The Indian Journal of Nutrition and Dietetics

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Gelatin Based Edible Coating:Preservation Technique for Seer (Scomberomorus guttatus) Fish Slices


Affiliations
1 Department of Fish Process Engineering, College of Fisheries Engineering, Tamil Nadu Fisheries University, Nagapattinam-611001, Tamil Nadu, India
2 College of Fisheries Engineering, Tamil Nadu Fisheries University, Nagapattinam-611001, Tamil Nadu, India
3 Department of Basic Science, College of Fisheries Engineering, Tamil Nadu Fisheries University, Nagapattinam-611001, Tamil Nadu, India
     

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The aim of this work is to examine the performance of gelatin based edible coating in preserving the seer fish slices. A composite edible coating solution was prepared with three different concentrations of gelatin, chitosan and vinegar. Coating experiments were performed in a laboratory scale edible coating tank which was fabricated for this purpose. The seer fish slices (13.65±2.50 mm thick and 43.89±6.82 g weight) were subjected to coating for three different soaking times (min). While coating performance of the solution was assessed through coating uptake (%), texture quality of the seer fish slices was assessed through weight loss (%) and microbial quality was assessed through Total Plate Count (CFU/g). Experiment was designed using Box-Behnken Design (BBD). The application of edible coating treatment to seer fish slices resulted in improvement of overall keeping quality of the seer fish slices (9 days) against the control (3 days) when stored under low temperature (7±1°C).

Keywords

Edible Coating, Seer Fish, Texture, Weight Loss, Coating Uptake, Weight Loss.
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  • Gelatin Based Edible Coating:Preservation Technique for Seer (Scomberomorus guttatus) Fish Slices

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Authors

N. Manimehalai
Department of Fish Process Engineering, College of Fisheries Engineering, Tamil Nadu Fisheries University, Nagapattinam-611001, Tamil Nadu, India
G. Rajesh
College of Fisheries Engineering, Tamil Nadu Fisheries University, Nagapattinam-611001, Tamil Nadu, India
S. Balasubramanian
College of Fisheries Engineering, Tamil Nadu Fisheries University, Nagapattinam-611001, Tamil Nadu, India
J. Durga Devi
Department of Basic Science, College of Fisheries Engineering, Tamil Nadu Fisheries University, Nagapattinam-611001, Tamil Nadu, India

Abstract


The aim of this work is to examine the performance of gelatin based edible coating in preserving the seer fish slices. A composite edible coating solution was prepared with three different concentrations of gelatin, chitosan and vinegar. Coating experiments were performed in a laboratory scale edible coating tank which was fabricated for this purpose. The seer fish slices (13.65±2.50 mm thick and 43.89±6.82 g weight) were subjected to coating for three different soaking times (min). While coating performance of the solution was assessed through coating uptake (%), texture quality of the seer fish slices was assessed through weight loss (%) and microbial quality was assessed through Total Plate Count (CFU/g). Experiment was designed using Box-Behnken Design (BBD). The application of edible coating treatment to seer fish slices resulted in improvement of overall keeping quality of the seer fish slices (9 days) against the control (3 days) when stored under low temperature (7±1°C).

Keywords


Edible Coating, Seer Fish, Texture, Weight Loss, Coating Uptake, Weight Loss.

References