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 FNS  Vol.3 No.9 , September 2012
The Effect of Chitosan Prepared in Different Solvents on the Quality Parameters of Brown Trout Fillets (Salmo trutta fario)
Abstract: In this study, the use of chitosan prepared in different solvents (acetic acid, lactic acid) as a coating material was researched. The lowest mean pH, TBARS and TVB-N values among the treatment groups were observed in the acetic acid group. Similarly, the lowest growth of aerobic, lactic acid and Pseudomonas bacteria was recorded in this group. The growth of aerobic bacteria in the fillets that were packaged using chitosan film, was lower than the control group throughout the trial. The number of Pseudomonas and lactic acid bacteria was statistically higher in the fillets in the control groups compared to the groups with chitosan (p < 0.01). As a result, it is thought that the use of acetic acid in chitosan film coating is more convenient for the preservation of fish, compared to lactic acid.
Cite this paper: G. Alak, "The Effect of Chitosan Prepared in Different Solvents on the Quality Parameters of Brown Trout Fillets (Salmo trutta fario)," Food and Nutrition Sciences, Vol. 3 No. 9, 2012, pp. 1303-1306. doi: 10.4236/fns.2012.39172.
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