Shelf-life Extension of Refrigerated Hybrid Catfish (Clarias macrocephalus x Clarias gariepinus) Fillet by Chitosan- and Alginate-Based Edible Coatings

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Nay Chi Cho Linn
Yaowapha Waiprib
Pongtep Wilaipun

Abstract

Shelf-life of refrigerated catfish fillets is normally less than four days. In this study, the effects of different edible coatings derived from chitosan and alginate on the quality of refrigerated hybrid catfish (Clarias macrocephalus×Clarias gariepinus) fillets were investigated for 21 days. Edible coatings studied were chitosan (CS), alginate (AL), chitosan and alginate layer-by-layer (LbL) electrostatic deposition coatings (CSAL and ALCS), and chitosan-alginate polyelectrolyte complex (PEC). All edible coatings showed the benefits of reducing bacterial growth and biochemical reactions of refrigerated catfish fillets during storage (p<0.05). The total psychrotrophic bacteria counts for CS- and CSAL-treated samples exceeded 6 log CFU·g-1 by 18 days (p<0.05), suggesting shelf-life extension of 12 days. CSAL LbL coating was more effective in control of microbial growth and lipid oxidation than ALCS LbL coating (p<0.05). The evolutions of total volatile basic nitrogen (TVBN) and thiobarbituric acid reactive substances (TBARS) of coated catfish fillets were below the recommended thresholds of 35 mg·100 g-1 and 5 mg MDA·kg-1, respectively, during storage (p<0.05). The overall sensory acceptability scores for CS-, AL-, and CSAL-treated samples were below the rejection criteria by day 15 (p<0.05). Based on the results from this study, edible CS and CSAL coatings are recommended for refrigerated storage of catfish fillets.

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