the effect of chitosan prepared in different solvents on the quality parameters of brown trout fillets (salmo trutta fario)壳聚糖制备的影响在不同溶剂的质量参数褐鳟鱼鱼片(斑鳟属trutta fario).pdfVIP

Food and Nutrition Sciences, 2012, 3, 1303-1306 1303 /10.4236/fns.2012.39172 Published Online September 2012 (http://www.SciRP.org/journal/fns) The Effect of Chitosan Prepared in Different Solvents on the Quality Parameters of Brown Trout Fillets (Salmo trutta fario) Gonca Alak Department of Agricultural Biotechnology, Agriculture Faculty, Atatürk University, Erzurum, Turkey. Email: galak@.tr Received July 24th, 2012; revised August 24th, 2012; accepted September 2nd, 2012 ABSTRACT In this study, the use of chitosan prepared in different solvents (acetic acid, lactic acid) as a coating material was re- searched. The lowest mean pH, TBARS and TVB-N values among the treatment groups were observed in the acetic acid group. Similarly, the lowest growth of aerobic, lactic acid and Pseudomonas bacteria was recorded in this group. The growth of aerobic bacteria in the fillets that were packaged using chitosan film, was lower than the control group throughout the trial. The number of Pseudomonas and lactic acid bacteria was statistically higher in the fillets in the control groups compared to the groups with chitosan (p 0.01). As a result, it is thought that the use of acetic acid in chitosan film coating is more convenient for the preservation of fish, compared to lactic acid. Keywords: Lactic Acid; Acetic Acid; Brown Trout; Quality 1. Introduction storage at 4˚C ± 1˚C, which were coated with chitosan film, prepared with different solvents, were analyzed. Fish are a frequently preferred food, due to their protein quality and nutrient values, particularly in recent years. 2. Material and Method However, fish meat, due to its chemical composition and its properties as a good substrate for decomposing