Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet (Cyprinus carpio) Stored at −18°C

Table 1

Aminoacid composition of common carp fillet proteins, 5-month frozen carp, and 5-month frozen carp + edible coating, stored at −18°C.

Aminoacids	Carp	5-month frozen carp	5-month frozen carp + edible coating
Asparagine	6.28 ± 0.18	5.03 ± 0.12	5.98 ± 0.22
Glutamic acid	10.75 ± 0.22	8.53 ± 0.18	9.05 ± 0.15
Alanine	4.98 ± 0.18	3.76 ± 0.15	4.28 ± 0.23
Arginine	3.74 ± 0.10	3.11 ± 0.12	3.45 ± 0.18
Cysteine	0.98 ± 0.07	0.84 ± 0.08	0.91 ± 0.06
Phenylalanine	3.51 ± 0.24	2.71 ± 0.28	3.29 ± 0.19
Glycine	3.34 ± 0.12	2.76 ± 0.19	3.11 + 0.16
Histidine	2.48 ± 0.08	1.5 ± 0.05	2.01 + 0.12
Isoleucine	3.89 ± 0.24	2.31 ± 0.22	3.28 + 0.17
Leucine	5.43 ± 0.32	4.76 ± 0.38	5.21 ± 0.34
Lysine	5.53 ± 0.28	4.12 ± 0.22	5.3 ± 0.19
Methionine	2.73 ± 0.08	1.08 ± 0.07	2.06 ± 0.09
Serine	2.72 ± 0.07	1.97 ± 0.08	2.25 ± 0.11
Tyrosine	2.67 ± 0.15	1.86 ± 0.21	2.22 ± 0.13
Threonine	3.16 ± 0.22	2.42 ± 0.12	3.08 ± 0.15
Valine	4.28 ± 0.19	3.76 ± 0.32	4.12 ± 0.23
Protein (%)	22.39 ± 1.7	22.65 ± 1.2	22.87 ± 1.4

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