89A-25 |
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S. SATHIVEL1, B. H. Himelbloom1, C. Crapo2, and W. Prinyawiwatkul3. (1) Fishery Industrial Technology Center, Univ. of Alaska, Fairbanks, School of Fisheries & Ocean Sciences, 118 Trident Way, Kodiak, AK 99615-7401, (2) Fishery Industrial Technology Center, Univ. of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615, (3) Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Baton Rouge, LA 70803-4200 Quality of fish fillets rapidly deteriorates during refrigerated storage. Coating pink salmon fillets with chitosan may delay microbial growth and lipid oxidation, thus extending their shelf life during refrigerated or frozen storage. This study evaluated effects of chitosan coatings on quality of skinless pink salmon fillets during 9-day refrigerated storage. Coating solutions were prepared from low Mw chitosan at 1% (CH1%) or 2% (CH2%) concentrations in lactic acid (LA1%). Fresh fillets were dipped in coating solution. Fillets coated with LA and/or distilled water (DW) were used as controls. The batch-I coated fillets were stored at -20oC for a year, thawed, and stored at 5oC for 9 d. Frozen fillets (Batch-II) were shipped overnight to Louisiana, thawed, and stored at 5oC for 9 d. Batch-III was immediately stored at 5oC for 9 d. All samples were drawn every 3 d for analysis of thiobarbituric acid-reactive substance (TBARS), aerobic plate counts, color, and texture. CH2% was more effective in delaying lipid oxidation than CH1%, LA1% and DW for all 3 batches. The TBARS (mg malondialdehyde/kg sample) values showed that the CH1% (2.2) and CH2% (1.9) were equally effective in delaying lipid oxidation at day 9 than LA1% (3) and DW (3.1) for batch III. After 3-d storage, CH1% and CH2% reduced microbial load of fillets for batch III from 5.4 to 4.9 and 5.1 to 3.7 log CFU/g, respectively. DW treated fillets had about 2.6, 1.3, and 1.3 log CFU/g higher than that of CH2%, CH1%, and LA1% treated fillets, respectively, at 6-day storage for batch III. Bacterial growth rates were about the same for batch I fillets. There were small differences between chitosan treated and controls for color and texture for all batches.The study demonstrated that chitosan (2%) coating could delay lipid oxidation and microbial growth in fillets during storage.
Session 89A, Aquatic Food Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |