Optimization of Chitosan Concentration on The Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets

A natural product such as chitosan promotes health benefits and extends the shelf life of processed products. Chitosan has been used a food additive due to its antioxidant antimicrobial activities. This study was conducted optimize concentration coating agent on quality Labeo rohita fillets during frozen storage. (CH) solutions were prepared with 0.5 %, 1 2 % (w/v) CH in (v/v) glacial acetic acid for application. The control (0% CH) treated fish stored at -18 °C 14 weeks assessed chemical (pH, thiobarbituric reactive substances (TBARS), total volatile basic nitrogen (TVB-N), K-value), microbiological (aerobic plate count (APC)), sensory properties. pH, TBARS, K-value acceptable up 14th week storage, while TVB-N value permissible 12th After APC control, 7.18 log CFU/g, 5.02 4.13 3.21 respectively. had attributes week, unacceptable after 6th demonstrated that 1% could be keeping extending L.