Title: The effect of chitosan-based coating on the quality of fresh Redfish (Sebastes marinus) fillet during cold storage.
Abstract
The main aim of this study was to evaluate the improvement of quality obtained through use of chitosan-based coating on redfish fillets under cold storage. For this purpose, four different skinned fillet groups treated with different solutions (water, ascorbic acid 1%, chitosan 1.5 %, chitosan 1.5% combined with gelatine 2%) was stored at 2 -3oC for 12 days to determine the changes (physical, chemical, microbiological, sensory) during preservation. The results revealed that chitosan-based coating significantly increased the whiteness as well as significantly limited the lipid oxidation of redfish fillets during cold storage (p<0.05). It slowed down the increase in TVC in the first 2 days of cold storage. Chitosan combined with gelatine also showed a delay on TVC and Pseudomonas spp. during cold storage. Chitosan-based coating could significantly prolong the freshness of redfish fillets, as well as increase the shelf life and quality of redfish fillet during cold storage (p<0.05).