dc.contributor.author | Karslı, Barış | |
dc.contributor.author | Çağlak, Emre | |
dc.contributor.author | Prinyawiwatkul, Witoon | |
dc.date.accessioned | 2022-10-04T07:01:28Z | |
dc.date.available | 2022-10-04T07:01:28Z | |
dc.date.issued | 2021 | en_US |
dc.identifier.citation | Karsli, B., Caglak, E. & Prinyawiwatkul, W. (2021). Effect of high molecular weight chitosan coating on quality and shelf life of refrigerated channel catfish fillets. LWT, 142, 111034. https://doi.org/10.1016/j.lwt.2021.111034 | en_US |
dc.identifier.issn | 0023-6438 | |
dc.identifier.issn | 1096-1127 | |
dc.identifier.uri | https://doi.org/10.1016/j.lwt.2021.111034 | |
dc.identifier.uri | https://hdl.handle.net/11436/6638 | |
dc.description.abstract | This study investigated effects of the high molecular-weight (800 kDa) chitosan coating on quality and shelf life of channel catfish (Ictalurus punctatus) fillets stored at 4 degrees C. Distilled water (control), CHAC1% (1% w/v chitosan in 1% v/v acetic acid), AS3% (3% w/v aspartic acid), and CHAS3% (3% w/v chitosan in 3% w/v aspartic acid) were used as coating solutions. Microbial (total aerobic mesophilic bacteria-TAMB; total aerobic psychrophilic bacteria-TAPB), physicochemical, and consumer perception parameters of chitosan-coated catfish fillets were analyzed at 0, 3, 6, 8, and 10 days. Chitosan coating treatments, especially CHAS3%, effectively inhibited microbial growth, delayed lipid oxidation, reduced cooking loss, and retained water holding capacity, color, and texture. Overall acceptance and purchase intent of CHAS3% fillets drastically decreased from 6.16 to 84% on the 8th day to 4.31 and 44.67% on the 10th day of storage. Shelf life of catfish fillets was extended by CHAS3% from 6 days to 8 (based on consumer acceptance) and/or 10 (based on TAMB and TAPB) days compared to the control. This study demonstrated that CHAS3% coating showed promise as a natural preservative to extend shelf life by delaying chemical and microbial deterioration of refrigerated catfish fillets, and potentially for other fish fillets. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Elsevier | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Channel catfish fillet | en_US |
dc.subject | Edible coating | en_US |
dc.subject | Refrigerated storage | en_US |
dc.subject | Chitosan | en_US |
dc.subject | Aspartic acid | en_US |
dc.title | Effect of high molecular weight chitosan coating on quality and shelf life of refrigerated channel catfish fillets | en_US |
dc.type | article | en_US |
dc.contributor.department | RTEÜ, Su Ürünleri Fakültesi, Su Ürünleri Avlama ve İşleme Teknolojisi Bölümü | en_US |
dc.contributor.institutionauthor | Karslı, Barış | |
dc.contributor.institutionauthor | Çağlak, Emre | |
dc.identifier.doi | 10.1016/j.lwt.2021.111034 | en_US |
dc.identifier.volume | 142 | en_US |
dc.identifier.startpage | 111034 | en_US |
dc.relation.journal | LWT | en_US |
dc.relation.tubitak | TUBITAK-BIDEB 2214/A | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |