Czech J. Food Sci., 2013, 31(5):451-456 | DOI: 10.17221/149/2013-CJFS

Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storageOriginal Paper

Fan Wenjiao1, Zhang Yongkui2, Diao Pan2, Yi Yuwen1
1 Department of Food Science, Sichuan Tourism University, Chengdu, P.R. China
2 School of Chemical Engineering, Sichuan University, Chengdu P.R. China

The effect of chitosan coating containing antioxidant of bamboo leaves (AOB) on the shelf life extension of silver carp (Hypophthalmicthys molitrix) was evaluated at refrigerated temperature (4 ± 1°C). Microbiological changes (total viable count - TVC), physicochemical changes (water loss, pH, total volatile nitrogen - TVB-N, trimethylamine - TMA-N, and 2-thiobarbituric acid - TBA), and sensory changes were determined during chilled storage. The results indicated that the coating treatments could effectively retard the water loss, inhibit the growth of total viable counts, reduce chemical spoilage, which reflected itself in TVB-N, pH, TMA-N, and TBA, and increase the overall sensory quality of silver carp in comparison with the control sample. The study suggests that chitosan coating containing AOB can be a promising candidate for extending the shelf life of silver carp during chilled storage.

Keywords: Hypophthalmicthys molitrix; edible coatings; shelf life extension

Published: October 31, 2013  Show citation

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Wenjiao F, Yongkui Z, Pan D, Yuwen Y. Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage. Czech J. Food Sci. 2013;31(5):451-456. doi: 10.17221/149/2013-CJFS.
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