The effects of the use of chitosan and asetic acid on the quality of frozen sardine fillets (Sardinella aurita, Valenciennes, 1847)

In this study, the effects of combination of use of chitosan on the quality of frozen sardine fillets were investigated in terms of sensory, biochemical (thiobarbituric acid-tba, total volatile basic nitrogen-tvb-n) and microbiological analyses (total viable count-tvc). fish were filleted and diveded into threes groups. the first group was used as the control, the second group was treated with 1% asetic acid and the third was treated with 1% chitosan. tüm gruplar -18±1°c over the storage period of 6 months. the results obtanied from this study showed that the combination of asetic acid, chitosan, and frozen storage resulted in significant reduction of bacterial growth and stabilised the biochemical characteristics.