The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator

Saki, Javaher; Khodanazary, Ainaz; Hosseini, Seyed Mehdi

doi:10.22101/JRIFST.2017.05.22.616

The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator

Document Type : Original Paper

Authors

¹ M.Sc student of Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran

² Assistant professor, Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran

10.22101/JRIFST.2017.05.22.616

Abstract

Chitosan and gelatin are biopolymers with preservative effects and film forming ability to form antimicrobial and antioxidant coatings and films. In the current study, the effect of chitosan (1% w/v) and gelatin (3% w/v) coating (composite and bilayer) and film (composite and bilayer) was investigated on the storage of Johnius belangerii fillet in refrigerator (4 °C) for 16 days. Bacterial experiments (total count, pscychrotrophic bacteria and enterobacteriaceae) showed the antibacacterial effect of chitosan-gelatin coating and film but there was no significant difference between coating and film or composite and bilayer. Lipid oxidation value experiments (thiobarbituric acid and free fatty acid values) showed lower oxidation value in coated and film wrapped fillets. Also, sensory evaluations showed that refrigerated coated and film-wrapped samples had more durability (4 days) than control. Thus, chitosan-gelatin as edible coating and film (composite and bilayer) can enhance shelf life of Johnius belangerii fillet during refrigerated (4 ± 1 °C) storage.

Keywords

References

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