The role of chitosan nanocomposite coating to improve the texture properties of Huso huso fillet

This study aimed to evaluate the antilisterial effects and the integration of the texture of chitosan nanocomposite, rosemary (Rosmarinus officinalis L.) extract and chitosan coating in the inoculated fillets of Huso huso with Listeria monocytogenes during refrigerated storage (4ºC). Fish were filleted subjected as control (without coating), 0.5% rosemary extract treatment, 1% chitosan treatment and combination of chitosan and rosemary extract as chitosan nanocomposite treatment. Then samples inoculated with L. monocytogenes. Subsequently, the texture parameters (firmness, hardness cycle and deformation at hardness) and antilisterial properties of coatings were monitored during 16-days of refrigerating storage at 4ºC. According to the results, chitosan nanocomposite demonstrated a significant (P < 0.05) ability to inhibit the growth of L. monocytogenes from 4.14 log cfu/g to 2.23 log cfu/g at the end of the storage period, followed by chitosan and rosemary treatments, respectively, compared to the control. The findings on the effect of chitosan nanocomposite represented an increase in the firmness of treated fillets. Even though, in terms of chitosan and rosemary treatments, the improvement of firmness took only 4 days and afterward it was decreased significantly (P<0.05). Chitosan nanocomposite increased the hardness cycle and deformation at hardness of fillets compared to other samples.

Keywords:

chitosan , chitosan nanocomposite , rosemary extract , Listeria monocytogenes