The invastigation of the high molecular weight water-soluble chitosan effect on food quality and safety in the cold and frozen storage of the channel catfish (Ictalurus punctatus)

In this study, the investigation of the high molecular weight water-soluble chitosan effect on food quality and safety in the cold and frozen storage of the channel catfish (Ictalurus punctatus) was aimed. For this purpose, five different coating solutions were prepared; (1) a 1% chitosan (KT) in the 1% acetic acid (AA) solution (800%1AA), 2) a 1% aspartic acid (APA) solution (%1APA), (3) a 1% KT in the 1% AS solution (800%1APA), (4) a 3% AS solution (%3AS), (5) a 3% KT in the 3% AS solution (800%3AS), and coating solution was applied to the fillets using dipping technique. In the study, the effect of chitosan against different food borne pathogenic bacteria inoculated on the surface of fish fillets and the effect of chitosan on the quality and shelf life of fillets, coated with the same coating solutions, stored in refrigerator and frozen storage conditions was investigated. It was observed that the most effective coating group against all pathogenic bacteria tested was 800%3AS prepared using 3% chitosan and this group completely suppressed the growth of V. parahaemolyticus. In the refrigerated and frozen studies, 3% chitosan treatment compared to other groups was found to be statistically significant effective (P <0,05) in inhibiting microbial growth, controlling lipid oxidation, reducing of weight loss and cooking loss, and retaining of water holding capacity, color, and texture changes, and the treatment increased the shelf life of channel catfish stored in the cold storage conditions. Consequently, the high molecular weight water-soluble chitosan can be used as a coating material in seafood thanks to its antioxidant and antimicrobial effect.