Philippine Journal of Science
148 (1): 119-127, March 2019
ISSN 0031 – 7683
Date Received: 05 Sep 2018

Rhoda Mae C. Simora, Karmelie Jane M. Monaya, and Ricardo P. Babaran

*Corresponding author: rcsimora@up.edu.ph

 

ABSTRACT

Edible coating is a promising food packaging technology for reducing the degree of microbial spoilage and chemical changes in highly perishable foodstuffs like fish. The effect of alginate-calcium coating with added natural antioxidants such as vitamin C, α-tocopherol, and tea polyphenol to maintain the shelf-life of flying fish (Cheilopogon intermedius) fillets was evaluated over a 21-day storage at refrigerated temperature (4 ± 2 oC). Fillets were left untreated (control) or were treated with alginate-calcium coating (T1), alginate-calcium coating with 5% vitamin C (T2), alginate-calcium coating with 5% α-tocopherol (T3), or alginate-calcium coating with 0.1% tea polyphenol (T4). Samples were analyzed periodically for microbiological (total viable count); chemical [pH, total volatile basic nitrogen (TVB-N), histamine, thiobarbituric acid, and K value]; and sensory attributes such as odor, color, flavor, and texture. The results indicated that coating treatments preserved the quality of flying fish fillets compared to the uncoated samples. Alginate-calcium coating combined with vitamin C (T2) more efficiently inhibited the growth bacteria as revealed by fewer total viable counts and reduced chemical spoilage – as reflected in pH, TVB-N, and K value than the other treatments (p < 0.05). Results of this study suggest that edible coatings could be possible alternatives to synthetic materials in maintaining or improving the quality of refrigerated fish.