Comparing the effects of glazing and chitosan-based coating applied onn frozen salmon on its organoleptic and physicochemical characteristicsn over six-months storage

摘要

The perishable nature of fish, with an increase in fish consumption in recent years, led to the improvement of fish preservation techniques. Chitosan coatings adds to the traditional water glazing.n The effect of a chitosan solution of 1.5% on the sensory properties of Atlantic salmon (Salmo solar) was studied over six months of storage. The sensory properties of the salmon were assessed through the use of a texturometer and a trained panel of judges. Microbiological parameters were studie