Abstract
AbstractIn this research, effects of chitosan coating of brown trout (Salmo trutta fario) fillets containing inulin were determined. Chitosan enriched by vegetable oils (0% Chitosan‐control, 2% acetic acid +Chitosan, 2% sage oil+Chitosan, and 2% mint oil+Chitosan) on shelf life was investigated. In the experiment, fish fillets from the control and the experimental groups were subjected to chemical and microbiological analyses at 0, 3, 6, 9, and 12 days of cold storage at 4 ± 1°C.Coating with chitosan enriched with different vegetable oils caused statistically significant effects on microbiological (total aerobic mesophilic, psychrotrophic, lactic acid, Enterobacteriaceae, and Pseudomonas) and chemical parameters (total volatile base–nitrogen and pH) (p < .05), but not on thiobarbituric acid reactive substance values (p > .05).Considering all of the data determined from the present study, it was found that fish fillets coated with chitosan enriched with mint oil gave the best results with respect to shelf life.Practical ApplicationTo use chitosan as coating material in fish processing. To enrich chitosan with vegetable oils for longer shelf life of fillets of brown trout fed on prebiotic, inulin. To report use of mint oil with chitosan as coating substance for the best results in storage of aquatic products.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
