Gelatin Based Edible Coating: Preservation Technique for Seer (Scomberomorus guttatus) Fish Slices

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Authors

  • N. Manimehalai
     ,IN
  • G. Rajesh
     ,IN
  • S. Balasubramanian
     ,IN
  • J. Durga Devi
     ,IN

DOI:

https://doi.org/10.21048/ijnd.2018.55.2.18121

Keywords:

Edible coating, seer fish, texture, weight loss, coating uptake
Fish Processing

Abstract

The aim of this work is to examine the performance of gelatin based edible coating in preserving the seer fish slices. A composite edible coating solution was prepared with three different concentrations of gelatin, chitosan and vinegar. Coating experiments were performed in a laboratory scale edible coating tank which was fabricated for this purpose. The seer fish slices (13.65±2.50 mm thick and 43.89± 6.82 g weight) were subjected to coating for three different soaking times (min). While coating performance of the solution was assessed through coating uptake (%), texture quality of the seer fish slices was assessed through weight loss (%) and microbial quality was assessed through Total Plate Count (CFU/g). Experiment was designed using Box - Behnken Design (BBD). The application of edible coating treatment to seer fish slices resulted in improvement of overall keeping quality of the seer fish slices (9 days) against the control (3 days) when stored under low temperature (7±1oC).

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Published

2018-04-04

How to Cite

Manimehalai, N., Rajesh, G., Balasubramanian, S., & Durga Devi, J. (2018). Gelatin Based Edible Coating: Preservation Technique for Seer (Scomberomorus guttatus) Fish Slices. The Indian Journal of Nutrition and Dietetics, 55(2), 177–186. https://doi.org/10.21048/ijnd.2018.55.2.18121

Issue

Volume 55, Issue 2, April - June 2018

Section

Original Articles

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