EVALUATION OF THE EFFICIENCY OF CHITOSAN AND NANO-CHITOSAN IN PRESERVING THE QUALITATIVE AND MICROBIAL CHARACTERISTICS IN THE FISH LUCIOBARBUS XANTHOPTERUS OF CHILLED

Fayza Me.Saleh; Tariq Kh. Albashr

doi:10.17605/cajmns.v4i6.2265

Fayza Me.Saleh Department of Food Science, College of Agriculture, University of Tikrit
Tariq Kh. Albashr Department of Food Science, College of Agriculture, University of Tikrit

DOI: https://doi.org/10.17605/cajmns.v4i6.2265

Keywords: Chitosan, Nanocytosan, Refrigerated Luciobarbus Xanthopterus, Quality Characteristics

Abstract

The study was conducted in the laboratories of the Food Science Department at the College of Agriculture - Tikrit University for the period from 10/1/2022 to 11/1/2023, and its main objective is to evaluate the improvement of quality and prolong the shelf life of cold-preserved Luciobarbus xanthopterus fillets, For this purpose, four different groups of tan fillets treated with different solutions of distilled water 2%, acetic acid 2%, chitosan 2%, and nano chitosan 2% were stored at 2-3°C for 12 days to determine changes in chemical properties, Microbiologically, during cryopreservation, the results showed a significant decrease p≤ 0.05 in the FFT, TBA, PH, and PV values of fish fillets treated with chitosan and nano chitosan compared to distilled water and acetic acid treatments during the storage period at 2 degrees Celsius, It was found that the FFT values on the first day of the experiment were 7.15 and 7.15 grams/100 grams of fat, and on the 12th day of storage they reached 12.00 and 10.50 grams/100 grams of fat, respectively, compared to the distilled water and acetic acid treatments, which were 7.15 and 7.20 mg md/kg fat. On the last day of storage, it reached 21.50 and 17.50 grams / 100 grams of fat, respectively, The results of microbiological tests for the total number of bacteria showed that treating Lucio Arbus xanthopterus fillets with chitosan and nano-chitosan preserved the quality and content of fish meat in its bacteria content for a period of 12 days for fish meat in cold storage at 2 degrees Celsius, The total number of bacteria at the end of the storage period was 24.16 and 12.68, respectively, followed by the samples treated with acetic acid, which amounted to 27.83, while the samples treated with distilled water exceeded the permissible limits on day 12, when the total number of bacteria was 41.18, Through these results, we show that using a 2% concentration of chitosan and nano chitosan as a natural preservative can preserve the quality characteristics and extend the shelf life of Luciobarbus xanthopterus fillets during cold storage.

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