Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout
2013; Elsevier BV; Volume: 141; Issue: 3 Linguagem: Inglês
10.1016/j.foodchem.2013.03.022
ISSN1873-7072
AutoresFariba Nowzari, Bahareh Shábanpour, Seýed Mahdi Ojagh,
Tópico(s)Animal Nutrition and Physiology
ResumoThe effect of chitosan–gelatin coating and film on the rancidity development in rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4 ± 1 °C) was examined over a period of 16 days. Composite and bilayer coated and film wrapped fish samples were analysed periodically for microbiological (total viable count, psychrotrophic count) and chemical (TVB-N, POV, TBARS, FFA) characteristics. The results indicated that chitosan–gelatin coating and film retained their good quality characteristics and extend the shelf life of fish samples during refrigerated storage .The coating was better than the film in reducing lipid oxidation of fillets, but there was no significant difference between them in control of bacterial contamination.
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