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

Fan Wenjiao, Zhang Yongkui, Diao Pan and Yi Yuwen
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Fan Wenjiao: Department of Food Science, Sichuan Tourism University, Chengdu, P.R. China
Zhang Yongkui: School of Chemical Engineering, Sichuan University, Chengdu P.R. China
Diao Pan: School of Chemical Engineering, Sichuan University, Chengdu P.R. China
Yi Yuwen: Department of Food Science, Sichuan Tourism University, Chengdu, P.R. China

Czech Journal of Food Sciences, 2013, vol. 31, issue 5, 451-456

Abstract: 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 (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:149-2013-cjfs

DOI: 10.17221/149/2013-CJFS

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