Effect of Chitosan from Shrimp Shell on Quality Changes of Giant Perch (Lates calcarifer) Meat during Cold Storage

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Vilailak Klompong

Abstract

Giant Perch (Lates calcarifer) is a high-value fishery product and recognized as nutritious food source.
However, Giant Perch meat is perishable. Regarded as natural product and safety, chitosan could retard the
deterioration of Giant Perch meat. The objective of this study was to investigate the effect of chitosan on quality changes of Giant Perch fillet during cold storage. Quality changes including weight loss, pH, trimethylamine and total volatile bases, conjugated diene and thiobarbituric acid reactive substance were monitored. The results showed that chitosan can retard quality changes when compared with control with or without 1% lactic acid. The quality changes of Giant Perch fillet were varied depending on chitosan concentrations (p < 0.05). Nevertheless, the qualities of Giant Perch meat were more deteriorate as the storage time increase. Consequently, chitosan could be used in processing industry to retard the quality changes and prolonging the shelf-life of ready to cook Giant Perch fillet.

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Research Articles

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