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Effect of Chitosan Edible Coating on the Physico-Chemical and Sensory Characteristics of Stored Mori Fillet (Cirrhinus mrigala)

Effect of Chitosan Edible Coating on the Physico-Chemical and Sensory Characteristics of Stored Mori Fillet (Cirrhinus mrigala)

Hira Jabbin1, Muhammad Arshad1*, Naunain Mehmood1, Wardah Hassan1, Syed Zakir Hussain Shah2 and Farzana Siddique3

1Department of Zoology, University of Sargodha, Sargodha, 40100, Pakistan
2Department of Zoology, University of Gujrat, Gujrat, Pakistan
3Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
 
* Corresponding author: arshad.sarwar@uos.edu.pk

ABSTRACT

The fish meat is highly perishable. So, it is necessary to seek viable alternatives that help to preserve meat freshness and quality and to increase its shelf life. One of these alternatives is the chitosan which is natural preservative having antimicrobial properties. In present study, the effectiveness of chitosan coatings as natural preservative was assessed on rancidity development and quality changes in mori fillets during 28 days of storage. The control and chitosan coated samples were analyzed periodically at intervals of 7 days, for determination of pH, water holding capacity, water extractable proteins, salt extractable proteins, thiobarbituric acid reactive substances (TBARS) and sensory quality of mori fillets. The results indicated that chitosan coatings were effective in controlling pH, water loss, TBARS production, retention of water extractable proteins and salt extractable proteins in fish fillets. The sensory attributes texture, color, taste and odor were significantly improved in chitosan treated samples as compared to untreated samples. Furthermore, among chitosan treatment groups, 1% chitosan treatment showed best preservative effect on mori fillets. Therefore, it can be concluded that 1% chitosan treatment is most effective for maintaining the storage quality of mori fillets during this experiment.

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Pakistan Journal of Zoology

December

Vol. 54, Iss. 6, Pages 2501-3000

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