Research Information System
JOURNAL OF FOOD SAFETY, vol.38, no.1, 2018 (Peer-Reviewed Journal)
In the study, it was aimed to determine the changes in the quality properties of meagre (Argyrosomus regius) fillets coated with chitosan-based edible films during cold storage (41 degrees C). Before all, skinless fillets of the fish were prepared, divided into three groups as the control group (C), vacuum-packed (VP) group, and chitosan film-coated and vacuum-packed (CF+VP) group, and stored at 4 +/- 1 degrees C. As a result of the analyses carried out, it was observed that coating with chitosan-based edible films limited the development of microorganisms and had a retarding effect on the levels of total volatile basic nitrogen and trimethylamine nitrogen. It was found that the samples of the CF+VP group exceeded the limit values in a longer period than the other groups. As a conclusion, it was determined that the coating of meagre fillets with chitosan-based edible films extended the shelf life during the cold storage.