Impact of chitosan application technique on refrigerated catfish fillet quality

Authors: BONILLA, FRANKLIN - Louisiana State University; CHOULJENKO, ALEXANDER - Louisiana State University; REYES, VONDEL - Louisiana State University; Bechtel, Peter; KING, JOAN - Louisiana State University; SATHIVEL, SUBRAMANIAM - Louisiana State University

Submitted to: Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/5/2017
Publication Date: 12/8/2017
Citation: Bonilla, F., Chouljenko, A., Reyes, V., Bechtel, P.J., King, J.M., Sathivel, S. 2018. Impact of chitosan application technique on refrigerated catfish fillet quality. Journal of Food Science and Technology. 90:277-282.

Interpretive Summary: Chitosan is made from crustacean shells and has been reported to have a number of functional properties such as its antimicrobial and antioxidant activity. Studies have reported an extension in the shelf life of various food products when chitosan was applied. However, there is limited information on the effect of chitosan application on the quality of refrigerated fish fillets. The goal of this study was to evaluate the effect of chitosan application method on the quality of refrigerated catfish fillets. Chitosan solution was applied to the fillets using three techniques: (1) spraying, (2) dipping, and (3) vacuum tumbling. After application of chitosan, the fresh catfish fillets were stored refrigerated for 16 days. Based on aerobic plate counts and total volatile basic nitrogen analysis, catfish fillets that were vacuum tumbled with chitosan solution had an eight-day shelf life increase and sprayed or dipped fillets had four day increases compared to untreated fillets. However, texture was impacted with vacuum tumbled catfish fillets having a more rapid decrease in hardness than the other treatments. This study suggests that vacuum tumbling with chitosan solution can deter the proliferation of aerobic bacteria in catfish fillets under refrigerated storage.

Technical Abstract: Chitosan has been reported to have functional properties such as antimicrobial activity, antioxidant activity, and binding action. Several studies reported an extension in the shelf life of various food products when chitosan was applied. However, there is limited study on the effect of chitosan application technique on the quality of product. The aim of this study was to evaluate the effect of chitosan application method on the quality of refrigerated catfish fillets. Chitosan solution was prepared by dissolving a medium molecular weight chitosan (0.5%) in 1% acetic acid solution. Chitosan solution was applied to the fillets using three techniques: (1) spraying (15% w/v chitosan solution), (2) dipping for 10 min at a 1:1 ratio (w/v), and (3) vacuum tumbling for 10 min at a 1:1 ratio (w/v). After application of chitosan, the fresh catfish fillets were kept under refrigerated storage (4 °C) for 16 days. Based on aerobic plate counts and total volatile basic nitrogen analysis, catfish fillets that were vacuum tumbled with chitosan solution had an eight-day shelf life increase and sprayed or dipped fillets had four day increases compared to untreated fillets. Texture was significantly impacted, with vacuum tumbled catfish fillets having a more rapid decrease in hardness than the other treatments. This study suggests that vacuum tumbling with chitosan solution can deter the proliferation of aerobic bacteria in catfish fillets under refrigerated storage.