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| Effect of Chitosan on the Quality of Common Carp Fillets during Chilled Storage |
| SUN Xiaohui, XUE Heng, HONG Hui, LI Yan, LUO Yongkang* |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract This study was conducted in order to understand the effect of chitosan on the quality of common carp (Cyprinus carpio) fillets during chilled storage (4 ℃). The fillet samples were divided into three groups which were respectively treated with nothing (control), 20 g/L chitosan + 0.5% acetic acid (T1) and 0.5% acetic acid (T2). Changes in total volatile basic nitrogen (TVB-N) content, biogenic amine content, pH, total aerobic count (TAC) and sensory assessment were examined. Results showed that sensory score decreased gradually as storage time progressed and the sensory quality of the untreated fillets became unacceptable on the 8th day. The overall sensory score of T1 was higher than that of T2. TVB-N content showed an increasing tendency for all groups. T1 and T2 significantly inhibited the increase of TVB-N content (P < 0.05) on the 10th day as compared to control (31.37 and 13.07 mg/100 g for control and T1, respectively). The rate of increase in TAC was significantly lowered in T1 than in control and T2 (P < 0.05). The contents of putrescine and cadaverine increased gradually as storage time progressed; T1 and T2 observably inhibited the formation of putrescine (P < 0.05). These results suggest that chitosan could maintain the freshness and lengthen the shelf life of fillets by 2 days.
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GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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2018, Vol. 32 
