The effect of vaacum packaging, chitosan edible film and coating on the sensory evaluation of Spangled emperor (Lethrinus nebulosus) raw fillets stored in refrigerato

• Main Authors: M Karimi Rezaabad, A Khodanazary, SM Hosseini
• Format: Article
• Language: English
• Published: Babol University of Medical Sciences 2018-03-01
• Series: Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul
• Subjects: Lethrinus Nebulosus; Sensory Evaluation; Vaacum Packaging
• Online Access: http://jbums.org/browse.php?a_code=A-10-3250-17&slc_lang=en&sid=1
• ISSN: 1561-4107; 2251-7170

BACKGROUND: Lethrinus nebulosus is a fish that is valuable and high demand in the south of the country, therefore it is necessary to keep and Maintain its quality. Therefore, this study was done to evaluate the effect of vacuum packaging, chitosan edible film and coating on the sensory evaluation of Spangeled emperor raw fillets stored in refrigerator. METHODS: After preparation and washing fillets, chitosan solution obtained by dissolving 2% w / v chitosan in acetic acid 1% v / v and chitosan film by casting on the nonstick surface and drying was prepeard. Also chitosan coating was obtained by immersion in chitosan solution and drying at ambient temperature. Fillets after treating in film and coating, was packed (simple and vaccum packaging). Sensory evaluation was done once every 3 days for 12 days. FINDINGS:All the sensory indicators of samples reduced with storage time so that control sample on day 3 and other samples on day 6 got unacceptable sensory score. The samples immersed in chitosan solution (coating) and packed under vaccum condition showed the highest score of the sensory indicators, although there was no significant differences between any of the samples (P>0.05). The lowest and highest values of the texture indicator were related to the control (1.78) and chitosan coating under vacuum packaging (2.71) samples on day 12, respectively. The control and chitosan coating under vacuum packaging samples were had the lowest (1.92) and highest (2.35) value of the odour scores on day 12, although there was no significant differences between any of the samples (P>0.05). Also chitosan coating under vacuum packaging sample were showed The highest values of the color (2.30) and overall acceptance indicators (2.23) on day 12, although there was no significant differences between the samples (P>0.05). CONClUSION:The results of comparative sensory properties of the chitosan edible film and coatings and vacuum packaging in Spangeled emperor showed that the use of chitosan film and coating with and whithout vacuum packaging, lasted the shelf life of Spangeled emperor fillets 3 days more than the control samples.