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  The aim of this study was to evaluate the effect of edible gelatin coating on the quality characteristics and shelf life of fish finger of Hypophthalmichthys molitrix during refrigerated storage. Fish fingers were immersed in coating solutions of gelatin 4% and then dried, packed and stored in refrigerator (4˚C). Chemical (moisture, protein, fat, ash, pH, PV, TBA and TVB-N) and microbial parameters (TVC and PTC) were measured at 0, 3, 6, 9, 12, 15, 18 and 21 days. According to the obtained results by increasing of storage time moisture and fat content decreased and pH value were significantly increased (P < 0.05). While there was no significant difference between the ash content of control and coated samples (P < 0.05). Peroxide value and thiobarbitoric acid of coated samples were lower than the control. The TVB-N value of control and coated samples were 27.80 and 27.46 mg N/100g of flesh fish in 12 days of storage that higher than acceptable value. The total viable count (TVC) and psychrotrophic count (PTC) of fish fingers were significantly increased (P < 0.05) during refrigerated storage. The results of this research indicate that the gelatin coating reduces the oxidation, but has no effect in reducing the value of microbial count.    

Keywords: Hypophthalmichthys molitrix, Gelatin coating, Fish finger, shelf life

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