Effect of edible chitosan-gelatin coating on the quality characteristics and shelf life of fish finger of Hypophthalmichthys molitrix during refrigerated storage

The effect of edible chitosan and chitosan-gelatin coating on the quality of fish finger from silver carp during refrigeration was assessed. Fish fingers were immersed separately in coating solutions of chitosan 1% and chitosan 1%-gelatin 4%, packed and stored in refrigerator (4±1˚C) for 30 days, then their chemical (TVB-N, PV, TBA) and microbiological characteristics (TVC and PTC) were analysed. Total volatile basic nitrogen value of coated sample with chitosan was lowest while there was no significant difference between the thiobarbituric acid value of coated treatments (p