EFFECTS OF CHITOSAN ON QUALITY OF COMMON CARP FILLETS DURING COLD STORAGE

EFFECTS OF CHITOSAN ON QUALITY OF COMMON CARP FILLETS DURING COLD STORAGE

Mohamed I. Salama and Atef E.E. Ibrahim

Central Laboratory for Aquaculture Research, Agriculture Research Center, Ministry of Agriculture, Egypt.

Received 3/ 8/ 2011 Accepted 5/ 9/ 2011

Abstract

The effects of chitosan on quality and shelf life of common carp fillets during storage at 4±1^°C for 15 days were investigated.

Fish samples were treated with of 0, 1, 2 and 3% chitosan solution and stored at 4±1^°C for 15 days. The control and treated fish samples were analyzed periodically for chemical deterioration (protein, fat, total volatile bases nitrogen (TVBN) trimethylamine nitrogen (TMAN), Thiobarbituric acid (TBA) Peroxide value (PV), microbiological load (total bacterial count, psychrophilic bacteria PsBC), and sensory characteristics (color, flavour, texture and overall acceptability).

Results indicated that the effect of chitosan on fish samples was to retain their good quality characteristics and extend the shelf life during storage, which was supported by the results of microbiological, chemical, and sensory evaluation analyses.