COATING EFFECTS OF ORANGE AND POMEGRANATE PEEL EXTRACTS COMBINED WITH CHITOSAN NANOPARTICLES ON THE QUALITY OF REFRIGERATED SILVER CARP FILLET

The coating effects of orange and pomegranate peel extract combined with chitosan nanoparticles on the quality of silver carp (Hypophthalmicthys molitrix) fillets during refrigerated storage at 4C were evaluated. Solutions of orange and pomegranate peel extracts (1%, w/v) was used for dip pretreatment, and nanochitosan solution (2%, w/v) was used for the coating. The control and the coated fish samples were analyzed periodically for microbiologic (total mesophilic and psychrotrophic count), physicochemical (pH, total volatile basic nitrogen, thiobarbituric acid reactive substances) and sensory attributes. The results indicated that nanochitosan coating was effective for the preservation of silver carp fillets during refrigerated storage. However, a dip pretreatment in orange or pomegranate peel extract combined with nanochitosan coating were significantly inhibited the development of lipid oxidation in fish samples. In this context, pomegranate peel extract was significantly stronger than orange peel extract.