Abstract
The effect of chitosan coating combined with green tea extract (GTE) on the quality of tigertooth croaker (Otolithes ruber) fillets including chemical, microbiological, texture, color and sensory properties during 16 days of refrigerated storage was investigated. The changes of color different were significantly retared, and the texture parameteres and sensory scores were significantly improved in tigertooth croaker coated by chitosan, GTE and chitosan combined with GTE, compared with the control. The coincidental lowered rate of increase total volatile base (TVB) content, thiobarbitoric acid (TBA), peroxide value (POV) and free fatty acid (FFA) were obtained in tigertooth croaker coated chitosan+GTE. Chitosan in combination with chitosan had higher inhibition on microbial groeth and yielded the tigertooth croaker with higher likeness, comapared with the other treatments. Therefore, fish coated with chtoas+GTE had the lowest losses in quality during refrigerated storage.
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