Effect of chitosan coating on chemical and microbiological properties of Atlantic bonito (Sarda sarda) fillets

ARASHISAR S., Hisar O., Kaban G., KAYA M., ALAK G.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.46, sa.4, ss.380-383, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 4
  • Basım Tarihi: 2009
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.380-383
  • Atatürk Üniversitesi Adresli: Evet

Özet

Chemical [(pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS)] and microbial (psychrotrophic, mesophilic aerobic bacteria and Enterobacteriacae counts) changes in Atlantic bonito (Sarda sarda) fillets coated with chitosan solution (2%, w/v) or packaged with vacuum or modified atmosphere (100% CO2), or air were determined during storage at 4 +/- 1 degrees C for 12 days. Chitosan coating did not significantly affect pH and TVB-N values. TBARS value increased rapidly after 3 days in chitosan groups. Chitosan group showed generally lower bacterial counts than the control group during storage. However, modified atmosphere packing demonstrated better inhibition than chitosan treatment or vacuum packing.