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Effect of Chitosan Nanoparticles as Active Coating on Chemical Quality and Oil
Uptake of Fish Fingers
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Abstract: The effect of different concentrations of chitosan and chitosan nanoparticles as active coating compared to commercials edible coating on chemical quality attributes of fish fingers during frozen storage at -18°C was investigated. Results illustrated that, uncoated fish fingers (T1) and that coated with commercial edible coating (T2) had significantly higher total volatile nitrogen (TVN), trimethylamine (TMAN), thiobarbituric acid (TBA) in comparison with fish fingers coated with either chitosan or chitosan nanoparticles. Moreover, T1 and T2 had a shelf life of 5 months, while, chitosan treatments had longer shelf life up to 6 months according to trimethylamine (TMAN) value which recorded by Egyptian standard. Also, data showed that, chitosan nanoparticles as active coating introduce the most effective improvement for quality attributes of fish fingers during frozen storage at -18°C. The influence of edible coating in reducing oil uptake during frying of fish fingers was investigated. Key wards: Chitosan, Nanoparticles, Chemical quality, Fish fingers, shelf life, Thixotropic effect, oil uptake
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Publication year |
2013
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Organization Name |
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serial title |
Journal of Agriculture and Environmental Sciences
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Author(s) from ARC |
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Publication Type |
Journal
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