Edible coating technology in marine products

In the present book the effect of edible composite starch-carboxymethyl cellulose coating with citric acid and lime syrup extract on the quality and shelf-life of carp fillet kept in the refrigerator during 9 days was investigated. For this purpose 6 treatments including 1- starch + carboxymethyl cellulose + citric acid 2- starch + carboxymethyl cellulose + citric acid + extract of 1.5% treatment 3- starch + carboxymethyl cellulose 4- starch + carboxymethyl 5- Cellulose + Extract 1.5% Starch + Extract 1% 6-Carboxymethylcellulose + 1% extract. Microbial tests (PTC) and chemical tests (TBA FFA TVB-N pH Water Consistency Coverage) were performed periodically every three days. The results showed that by increasing the percentage of extract and adding citric acid the coating efficiency was strengthened so that the starch-carboxymethyl cellulose composite coating containing citric acid + extract did not inhibit the growth of fiber bacteria. This treatment was also confirmed by sensory evaluators.