| Titles |
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English :
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Effect of Chitosan Nanoparticles as Active Coating on Chemical Quality and Oil
Uptake of Fish Fingers
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Arabic :
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تأثير جسيمات الكيتوزان متناهيه الصغر كأغطية نشطة على الخصائص الكيميائية و امتصاص الزيت لأصابع السمك.
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| Abstract |
The effect of different concentrations of chitosan
and chitosan nanoparticles as active coating
compared to commercials edible coating on
chemical quality attributes of fish fingers during
frozen storage at -18°C was investigated.
Results illustrated that, uncoated fish fingers
(T1) and that coated with commercial edible
coating (T2) had significantly higher total
volatile nitrogen (TVN), trimethylamine
(TMAN), thiobarbituric acid (TBA) in
comparison with fish fingers coated with either
chitosan or chitosan nanoparticles. Moreover,
T1 and T2 had a shelf life of 5 months, while,
chitosan treatments had longer shelf life up to 6
months according to trimethylamine (TMAN)
value which recorded by Egyptian standard.
Also, data showed that, chitosan nanoparticles
as active coating introduce the most effective
improvement for quality attributes of fish fingers
during frozen storage at -18°C. The influence of
edible coating in reducing oil uptake during
frying of fish fingers was investigated.
Key wards: Chitosan, Nanoparticles,
Chemical quality, Fish fingers, shelf life,
Thixotropic effect, oil uptake
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| Publication year |
2013
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Journal of Agriculture and Environmental Sciences
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| Author(s) from ARC |
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| Publication Type |
Journal
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