Improvement in the storage quality of fresh salmon (Salmo salar) using a powerful composite film of rice protein hydrolysates and chitosan

To extend the shelf life of fresh salmon fillets, this study evaluated the effects of rice protein hydrolysate/chitosan (RPH/CS) composite films on the storage quality of fresh salmon. Polyethylene (PE), polypropylene (PP) and RPH/CS composite films were used to pack the fresh salmons. The effects of packaging materials on the oxidation index and total viable count of fresh salmon were investigated. After 7 days of cold storage, the peroxide value, total volatile basic nitrogen (TVB-N), myoglobin content, and total viable count of the salmons packed with RPH/ CS composite films were lower than those of the salmons packed with PE and PP films. The sensory properties of salmons packaged by RPH/CS composite films were still acceptable. Thus, the outcomes from this research will contribute to developing a powerful packaging material for effectively extending the shelf life and improving the storage quality for aquatic foods such as salmon.

Automated summary

This study evaluated the effects of rice protein hydrolysate/chitosan composite films on the storage quality of fresh salmon. The outcomes showed that salmon packed with these composite films had lower oxidation index and total viable count after cold storage, and the sensory properties were still acceptable.