The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator

• Published in: Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī Vol. 6; no. 1; pp. 71 - 86
• Main Authors: Javaher Saki, Ainaz Khodanazary, Seyed Mehdi Hosseini
• Format: Journal Article
• Language: Persian
• Published: Research Institute of Food Science and Technology 01.05.2017
• Subjects: bi-layer; chitosan; coating; gelatin
• ISSN: 2252-0937; 2538-2357
• DOI: 10.22101/jrifst.2017.05.22.616

Chitosan and gelatin are biopolymers with preservative effects and film forming ability to form antimicrobial and antioxidant coatings and films. In the current study, the effect of chitosan (1% w/v) and gelatin (3% w/v) coating (composite and bilayer) and film (composite and bilayer) was investigated on the storage of Johnius belangerii fillet in refrigerator (4 °C) for 16 days. Bacterial experiments (total count, pscychrotrophic bacteria and enterobacteriaceae) showed the antibacacterial effect of chitosan-gelatin coating and film but there was no significant difference between coating and film or composite and bilayer. Lipid oxidation value experiments (thiobarbituric acid and free fatty acid values) showed lower oxidation value in coated and film wrapped fillets. Also, sensory evaluations showed that refrigerated coated and film-wrapped samples had more durability (4 days) than control. Thus, chitosan-gelatin as edible coating and film (composite and bilayer) can enhance shelf life of Johnius belangerii fillet during refrigerated (4 ± 1 °C) storage.