Gelatin Based Edible Coating: Preservation Technique for Seer (Scomberomorus guttatus) Fish Slices

Autor:	J. Durga Devi, S. Balasubramanian, N. Manimehalai, G. Rajesh
Rok vydání:	2018
Předmět:	food.ingredient biology engineering.material Laboratory scale biology.organism_classification Gelatin Scomberomorus guttatus Chitosan chemistry.chemical_compound food Preservation Technique chemistry Seer fish Coating engineering Fish Food science
Zdroj:	The Indian Journal of Nutrition and Dietetics. 55:177
ISSN:	2348-621X 0022-3174
DOI:	10.21048/ijnd.2018.55.2.18121
Popis:	The aim of this work is to examine the performance of gelatin based edible coating in preserving the seer fish slices. A composite edible coating solution was prepared with three different concentrations of gelatin, chitosan and vinegar. Coating experiments were performed in a laboratory scale edible coating tank which was fabricated for this purpose. The seer fish slices (13.65±2.50 mm thick and 43.89± 6.82 g weight) were subjected to coating for three different soaking times (min). While coating performance of the solution was assessed through coating uptake (%), texture quality of the seer fish slices was assessed through weight loss (%) and microbial quality was assessed through Total Plate Count (CFU/g). Experiment was designed using Box - Behnken Design (BBD). The application of edible coating treatment to seer fish slices resulted in improvement of overall keeping quality of the seer fish slices (9 days) against the control (3 days) when stored under low temperature (7±1oC).
Databáze:	OpenAIRE
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