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| Field | Value |
| Title | PROTECTIVE EFFECT OF FISH GELATIN-BASED NATURAL ANTIMICROBIAL COATINGS ON QUALITY OF INDIAN SALMON FILLETS DURING REFRIGERATED STORAGE |
| Names |
Mayuri, T.
Mandakini, D.H. Venkateshwarlu, G. Nagalakshmi, K. |
| Date Issued | 2015 (iso8601) |
| Abstract | The present study was carried out to examine the effect of gelatin-based coating solutions enriched with natural preservative agents like chitosan, garlic (Allium sativum) and lime (Citrus aurantifolia) on quality and shelf life of refrigerated fresh Indian salmon (Eleutheronema tetradactylum) fillets. Three different coating solutions were prepared (T1: 10% gelatin; T2: 10% gelatin + 1.5% chitosan + 30% lime juice; T3: 10% gelatin + 1.5% chitosan + 30% garlic extract) and evaluated for antimicrobial activity. The antimicrobial activity of coating solutions was evaluated against eight fishborne pathogens and spoilage bacteria by agar well diffusion and micro broth dilution methods. The coating formula was found to be highly efficient in extending the shelf life of Indian salmon fillets up to 16 days in refrigerated storage by dip treatment. Among the three different treatments, garlic containing coating solution (T3) was found to be the best in extending the shelf life of fish fillets. |
| Genre | Article |
| Identifier | Journal of Food Process Engineering 2015: 1-10 |