Abstract:

Effects of different edible films on the fresh keeping of grass carp fillet were studied in this experiment. Different coating material and addition of onion, ginger and garlic mixed extract (T) were designed as two factors. Coating material used in this experiment are sodium carboxymethylcelluose (CMC), chitosan (Chi) and sodium alginate (NaAlg). Six coating solution were made (CMC, CMCT, Chi, ChiT, NaAlg and NaAlgT). Fish fillet were dipped into the solution described above for 5 minute, and then stored in a refrigerator maintained at 8℃. Sensory evaluation, total bacterial counts, total volatile basic nitrogen (TVB-N) and pH of the fillet were determined at 0, 3, 6 day of the experiment. Sensory evaluation of CMC and CMCT were significantly lower than those of other groups, and their total bacterial counts, TVB-N and pH were all significantly higher than those of other groups. Sensory evaluation of NaAlg and NaAlgT was similar to Chi and ChiT, but their total bacterial counts, TVB-N and pH were all significantly lower than those of other groups. Addition of onion, ginger and garlic mixed extract could significantly reduce the pH of fillet. Those results indicate NaAlg coating is better than CMC and Chi in the preservation of fish fillet.