The Comparison of Quality Characteristics of Refrigerated Carangoides coeruleopinnatus Fillets with Chitosan and Nanochitosan Coating

The effects of chitosan (Ch) and Ch combined with sodium tripolyphosphate nanoparticles (Nch) as a coating material for Carangoides coeruleopinnatus fillets during refrigerated storage were investigated. Solutions containing Ch (2%, w/v) and Nch (with 2%, w/v Ch and 2% sodium tripolyphosphate) were used for the coating. Coated and non-coated fish (control samples) with Ch and Nch were analyzed for microbiological (total mesophilic and psychrotrophic count), physicochemical (total volatile basic nitrogen (TVB-N), pH, trimethylamine (TMA), 2-thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), sulfhydryl (SH)) and sensory attributes. Among the edible coatings, Nch was most effective in controlling lipid oxidation and reducing bacteria count in C. coeruleopinnatus during refrigerated storage. Corresponding maximum levels of total mesophilic count at 4ºC were 5.11, 4.77 and 4.37 log cfu/g in control, Ch and Nch samples, respectively, while maximum levels of psychrophilic count count at 4ºC were 4.43, 3.91 and 3.89 log cfu/g, respectively. Nano-chitosan can be used for preservation of quality properties of fish samples. The study showed that Nch could be used as a packaging material.