Effect of chitosan coating on the quality characteristics of rohu (Labeo rohita) fillets during chilled storage
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The current work was undertaken to examine the effect of chitosan as a natural edible coating on the quality of rohu (Labeo rohita) fillets during 30 days of chilled storage. The fish fillets were treated with different concentrations of chitosan (0.1, 0.25, 0.5 and 1% chitosan) and fish fillet without addition of chitosan was kept as control. Sampling was done initially on the 0th day and thereafter at ten day intervals and were examined periodically for water holding capacity (WHC), water extractable protein (WEP), salt extractable protein (SEP), thiobarbituric acid reactive substances (TBARS), pH, total viable count (TVC), psychrotrophic count (PTC) and sensory characteristics. Findings indicated that chitosan coating aided in retaining the quality and extended the shelf life of rohu fillets during refrigerated storage suggesting the suitability of using chitosan as a bio-preservative to extend the shelf life of chilled stored fish.
Keywords: Chilled storage, Chitosan,Â Meat quality, Rohu fillet