Abstract
The aim of this study was to evaluate the effect of active coatings prepared from the chitosan on the quality parameters of fish fillets. Antimicrobial and antioxidant properties were improved by addition of tea and cinnamon extracts. Different quality parameters including free fatty acids (FFA), thiobarbituric acid value (TBA), trimethylamine (TMA), total volatile basic nitrogen (TVBN), whiteness, and pH of coated and noncoated samples were evaluated during storage for 20 d at 5 ± 1°C. Moreover, FTIR characterization (i.e., wavenumber and absorbance values) was used to investigate the oxidative stability. Extracts addition to chitosan coating had noticeable influence on reducing FFA and TBA. Moreover, modified chitosan coating decreased TVBN and TMA significantly. Based on FTIR finding, control sample showed the highest oxidation value, while the treated samples with chitosan\incorporated with tea and cinnamon extracts (CTCECS) had the lowest oxidation. The results showed that FTIR technique could be successfully applied to monitor the lipid oxidation of fish fillet. Therefore, FTIR provides a fast approach to study the compositional changes of food products rather than conventional chemical analysis. The findings of our research showed that chitosan coating modified with tea and cinnamon extracts could be used as a novel active packaging to prolong the shelf life quality of fish fillet.
Highlights
Fish fillet is one of the main highly perishable food products, which can be spoiled with different mechanisms such as microbiological, chemical, and enzymatically changes. ese mechanisms reduced the shelf life of fish fillet and the nutritional quality parameters during storage time
Jeon et al [6] confirmed the reduction of moisture loss and lipid oxidation for Atlantic cod and herring samples treated with chitosan coatings
High antioxidant activity of cinnamon extract is related to phenolic components and reported previously [9, 17]
Summary
Fish fillet is one of the main highly perishable food products, which can be spoiled with different mechanisms such as microbiological, chemical, and enzymatically changes. ese mechanisms reduced the shelf life of fish fillet and the nutritional quality parameters during storage time. Incorporating natural preservatives, including extracts with good antimicrobial and antioxidant properties, flavours, spices, and colourants to film and coatings, can improve the functionality of edible packaging to shelf life extension of food products such as fish samples [3] by controlling the active components release into the surface. Souza et al [7] showed that chitosan edible films could be used as an alternative to improve the shelf life of salmon fillets due to its excellent antibacterial and antioxidant activities. Journal of Food Quality e main active components of cinnamon extract are phenolic ingredients including proanthocyanidins, which are a group of flavonoids created by flavan-3-ol polymers and oligomers [8]. E aim of our research was to evaluate the influence of chitosan coatings incorporated with tea and cinnamon extracts on the quality parameters of fish fillets during refrigerated storage. The FTIR spectroscopy was used as a promising tool to assess the fish fillet oxidation behavior in a fast and cost-effective approach
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