Effects of Chitosan Prepared in Different Solvents on Quality Parameters of Mackerel Fillets

In this study, the use of chitosan prepared in different solvents (acetic acid, lactic acid) as a coating material was researched. For this purpose, mackerel were coated with lactic and acetic acid chitosan and the filllets refrigerated storage (4 +/- 10 degrees C) were examined. The control and treated fillet samples were analyzed periodically for chemichal and microbiological characteristics. Both chitosans had significant effect on chemichal and microbiological values of the mackerel fillets during storage (p<0.05). Altougth, pH and Total Volatile Base-Nitrogen amount (TVB-N) values were determined higher in control group, Thiobarbituric Acid Reactive Substance (TBARS) level was low this group during the storage time (p<0.05). Development of bacteria was slower in fillets containing acetic acide chitosan compared with lactic acide and control group. The other hand, only lactic acide bacteria was determined high level from control and acedic acide. Altougth, the results indicated that both chitosans improved the quality characteristics of mackerel fillets and extended the shelf life during the refrigerated storage which was supported by the results of chemichal and microbial analyses, the group of acetic acide has very low value than lactic acide except TBARS and lactic acide bacteria (p<0.05).