Effect of chitosan and acetic acid on the shelf life of sea bass fillets stored at refrigerated temperature
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Abstract
Considering the necessity on the use of chitosan and acetic acid as an antimicrobial and antioxidant agents, an attempt was made to study their effect on Asian sea bass fillets stored at refrigerated temperature of 4±1°C. The effectiveness of different antimicrobials (Chitosan and Acetic acid) were measured by disk diffusion method against five bacterial strains (E. coli, Vibrio parahaemolyticus, Staphylococcus aureus, Proteus mirabilis and Pseudomonas fragi) with 1% Acetic acid as (T1), 1% Acetic acid + 1% Chitosan as (T2), 1% Acetic acid + 2% Chi-tosan as (T3) and distilled water as control (C).T2 was more effective in inhibiting all the bacteria except Pseudomo-nas fragi. Treatment T1 was found to be more effective against it whereas the action of T3 on the bacterial strains was also effective but less than the other two treatments. Further, antioxidant property of the treatments were measured by DPPH method which indicated that T3 showed highest % of antioxidative activity (3.94%) followed by T1 (3.85%), T2 (2.62%), and C (1.788%).Thus, it is observed that the antioxidant activity was found to be increased with the increasing concentration of chitosan. Application of chitosan and acetic acid coatings on Asian sea bass ( Lates calcarifer) fillets successfully controlled the TVB-N values, PV and TBA values (p<0.05) when compared to control sample and among all the treatments T2 was found to be the best. Coating of chitosan and acetic acid on the fillets also resulted in improvement of sensory scores as well as acceptability under refrigerated condition.
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Acetic acid, Antimicrobial, Antioxidant, Chitosan, Seabass
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