FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 299-303.doi: 10.7506/spkx1002-6630-201310066

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Effect of Chitosan Coating on Quality of Refrigerated Red Drum Fillets

LI Ting-ting,LI Jian-rong,ZHAO Wei   

  1. 1. College of Life Science, Dalian Nationalities University, Dalian 116600, China;
    2. Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, Bohai University, Jinzhou 121013, China;
    3. Dalian Tianbao Green Foods Co. Ltd., Dalian 116001, China
  • Received:2012-06-26 Revised:2013-04-01 Online:2013-05-25 Published:2013-05-07
  • Supported by:

    ;the Fundamental Research Funds for the Central Universities

Abstract:

The effect of chitosan coating (0, 1, 1.5, 2 g/100 mL and 3 g/100 mL) on quality of red drum fillets on cold
storage were examined over a period every 4 days. Microbiological (total viable count), chemical (pH, TBA, TVB-N and
K-value) and sensory characteristics (texture, sensory scores) were assessed periodically for the treated group and the
control. The results indicated that the shelf life was extended significantly at 4 ℃ by chitosan coating treatment, and the
fillets treated with 2 g/100 mL chitosan coating showed the best preservation effects and the shelf life was prolonged to 4
to 6 days. To conclude, the chitosan coating showed a significant inhibitory effect on the propagation of bacteria and antioxidation
of fat and protein, thus prolonged the preservation time of red drum fillets.

Key words: chitosan, red drum fillets, quality, shelf-life

CLC Number: