Chitosan as an Edible Invisible Film for Quality Preservation of Herring and Atlantic Cod

• DOI: 10.1021/jf011693l
• Publication Date: 2002-09-17T20:41:22Z
• Authors: You-Jin Jeon; Janak Y. V. A. Kamil; Fereidoon Shahidi
• Keywords: Peroxide value; Lipid Oxidation; Peroxide

The effect of chitosan with different molecular weights as coatings for shelf-life extension fresh fillets Atlantic cod (Gadus morhua) and herring (Clupea harengus) was evaluated over a 12-day storage at refrigerated temperature (4 ± 1 °C). Three preparations from snow crab (Chinoecetes opilio) processing wastes, differing in viscosities weights, were prepared; their apparent (360, 57, 14 cP) depended on the deacetylation time (4, 10, 20 h, respectively) chitin precursor. Upon coating chitosans, significant (p ≤ 0.05) reduction relative moisture losses 37, 29, 40, 32% observed samples coated 360 cP after 4, 6, 8, 12 days storage, respectively. Chitosan significantly reduced lipid oxidation displayed peroxide value, conjugated dienes, 2-thiobarbituric acid reactive substances headspace volatiles, chemical spoilage reflected total volatile basic nitrogen, trimethylamine, hypoxanthine, growth microorganisms plate count both fish model systems compared to uncoated samples. preservative efficacy viscosity inter-related; chitosans 57 superior that viscosity. Thus, edible would enhance quality seafoods during storage. Keywords: Chitosan; invisible film; oxidation; herring; cod; loss; coating; seafood;