Evaluation of antioxidant and antimicrobial properties of chitosan nanocomposite and fennel extract (Foeniculum vulgare) in Huso huso fillet kept in refrigerator

The main sources of protein, fat and energy are marine foods, most of which are fish, although severely affected by corruption. The shelf life of fish has been affected by a variety of issues, including microbial, chemical, and physical corruption, which is mainly accompanied by an unpleasant smell of leachate. Of the cases that strongly prevent microbial and chemical corruption, packaging is modified or vacuumed and the use of edible coatings. The aim of this study was to evaluate the antioxidant and antimicrobial properties of chitosan nanocomposite and fennel extract (Foeniculum vulgare) in elephant fillet fillets. In order to increase the shelf life of the fish at the refrigerator temperature, MAP, VAP, chitosan and fennel essential oil were used. Treatments in this study were four groups consisting of a control sample coated with chitosan, coated with fennel and chitosan containing essential oil. Samples were packed in two types of MAP and VAP packaging. In total, nine sample groups were sampled with a control sample in normal packaging. The evaluation of the nanocytosine stability properties, the evaluation of microbial indices and chemical samples showed that using chitosan coating containing fennel essential oil in MAP packaging, it is possible to keep elephant fish for optimal quality at refrigerator temperature for 18 days, while the sample the control lasted only 6 days. The treated sample with chitosan coating and fennel essential oil, along with the MAP package, provided good microbial and chemical qualities. But in the sensory evaluation it was found that on the 27th day this sample earned a modest score and was not evaluated desirable. Counts of microorganisms on day 27, samples containing chitosan and fennel essential oils are in the virtual range. But the chemical and sensory characteristics of the elephant fish showed a shelf life of at least 18 days.