Abstract
To extend the shelf life of fresh salmon fillets, this study evaluated the effects of rice protein hydrolysate/chitosan (RPH/CS) composite films on the storage quality of fresh salmon. Polyethylene (PE), polypropylene (PP) and RPH/CS composite films were used to pack the fresh salmons. The effects of packaging materials on the oxidation index and total viable count of fresh salmon were investigated. After 7 days of cold storage, the peroxide value, total volatile basic nitrogen (TVB-N), myoglobin content, and total viable count of the salmons packed with RPH/CS composite films were lower than those of the salmons packed with PE and PP films. The sensory properties of salmons packaged by RPH/CS composite films were still acceptable. Thus, the outcomes from this research will contribute to developing a powerful packaging material for effectively extending the shelf life and improving the storage quality for aquatic foods such as salmon.
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