Effect of chitosan on approximate composition indices and pH in huso fillet (Huso huso) stored in freezer

Document Type : scientific research article

Authors

1 M.Sc. Graduate, Dept. of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran,

2 2Associate Prof., Dept. of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Associate Prof., Dept. of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

4 3Ph.D. Graduate, Dept. of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

The aim of this study was to investigate the effect of a natural additive called chitosan on changes of approximate composition indices (moisture, fat and protein) and pH in defrosted fish fillet (Huso huso). The study consisted of 2 treatments: chitosan-free treatment (control treatment) and 1% acid soluble chitosan treatment. Both treatments were stored at -18 ° C for 4 months. Fillets were freezed and examined on day 0 (10 hour after freezer storage) and the second and fourth months. In terms of approximate composition, the use of acid-soluble chitosan significantly caused delaying the reduction the moisture, fat, and protein content of fish fillets compared to chitosan-free fillets during freezer storage. In addition, 1% acid-soluble chitosan caused keep it low the pH of fish fillet during freezer storage compared to the control group.

Keywords

References

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Journal of Utilization and Cultivation of Aquatics
Volume 9, Issue 1
April 2020
Pages 81-88

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