Effect of collagen-lysozyme coating on fresh-salmon fillets preservation

The effect of collagen-lysozyme (CL1, 0.1% lysozyme+4% collagen; CL2, 0.3% lysozyme+4% collagen; CL3, 0.5% lysozyme+4% collagen; CL4, 0.7% lysozyme+4% collagen, w/v) edible coatings on preserving fresh-salmon fillets (Salmo salar) were evaluated over a 15 day storage at refrigerated temperature (4 ± 1 °C). Physical, chemical, microbiological, and sensory analyses were performed during storage. Results demonstrated that all treatments significantly improve the preservation quality of fresh-salmon fillets (P < 0.05). Especially, CL4 decreased the total volatile basic nitrogen (TVB-N) values and inhibited the growth of bacterial better than other treatments, however presented prejudicial to the overall acceptability of the samples. CL3 had the best effect on reducing the weight loss of the samples. Nevertheless, there were no obvious differences on the color and pH between the control and the treated samples (P > 0.05). The results indicated that CL coating was effective for the preservation of fresh-salmon fillets.