Effects of high-molecular-weight chitosan coating prepared in different solvents on quality of catfish fillets during 6-month frozen storage

Karslı B. , Çağlak E. , Prinyawiwatkul W.

JOURNAL OF FOOD SCIENCE, vol.86, no.3, pp.762-769, 2021 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 86 Issue: 3
  • Publication Date: 2021
  • Doi Number: 10.1111/1750-3841.15622
  • Title of Journal : JOURNAL OF FOOD SCIENCE
  • Page Numbers: pp.762-769
  • Keywords: aspartic acid, catfish fillet, chitosan, consumer acceptance, edible coating, frozen storage


Effects of high-molecular-weight (800 kDa) chitosan coating on quality of catfish fillets were examined during 6-month frozen (-20 degrees C) storage. Coating solutions, included distilled water (Control), 800AC1% (1% w/v chitosan in 1% v/v acetic acid), AS3% (3% w/v aspartic acid), and 800AS3% (3% w/v chitosan in 3% w/v aspartic acid). Changes in physicochemical, microbial, and consumer perception of chitosan-coated catfish fillets during frozen storage were examined. The 800AS3% coating was found to be effective in inhibiting microbial growth, controlling lipid oxidation, reducing drip loss and cooking loss, and retaining color and texture of catfish fillet during frozen storage. After 6-month frozen storage, the aroma of thawed fillets coated with 800AS3% was accepted by 77.92% of consumers with 66% positive purchase intent. This study demonstrated that a nonpungent aspartic acid, instead of commonly used pungent acetic acid, can be used in preparation of preservative high-molecular-weight chitosan coating.