Effect of Chitosan Nanoparticles as Active Coating on Chemical Quality and Oil Uptake of Fish Fingers
Journal of Agriculture and Environmental Sciences, 2(1), pp. 01-14.

The effect of different concentrations of chitosan and chitosan nanop articles as active coating compared to commercials edible coating on chemical quality attributes of fish fingers during frozen storage at -18°C was investigated. Results illustrated that, uncoated fish fingers (T1) and that coated with commercial edible coating (T2) had significantly higher total volatile nitrogen (TVN), trimethylamine (TMAN), thiobarbituric acid (TBA) in comparison with fish fingers coated with either chitosan or chitosan nanoparticles. Moreover, T1 and T2 had a shelf life of 5 months, while, chitosan treatments had longer shelf life up to 6 months according to trimethylamine (TMAN) value which recorded by Egyptian standard. Also, data showed that, chitosan nanoparticles as active coating introduce the most effective improvement for quality attributes of fish fingers during frozen storage at -18°C. The influence of edible coating in reducing oil uptake during frying of fish fingers was investigated.

Full Text: PDF

OSHEBA, S. A., SOROUR, A. M., & ENTSAR, S. ABDOU. (2013). Effect of Chitosan Nanoparticles as Active Coating on Chemical Quality and Oil Uptake of Fish Fingers. Journal of Agriculture and Environmental Sciences, 2(1), pp. 01-14.

ABDOU, E. S., NAGY, K. S. A., ELSABEE, M. Z. 2008. Extraction and characterization of chitin and chitosan from local sources. Bioresource Technology, 99, 1359–1367.

AMC, 1979. Analytical Method Committee. Recommended method for the examination of fish and fish products. The Analyst. 104, 434–439.

AOAC, 1995. Official methods of analysis, 16th ed. Washington: Association of Official Analytical Chemists.

ASMITA S. PHULE and UDAY S. ANNAPURE. 2013. Effect of coating of hydrocolloids on chickpea (Cicer arietinum L.) and green gram (Vigna radiata) splits during deep fat frying. International Food Research Journal. 20, 565- 573.

BENJAKUL, S., VISESSANGUAN, W., THONGKAEW, C., AND TANAKA, M. 2005. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. Food Hydrocolloids. 19, 197–207.

BOUCHON, P. (2009). Understanding Oil Absorption During Deep-Fat Frying. Advances in Food and Nutrition Research, 57, pp. 209-2031

CAKLI, S., TASKAYA, L., KISLA, D., CELIK, U., ATAMAN, C., CADUN, A., KILINE, B AND MALEKI, M. 2005. Production and quality of fish fingers from different fish species. Eur Food Res Technology. 220, 526 – 530.

CALVO, P., REMUÑÁN-LÓPEZ, C., VILA-JATO, J.L., ALONSO, M. J. 1997. J. of Applied. Polymer Science. 63, 125.

CHALUPA, W.F. and SANDERSON, G.R. 1993. Process for preparing low-fat fried food. US patent. 5372829.

CONNELL, J. J. 1990. Methods of assessing and choosin for quality. In control of fish quality (3rd ed., pp. 122 – 150) Oxford: Fishing News Books.

DOMARD, A.,& RINAUDO, M. 1983. Preparation and characterization of fully deacetylated chitosan. International Journal Biological Macromolecules. 5, 49-52.

DIAZ, A., G. TRYSTRAM, O. VITRAC, D. 1999. Dominique and A. Raoult-Wack, Kinetics of moisture loss and fat absorption during frying for different varieties of plantain. J. Food Sci. 79, 291-299.

DUAN, J., CHERIAN, G AND ZHAO, Y. 2010. Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings. Food Chemistry. 119, 524–532.

EGYPTIAN STANDARD. 2005. Quick frozen fishproducts breaded or in batter. No. 3495, Egyptian Organization For Standardization And Quality Control, Ministry Of Industry, Arab Republic Of Egypt.

ENTSAR, S. A., OSHEBA, A.S. AND SOROUR, M. A., 2012. Effect of Chitosan and Chitosan- Nanoparticles as Active Coating on Microbiological Characteristics of Fish Fingers. International Journal of Applied Science and Technology. 2, 158-196.

FAN, W., SUN,J., YUNCHUAN CHEN, Y., JIAN QIU, J., YAN ZHANG, Y. AND YUANLONG CHI, Y. 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry. 115, 66–70.

FIJUWARA, K., OOSAWA, T., AND SAEKI, H. 1998. Improved thermal stability and emulsifying properties of carp myofibrillar proteins by conjugation with dextran. Journal of Agricultural and Food Chemistry. 46, 1257–1261.

GOULAS, A. E., AND KONTOMINAS, M. G. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Food Chemistry. 93, 511–520.

GRAM, L., AND HUSS, H. H. 1996. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology. 33, 121-137.

HUTCHISON, J., SMITH, T.H., and KULP, K. 1990. Batter and Breading Process equipment. In: Batters and Breadings in Food Processing, K. Kulp, R. Loewe (Eds.), American Association of Cereal Chemists, St. Paul, MN, USA. 163–176.

JEON, Y. I., KAMIL, J. Y. V. A., AND SHAHIDI, F. 2002. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry. 20, 5167-5178.

KAMIL, J. Y. V. A., JEON, Y. J., AND SHAHIDI, F. 2002. Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food Chemistry, 79, 69-77.

KIRK, R. S., AND SAWYER, R. 1991. Pearson’s composition and analysis of foods (9th ed.). London: Longman Scientific and Technical.

LI, J., and HUANG, Q. 2012. Rheological properties of chitosan tripolyphosphate complexes: From suspensions to microgels. Carbohydrate Polymers. 87, 1670– 1677

LONG, L., KOMARIK, S. L., AND TRESSLER, D. K. 1983. Meats, poultry, fish, shellfish (2nd ed.). Avi Publising Co. Wesport.

MALLE, P. AND TAO, S. H. 1987. Rapid quantitative determination of trimethylamine using steam distillation. Journal of Food Protection. 50, 756–760.

MANAT, C., SOOTTAWAT, B., WONNOP, V. AND CAMERON, F. 2005. Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chemistry. 93, 607–617.

MEZGER, T. G. 2002. In Ulrich Zorll (Ed.), The rheology handbook: forusers of rotational and oscillatory rheometers. Germany: Hannover.

MOHAN, C.O., RAVISHANKAR, C.N., LALITHA, K.V. AND GOPAL, S.T.K. 2012. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids. 26, 167-174.

NETTLER, C. C. 2006. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods, Meat Sci. 74, 131–142.

NÇÇEKER. O. and KÜÇÜKÖNER, E., 2007. The effects of various coating materials on chicken drumsticks some quality parameters, J. Food Technol. 5, 279–285.

OSMAN K.L. 2011.The Behaviour of Some Vegetable-Based Materials Used as Edible Coating on Chicken Nuggets. Food Technol. Biotechnol. 49, 237–243

RAVINDRA R., KROVVIDI K. R. & KHAN A. A. 1998. Solubility parameter of chitin and chitosan. Carbohydrate Polymers., 36, 121-127.

RICHARDS, M. P., and HULTIN, H. O. 2002. Contributions of blood and blood components to lipid oxidation in fish muscle. Journal of Agricultural and Food Chemistry. 50, 555–564.

SALVADOR, A., SANZ, T. and FISZMAN, S.M. 2008. Performance of methyl cellulose in coating batters for fried products. Food Hydrocolloid. 22, 1062-1067. http://www.foodqualitynews.com/Innovation/Addmethyl-cellulose-for-healthy battered-food

SARMA, J., REDDY, G. V. S., and SRIKAR, L. N. 2000. Effect of frozen storage on lipids and functional properties of proteins of dressed Indian oil sardine (Sardinella longiceps). Food Research International. 33, 815–820.

SATHIVEL, S. 2005. Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal of Food Science, 70, 455–459.

SINGH, R. K., and BALANGE, A. K. 2005. Characteristics of pink perch (Nemipterus japonicus) surimi at frozen temperature. Journal of Food Processing and Preservation, 29, 75–83.

SNEDECOR, G.W. and W.G. COCHRAN, 1994. Statistical Methods. 8th Edn., Afiliated East- West Press.East-West Press Pvt. Ltd., New Delhi, India. 313.

THE US DEPARTMENT oF AGRICULTURE, USDA. 2001. Commercial item description, fish nugget, portion, stricks, strips, bite-size pieces, oven-ready, breaded and/or battered. Frozen A-A 20325, 11.

WEIST, J. L., and KAREL, M. 1992. Development of a fluorescence sensor to monitor lipid oxidation. 1. Fluorescence spectra of chitosan powder and polyamide powder after exposure to volatile lipid oxidation products. Journal of Agricultural Food Chemistry, 40, 1158-1162.

ZHANG, L., JIANG, Y., DING, Y., MALCOLM P. and DAVID, Y. 2007. Investigation into the antibacterial behavior of suspensions of ZnO nanoparticles (ZnO nanofluids). Journal of Nanoparticle Research, 9, 479–489.


Atef Saad Osheba is an assistant professor at Meat and Fish Tech. Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. he gained M.S in Fish Technology field from Food Science and Tech. Dept. Faculty of Agriculture, Menofiya University, Shebin El-Kom, Egypt (1998) and PhD. in healthy foods field especially healthy meat product from the same college and university (2003). He published many scientific researches in these fields at local and international journals. Supervise on many scientific thesis in Egyptian Universities. Member of several scientific societies.




Manal Abdel RahmanSorour, Ph.D. in Chemical Engineering from Chemical Engineering Dept., Faculty of Engineering, Cairo University, Giza, Egypt , Assistant Professor in Food Engineering and Packaging Dept., Food Technology Research Institute, Agriculture Research Center, Giza, Egypt. She is interested in Rheological properties of food, energy conservation methods of evaporation, Mass and heat transfer and drying of food.She published many scientific papers in these fields at local and international journals. Supervisorof many scientific thesis in Egyptian Universities.




Entsar Sayed Abdou, Ph.D. in Physical Chemistry from Chemistry Dept., Faculty of Science, Cairo University, Giza, Egypt , Researcher in Food Engineering and Packaging Dept., Food Technology Research Institute, Agriculture Research Center, Giza, Egypt and Assistant Professor in Faculty of Science and Humanities, Salman bin Abdulaziz University, HotetBanyTamim, Saudi Arabia.
Email Address: entsarabdou@yahoo.com
Tel. No.: In Egypt 00201229577010, In Saudi Arabia 00966565686500

Corresponding author
Manal Sorour
Contact number 002-01144818825
Email: manal.sorour@yahoo.com