Preservation of fish freshness by edible alginate coating and surface treatment wPreservation of fish freshness by edible alginate coating and surface treatment with dry distilled rose petals extract or L-ascorbic acid

Abstract

Edible coatings are usually used to reduce the drip loss and to inhibit the oxidative processes of muscle foods and when combined with antioxidants to extend their shelf life. The objective of the study was to determine the effect of the incorporation of dry distilled rose (Rosa damascene Mill.) petals extract (DDRPE) into an edible alginate coating on the freshness of paddlefish (Polyodon spathula). Eight fish samples stored 7 days at 0 - 4°C were tested: C - without coating, 1 - with alginate coating; 2 - with alginate coating incorporated by 2% DDRPE solution; 2 - with alginate coating incorporated by 4% DDRPE solution; 3 - with alginate coating incorporated by 2% L-ascorbic acid solution; 5 - surface treated with 2% DDRPE solution; 6 – surface treated with 4% DDRPE solution and 7 – surface treated with 2% L-ascorbic acid solution. Control sample C was analyzed on the first and seventh day of storage and there were determined the changes in pH, acid value, peroxide value, TBARS, color characteristics and microbial changes of the fish. It was found that using alginate coating with a 2% DDRPE solution preserved the freshness of the paddlefish for up to 7 days at 0 - 4°C.