Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

ABSTRACT

This study investigated the effect of chitosan coating (1 and 2%) on the quality of grass carp fillets stored at 4°C for 20 days. During storage, the physicochemical properties (pH, thiobarbituric acid value, total volatile basic nitrogen value, trimethylamine nitrogen value, K-value, water loss, and instrumental texture), microbiology (total viable count and psychrotrophic count), and sensory properties were evaluated. The results showed that chitosan coating could effectively inhibit bacterial growth, improve physicochemical and sensory qualities, and it reduced the deterioration of the quality of grass carp fillets. Compared with fillets without chitosan coating, the shelf life of fillets with 1 and 2% chitosan coating was extended by ~3 and 6–7 days, respectively.

KEYWORDS:

• Grass carp
• Chitosan coating
• K-value
• Refrigerated storage
• Shelf life

Funding

This research was supported by the earmarked fund for China Agriculture Research System (CARS-46), National Natural Science Foundation of China (NSF31301508), and College Graduate Research and Innovation Project of Jiangsu Province (KYLX-1163).

Additional information

Funding

This research was supported by the earmarked fund for China Agriculture Research System (CARS-46), National Natural Science Foundation of China (NSF31301508), and College Graduate Research and Innovation Project of Jiangsu Province (KYLX-1163).