Chitosan and lemon peel extract coating on quality and shelf life of yellowfin tuna (Thunnus albacares) meat stored under refrigerated condition


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Authors

  • S Sabu School of Industrial Fisheries Cochin University of Science and Technology Fine Arts Avenue, Cochin- 682016.
  • T Ashita School of Industrial Fisheries Cochin University of Science and Technology
  • S Stephy School of Industrial Fisheries Cochin University of Science and Technology

https://doi.org/10.21077/ijf.2019.67.1.91361-15

Abstract

The present study investigated the effect of chitosan combined with lemon peel extract coating on the quality and shelf life of refrigerated yellowfin tuna meat using physicochemical, microbial and sensory assessments. Fresh yellowfin tuna meat as chunks were divided into five lots and coated with lemon peel extract (LPE) and chitosan (CH) at different concentrations viz., control, C (0%), LPE 1%, CH 1%, LPE+CH 1%  and LPE+CH 2% (w/v). Sensory, biochemical and microbial quality of the samples were observed for 12 days during 4°C refrigerated storage. Sensory evaluation revealed that shelf life of yellowfin tuna under the study was 6 days for control, 8 days each for LPE (1%) and CH (1%), 10 and 12 days for LPE+CH (1%) and LPE+CH (2%) respectively. Significantly higher pH, total volatile basic nitrogen (TVB-N), tri-methyl amino nitrogen (TMA-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values  were recorded in control samples than coated samples (p<0.05). Significant reduction in microbial counts were recorded in CH+LPE treated samples (p<0.05) compared to the LPE or CH coating alone, in the later stages of storage. Coated samples with combination of LPE+CH 1% and 2% indicated better storage qualities compared to other treatments. The present study revealed that LPE along with chitosan edible coating enhanced the shelf life of yellowfin tuna meat.

Keywords: Antibacterial, Antioxidant, Chitosan, Lemon peel extract, Shelf life, Yellowfin tuna

Author Biography

  • S Sabu, School of Industrial Fisheries Cochin University of Science and Technology Fine Arts Avenue, Cochin- 682016.

    Assistant Professor (Quality Assurance and Food Safety)

    School of Industrial Fisheries

    Cochin University of Science and Technology

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Submitted

2019-07-05

Published

2020-03-31

Issue

Vol. 67 No. 1 (2020)

Section

Articles

License

The copyright of the articles published in Indian Journal of Fisheries vests with the Indian Council of Agricultural Research, who has the right to enter into any agreement with any organization in India or abroad engaged in reprography, photocopying, storage and dissemination of information contained in these journals. The Council has no objection in using the material, provided the information is being utilized for academic purpose but not for commercial use. Due credit line should be given to the ICAR where information will be utilized.

How to Cite

Sabu, S., Ashita, T., & Stephy, S. (2020). Chitosan and lemon peel extract coating on quality and shelf life of yellowfin tuna (Thunnus albacares) meat stored under refrigerated condition. Indian Journal of Fisheries, 67(1). https://doi.org/10.21077/ijf.2019.67.1.91361-15