Shelf life of refrigerated silver carp, Hypophthalmichthys molitrix, fillets treated with chitosan film and coating incorporated with ginger extract

Abstract

Quality maintaining, packaging and coating are of particular importance in food industry. Hence, the present study aimed to examine the effects of chitosan and ginger extract on the fillets shelf life. The experiment was conducted on six treatments, including control, coated with chitosan solution, coated with ginger extract, coated with chitosan solution + ginger extract, packaged with chitosan film and packaged with chitosan film + ginger extract. The samples were stored in a refrigerator for 12 days and examined during the storage period for the spoilage factors (PV, TBA, TVN, TVC and PTC). The results indicated that the application of ginger extract alone or in combination with chitosan had a significant effect on increasing the quality of fish fillets (P < 0.05). In all treatments, the optimal result was related to the treatment packaged with chitosan film + ginger extract, which resulted in maintaining the desired fillet quality for 12 days.