CARBOXYMETHYL CELLULOSE AND SODIUM ALGINATE EDIBLE COATING TO PRESERVE THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF STRAWBERRY (FRAGARIA ANANASSA)

2020 ◽  
Author(s):  
Michelle Fernandes da Silveira ◽  
Raúl Comettant Rabanal ◽  
Carla Paulo Vieira ◽  
Carlos Adam Conte-Junior ◽  
Antonio Gomes Soares ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Carboxymethyl Cellulose ◽  
Edible Coating ◽  
Microbial Quality ◽  
Fragaria Ananassa

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

2018 ◽  
Vol 55 (2) ◽  
pp. 177
Author(s):  
N. Manimehalai ◽  
G. Rajesh ◽  
S. Balasubramanian ◽  
J. Durga Devi
Keyword(s):  
Edible Coating ◽  
Plate Count ◽  
Microbial Quality ◽  
Coating Solution ◽  
Box Behnken Design ◽  
Total Plate Count ◽  
Keeping Quality ◽  
Seer Fish ◽  
Preservation Technique

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±1oC).

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