Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD SAFETY, cilt.38, sa.1, 2018 (SCI İndekslerine Giren Dergi)
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.