Active packaging systems using edible coatings aim to prevent fish meat from chemical degradation and microbial attack. Current study was conducted to evaluate the coating effect of rosemary (Rosmarinus officinalis) extract combined with chitosan on meat quality of mori (Cirrhinus mrigala) during refrigerated storage. In the present study, mori samples were treated with two varying levels of chitosan (0% and 1%) and two varying levels of rosemary oil (0% and 1%). Different quality parameters including Total Volatile Base Nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), peroxide value (POV), water‐holding capacity (WHC), protein extractability, total viable count (TVC), and sensory characteristics were monitored during storage at the interval of 0, 6, 12, 18, and 24 days. The results of chemical, microbiological, and sensory analysis proved beneficial in extending shelf life and storage quality of mori during refrigerated storage.

中文翻译：

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迷迭香提取物与壳聚糖的包衣对桑蚕贮藏品质的影响

使用可食用涂料的主动包装系统旨在防止鱼肉化学降解和微生物侵袭。目前的研究是为了评估迷迭香（迷迭香）提取物与壳聚糖的包衣对桑rrh（Cirrhinus mrigala）肉品质的影响。）冷藏期间。在本研究中，用两种不同水平的壳聚糖（0％和1％）和两种不同水平的迷迭香油（0％和1％）处理森氏样品。不同的质量参数包括总挥发性基础氮（TVB-N），硫代巴比妥酸反应性物质（TBARS），过氧化物值（POV），持水量（WHC），蛋白质可提取性，总存活数（TVC）和感官特征在存储期间以0、6、12、18和24天的间隔进行监视。化学，微生物和感官分析的结果被证明对延长冷藏期间森氏的保质期和存储质量是有益的。