Effects of Peppermint Extract and Chitosan-Based Edible Coating on Storage Quality of Common Carp () Fillets.

Edible coatings have recently been developed and applied to different food matrices, due to their numerous benefits, such as increasing the shelf life of foods, improving their appearance, being vehicles of different compounds, such as extracts or oils of various spices that have antioxidant and antimicrobial activity, as well as being friendly to the environment. The objective of this research was to develop a new edible coating based on chitosan enriched with peppermint extract and to evaluate its effectiveness to inhibit microbial development in vitro and improve both the quality and shelf life of common carp () during refrigerated storage (4 ± 1 °C). Three treatments were used: edible coating (C + EC), edible coating +, 5% chitosan (C + ECCh) and edible coating + 1.

Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet Stored at -18°C.

The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp fillet, was determined evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically during its storage in the freezer (-18°C), observing a decrease in the rate of biochemical reactions related to degradation ( < 0.05), hydroperoxides content (HPC) (0.