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.
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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.
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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.
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