Effect of high molecular weight chitosan coating on quality and shelf life of refrigerated channel catfish fillets

This study investigated effects of the high molecular-weight (800 kDa) chitosan coating on quality and shelf life channel catfish (Ictalurus punctatus) fillets stored at 4 °C. Distilled water (control), CHAC1% (1% w/v in 1% v/v acetic acid), AS3% (3% aspartic CHAS3% 3% acid) were used as solutions. Microbial (total aerobic mesophilic bacteria-TAMB; total psychrophilic bacteria-TAPB), physicochemical, consumer perception parameters chitosan-coated analyzed 0, 3, 6, 8, 10 days. Chitosan treatments, especially CHAS3%, effectively inhibited microbial growth, delayed lipid oxidation, reduced cooking loss, retained holding capacity, color, texture. Overall acceptance purchase intent drastically decreased from 6.16 to 84% 8th day 4.31 44.67% 10th storage. Shelf was extended by 6 days 8 (based acceptance) and/or TAMB TAPB) compared control. demonstrated that showed promise a natural preservative extend delaying chemical deterioration refrigerated fillets, potentially for other fish fillets.