Dept. of Fisheries, University of Agricultural Sciences and Natural Resources, Beheshti St., Gorgan 49138-15739, Iran.
Food Chem. 2013 Dec 1;141(3):1667-72. doi: 10.1016/j.foodchem.2013.03.022. Epub 2013 Mar 15.
The effect of chitosan-gelatin coating and film on the rancidity development in rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4±1 °C) was examined over a period of 16 days. Composite and bilayer coated and film wrapped fish samples were analysed periodically for microbiological (total viable count, psychrotrophic count) and chemical (TVB-N, POV, TBARS, FFA) characteristics. The results indicated that chitosan-gelatin coating and film retained their good quality characteristics and extend the shelf life of fish samples during refrigerated storage .The coating was better than the film in reducing lipid oxidation of fillets, but there was no significant difference between them in control of bacterial contamination.
壳聚糖-明胶涂层和薄膜对冷藏（4±1°C）期间虹鳟鱼片（Oncorhynchus mykiss）酸败发展的影响在 16 天的时间内进行了研究。复合和双层涂层以及薄膜包裹的鱼样每隔一段时间就进行微生物（总活菌计数、嗜冷菌计数）和化学（TVB-N、POV、TBARS、FFA）特性分析。结果表明，壳聚糖-明胶涂层和薄膜保持了良好的质量特性，并延长了冷藏期间鱼样的货架期。与薄膜相比，该涂层更能降低鱼片的脂质氧化，但在控制细菌污染方面，两者之间没有显著差异。
