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Effects of chitosan coatings on the lipid oxidation of mackerel fillets during its refrigerated storage

Abstract:

This study assessed the effects of chitosan coatings on the lipid oxidation of mackerel (Trachurus trachurus) fillets during its accelerated storage at 10°C. Coatingforming solutions (CFS) at 1 y 2% (w/v) in lactic acid at 1% (v/v) and Tween 80 at 0.1% (v/v) were prepared from chitosans with molecular weight of 300 and 500 kDa and deacetylation degree of 78 and 87%, respectively. Coatings were applied by double immersion of the fillets in the CFS for 30 s, allowed to drain and stored at 10°C during 10 days for subsequent chemical (total volatile base nitrogen, thiobarbituric acid reactive substances, malondialdehyde, conjugated dienes) and microbiological analyses. Chitosan coatings controlled the lipid peroxidation in mackerel fillets, independently of the concentration of the CFS, although the chitosan with the higher molecular weight was more effective. Chitosan coatings reduced, in general, the microbial counts of some microorganisms related with food spoilage.