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

Table 3

Changes in TMA and TVB-N values of rainbow trout fillets during storage at 4 ± 1°C.

	Storage (day)
	Sample	0	5	15	20
TMA (mg/100 g)	Control	0.20 ± 0.06Ad	0.75 ± 0.03Ac	3.21 ± 0.11Ab	5.17 ± 0.15Aa
	TECS	0.17 ± 0.09Ad	0.64 ± 0.08Bc	2.56 ± 0.15Bb	3.13 ± 0.08Ba
	TCECS	0.14 ± 0.08Ad	0.42 ± 0.08Cc	1.94 ± 0.04Cb	2.51 ± 0.05Ca
	CTCECS	0.13 ± 0.06Ad	0.33 ± 0.04Cc	1.63 ± 0.11Db	2.06 ± 0.11Da
TVB-N (mg N/100 g of sample)	Control	13.09 ± 2.11Ad	31.11 ± 3.10Ac	61.44 ± 4.12Ab	113.01 ± 6.05Aa
	TECS	11.23 ± 2.09Ad	21.10 ± 2.46Bc	43.39 ± 1.20Bb	85.29 ± 4.15Ba
	TCECS	12.34 ± 1.36Ad	17.20 ± 2.12Cc	32.62 ± 3.31Cb	53.87 ± 5.23Ca
	CTCECS	11.45 ± 2.45Ac	14.19 ± 1.09Cc	22.42 ± 1.23Bb	39.50 ± 3.36Ba

Data represent mean ± standard deviation of three independent batches. At 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).