Effects of Carboxymethyl Chitosan on the Biochemical and Microbial Quality of Dried Anchovy
Effects of Carboxymethyl Chitosan on the Biochemical and Microbial Quality of Dried Anchovy
Date
2021
Authors
Viji, P.
Naveen, S.
Rao, B. Madhusudana
Debbarma, Jesmi
Binsi, P. K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Carboxymethyl chitosan (CMCH) is one of the water
soluble derivatives of chitosan that can be used as
an edible coating for food products. However, its
use in fish and fish products is not well established.
So, in the present study, the effects of CMCH as an
edible coating for preserving the quality of dried
anchovy were evaluated. Anchovies were dipped in
0.5 and 1% (w/v) solutions of CMCH for 5 min,
drained and dried under sun. Control samples were
prepared by dipping in potable water and drying
under sun. TVB-N and TMA-N of the treated
samples were significantly (p<0.05) lower than
control over 135 days storage period. At the end of
135 days, TVB-N and TMA-N levels were 121.95,
115.63 and 106.72 mg% and 47.13, 38.24 and 35.43
mg% for control, 0.5% CMCH treated and 1%
CMCH treated samples, respectively. Microbial
growth and fungal growth were lower in 1% CMCH
treated sample. Aerobic plate count at the end of 135
days reached 4.89, 4.80 and 4.70 log10 cfu g-1
respectively, for control, 0.5% CMCH and 1%
CMCH treated anchovies. Fungal count in control
reached 1.93 log10 cfu g-1 whereas that of 1% CMCH
treated anchovy was 1.50 log10 cfu g-1 at the end
of 135th day. CMCH treatment has also controlled
lipid oxidation during storage of dried anchovy as
the TBARS of control was higher (2.91 mg MDA Kg-
1) than 0.5% CMCH (2.17 mg MDA Kg-1) and 1%
CMCH treated (1.92 mg MDA Kg-1) anchovy on
135th day. In brief, the edible coating of CMCH has
effectively controlled the spoilage changes in dried
anchovy during storage.
Description
Keywords
Carboxymethyl chitosan, anchovy, Trimethylamine