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Effect of Alginate-Calcium Coating Combined with Natural Antioxidants on Quality of Flying Fish (Cheilopogon intermedius) Fillets during Refrigerated Storage

Rhoda Mae C. Simora1*, Karmelie Jane M. Monaya1, and Ricardo P. Babaran2

1Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences,
University of the Philippines Visayas, Miagao, Iloilo 5023 Philippines
2Institute of Marine Fisheries and Oceanology, College of Fisheries and Ocean Sciences,
University of the Philippines Visayas, Miagao, Iloilo 5023 Philippines

*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 


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, flavour, 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.

 


INTRODUCTION

Small pelagic fish are considered the main source of inexpensive animal protein for lower income groups in the Philippines. Included in this group are the flying fishes (family Exocoetidae), which are an important group in the pelagic fish catch of coastal regions of many parts of the world as edible fish as well as a baitfish in many tuna fisheries (Sosis 2000). As flying fish are mainly caught in the near offshore areas, the craft engaged in this fishery function as day-boats – leaving for the fishing ground early morning and returning to the operation base late afternoon.  Most of these crafts do not have facilities to preserve catch; hence, flying fish are landed mostly fresh – use of ice is still limited to the larger multi-day boats or to circumstances where ice is economically viable (Pajot 1991). The landed flying fish is rather low in quality as it does not reach the prime market, and is mostly sold in fresh or dried form for local consumption. Adequate post-harvest technologies for the utilization of this important fishery resource are essential because it has currently become a popular edible fish in the Philippines. . . . read more

 


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