ionic functional groups, which create strong polymerfish interaction, resulting in good oxygen barrier properties.…”

Optimization of Chitosan Concentration on The Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets

“…Moreover, chitosan has been widely used to extend shelf life, quality, and sensory characteristics in many seafood products (Cao, Xue, & Liu, 2009;Cai et al, 2014). It has been reported that 2% (w/v) chitosan film retains the good quality characteristics and extends the shelf life of frozen silver carp (Fan et al, 2009), while 1.5% (w/v) edible chitosan coating improves the quality of frozen common carp fillet (Morachis-Valdez et al, 2017). Besides, 1% (w/v) chitosan glazing increases shelf life and quality of frozen skinless salmon (Oncorhynchus gorbuscha) fillets (Sathivel, Liu, Huang, & Prinyawiwatkul, 2007).…”

Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

“…Chicken and fish meat is characterized as having a relatively high content of these kinds of fatty acid, more susceptible to oxidative deterioration compared to other kinds of meat (Maggioni et al, 2008;Morachis-Valdez et al, 2017).…”

“…The shelf life of the product can be reduced, leading to economic losses (Andrade et al, 2004;Mürmann et al, 2004;Conceição & Gonçalves, 2009;Dsimani et al, 2013;Morachis-Valdez et al, 2017).…”