Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets

Edible films and coatings offer great potential to support sustainable food production by lowering packaging waste, extending product shelf life, actively preserving quality. Using edible containing plant extracts with antioxidant antibacterial characteristics could help enhance the quality life of fish products. In this study, combination effect chitosan beetroot, curcumin, garlic on biogenic amines (BAs) reduction, biochemical [pH, thiobarbituric acid index (TBA), trimethylamine (TMA), total volatile base (TVB)], sensory tuna filets was investigated over 14 days refrigerated storage compared control (uncoated) samples. The results showed that coated samples experienced a lower increase in BAs levels than Among treated samples, incorporated curcumin (CH-C) highest reduction formation (1.45 – 19.33, 0.81 4.45, 1.04 8.14 mg/kg), followed (CH-G) (1.54 21.74, 0.83 5.77, 1.08 8.84 beetroot extract (CH-B) (1.56 31.70, 0.84 6.79, 1.07 10.82 without addition (CH) (1.62 33.83, 0.71 7.82 1.12 12.66 mg/kg) 59.45, 0.80 11.96, 1.14 20.34 for histamine, cadaverine, putrescine, respectively. addition, rate pH, TBA, TMA, TVB all treatments Sensory evaluation revealed chitosan-treated garlic, good acceptability characteristics. Overall, reduced amine, delayed deterioration, extended filets. CH-C demonstrated remarkable superiority studied parameters. Therefore, study provides promising strategy incorporation active compounds improve safety foods during storage.