Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

“…75, 65.309, 64.01 and 63.74 (final values) for T1, T2, T3 and T4, respectively (Table 1). These values are higher than those observed by Mohan et al (2012), where a decrease in brightness values was reported in sardine fillets treated with 1% and 2% chitosan, with initial values of 54.21 and 54.18; at day 9, those values were reduced to 43.17 and 47.11, respectively, but were still higher than the control value (41.18). However, Ocaño-Higuera et al (2009) observed an increase in b* in dogfish muscles, from 45.7 to 47 on day 18 during storage in ice.…”

“…In addition, Soto-Valdez et al (2015) reported pH values initial and final of 6.3 and 6.5 in sierra fish fillets packed in a low-density polyethylene film containing butylated hydroxytoluene and stored 16 days in ice. However, Mohan et al (2012) applied 1 and 2% chitosan coatings to frozen-stored sardines and reported pH values of 6.84 and 6.51, respectively, which were higher than the control value (6.48). Both studies coincide with the findings of the present study.…”

“…This result may be due to the oxidation of proteins, which could change light reflectance and produce a direct impact on brightness (Mørkøre, 2006). The high values of L* for samples treated with chitosan may be due to the low pH of the chitosan solution used, which produces leaching of muscle pigments during treatment (Mohan et al, 2012).…”

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

“…Günlü & Koyun (2013) stated that the increase of TMA-N value in the chitosan film coated and vacuumed D. labrax samples were smaller scale when compared to the uncoated samples. Other researchers also reported that chitosan coating process of fish restricts the increase in TMA (Jeon et al, 2002;Nicholas, 2003;Alak et al, 2011;Mohan et al, 2012).…”

“…Kılınc et al (2007) reported the initial TBA value of the slurry ice and flake ice stored sea bream respectively as 0.51 mg MDA/kg and 0.65 mg MDA/kg, and these values increased on the 15 th storage day up to 2.19 mg MDA/kg and 3.00 mg MDA/kg. Mohan et al (2012) coated Indian oil sardine (Sardinella longiceps) fillets (double style) with 1% and 2% chitosan solution and by storing in ice examined the quality changes. Researchers initially identified the TBA for all samples as 0.32 mg MDA/kg and at the end of the 11 day storage time, the TBA value of the samples coated with 1% chitosan solution was 2.65 mg MDA/kg and with 2% chitosan solution 2.41 mg MDA/kg.…”