Chitosan-Based Coatings Incorporated with Cinnamon and Tea Extracts to Extend the Fish Fillets Shelf Life: Validation by FTIR Spectroscopy Technique

Table 2

Changes in FFA and TBA values of rainbow trout fillets during storage at 4 ± 1°C.

	Storage (day)
	Sample	0	5	15	20
FFA (% oleic acid)	Control	0.41 ± 0.09Ad	1.87 ± 0.09Ac	3.28 ± 0.16Ab	4.14 ± 0.26Aa
	TECS	0.35 ± 0.06Ad	1.40 ± 0.11Bc	2.44 ± 0.05Bb	3.24 ± 0.14Ba
	TCECS	0.41 ± 0.03Ad	1.13 ± 0.07Cc	2.10 ± 0.17Bb	2.45 ± 0.05Ca
	CTCECS	0.40 ± 0.04Ad	0.79 ± 0.04Dc	1.38 ± 0.07Cb	2.05 ± 0.06Da
TBA (mg malonaldehyde per kg of sample)	Control	0.33 ± 0.04Ad	0.65 ± 0.03Ac	2.52 ± 0.06Ab	3.71 ± 0.04Aa
	TECS	0.25 ± 0.02Ad	0.39 ± 0.02Bc	2.20 ± 0.03Bb	2.54 ± 0.02Ba
	TCECS	0.26 ± 0.03Ad	0.35 ± 0.03Bc	2.07 ± 0.06Cb	2.22 ± 0.03Ca
	CTCECS	0.24 ± 0.02Ad	0.31 ± 0.02Cc	1.89 ± 0.05Db	2.03 ± 0.05Da

Data represent mean ± standard deviation of three independent batches. At a same time of storage, different uppercase letters indicate significant differences (). For same sample, different lowercase letters indicate significant differences () over time. Control, sample without any coating; TECS, sample coated with tea extract (0.5%w/v); TCECS, sample coated with tea (0.25%w/v) + cinnamon (0.25%w/v) extract; and CTCECS, sample coated with chitosan (2% w/v) + tea extract (0.25%w/v) + cinnamon extract (0.25%w/v).