Title: The effect of dipping treatment on preservation of fish (mackerel) using chitosan, sorbate, and acetic acid

This project focused on evaluating the effect of chitosan, sorbate and acetic acid treatment on preservation of fish (mackerel) in ice. Mackerel samples were soaked in chitosan solution (0.4%), sorbate solution (2%), acetic acid (0.1%), and then stored in 0℃ ice for 20 days. As contrast, mackerel without any treatment were stored at the same condition. The pH, Thiobarbituric Acid (TBA), Total Volatile Basic Nitrogen (TVB-N) and Total Viable Count (TVC) were determined in 0, 5, 10, 15, 20 day of storage. The results of this study showed that rate of microbiological growth in mackerel, which were treated with chitosan, sorbate and acetic acid was considerably slower than in mackerel without treatment. Also, the inhibitory effect of chitosan, sorbate and acetic acid against bacteria strengthened with increase of chitosan, sorbate and acetic acid concentration and treatment time. Especially, chitosan and sorbate treatment can be used to prolong quality of fish.