| Preservation of seafood quality against oxidation of highly unsaturated lipids, autolysis reactions and microbial activities is important. Chitosan, a deacetylated form of chitin, has been identified as a versatile biopolymer for a broad range of food applications. However, very little information is available about the use of chitosan as an edible coating material for preservation of seafood quality and virtually nothing is known regarding the effect of viscosity of chitosan on its preservative efficacy for seafood. Effect of chitosan coating for extension of shelf-life of two different fish species, Atlantic cod (Gadus morhua) as a lean fish, and herring ( Clupea harengus) as a fatty fish, was evaluated during a 12-days storage at refrigerated temperature (4 +/- 1°C). Three chitosan preparations from snow crab (Chinoecetes opilio) processing wastes, differing in viscosities and molecular weights, were prepared and used in this study. Prepared chitosan samples were used as edible coating material on the surface of the fish muscle and the quality of the coated samples were monitored. (Abstract shortened by UMI.)... |
