INFLUENCE OF SODIUM ALGINATE WITH ASCORBIC ACID COATING ON THE QUALITY OF CATFISH (CLARIAS GARIEPINUS) FILLETS DURING COLD STORAGE

Samya I.A. Hassanin

Processing and Quality Control Department, Central Laboratory for Aquaculture Research, Agricultural Research Center, Egypt

Received 8 / 7/ 2014

Accepted 26 / 8/ 2014

Abstract

The effect of alginate coating containing ascorbic acid on shelf-life and the quality of catfish (Clarias gariepinus) fillets was evaluated during cold storage. Catfish fillets were left untreated as control (C) or treated with 5% ascorbic acid (T1), sodium alginate
coating
1.5
% (T2) or coating
with sodium alginate
1.5
% containing ascorbic acid 5% (T3). All fillet samples were immersed in the solutions for 10 min. Then the T2 and T3 immersed in 2 % (w/v) calcium chloride to gel for 2 min. The samples were stored at (4 ±1ºC) for 15 days and determined the pH as well as analyzed for chemical (protein, fat, total volatile basic nitrogen, trimethylamine nitrogen and thiobarbituric acid values), microbiological (total bacterial counts, yeasts and molds counts) and sensory properties (odor, texture, appearance and taste).

The results indicated that all the treatments retarded the decay of the catfish fillets as compared to untreated fillets (C). Coating treatments predominantly reduced chemical spoilage, reflected in pH, total volatile base nitrogen, trimethylamine, and thiobarbituric acid values as compared to those of T1 treated fillets. T3 followed by T2 then T1 treatment showed more efficient inhibition in the growth of total bacteria, yeasts and molds and increased the overall sensory scores of fish fillets compared to untreated fillets during stored at (4 ±1ºC) for 15 days.

Keywords: Sodium alginate. Ascorbic acid. Catfish fillets. Cold storage.