Abstract
In this study the effects of the use of chia mucilage - CM coating in combination with propolis liquid extract - PLE on the physico-chemical (total volatile basic nitrogen - TVB-N, peroxide value - PV, thiobarbituric acid - TBA) and bacteriological (total viable count - TVC, psychrophilic bacteria count -PBC) quality properties of sea bass fillets during storage at 2°C, as well as its potency, were investigated. The fillets were randomly separated into four lots and subjected to the following treatments by dipping: chia mucilage - CM, chia mucilage + 0.1% PLE, chia mucilage + 0.3% PLE and control (uncoated), then stored at 2°C. The results showed that the chia musilage coating containing PLE was effective on TVC and PCA. While the shelf life of the control group was 8 days, the CM + 0.3% PLE group was 20 days. According to these results, it can be said that chia mucilage coating preserves the shelf life and quality of chilled seafood and can be used safely as a coating material.
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