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

Table 4

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

	Storage (day)
	Sample	0	5	15	20
Whiteness	Control	47.53 ± 0.29Ad	51.53 ± 0.40Ac	55.95 ± 0.33Ab	63.30 ± 0.46Aa
	TECS	44.23 ± 0.20Bc	46.43 ± 0.38Bc	49.07 ± 0.30Bb	56.26 ± 0.08Ba
	TCECS	45.31 ± 0.30Bc	45.58 ± 0.39Bc	48.50 ± 0.40Bb	52.10 ± 0.06Ca
	CTCECS	45.63 ± 0.32Bb	46.20 ± 0.46Bb	46.53 ± 0.40Cb	48.08 ± 0.47Da
pH	Control	5.59 ± 00.04Bc	5.70 ± 00.03Bc	6.17 ± 00.05Ab	6.54 ± 00.03Aa
	TECS	5.71 ± 00.02Ac	5.82 ± 00.04Ac	5.95 ± 00.02Bb	6.13 ± 00.04Ba
	TCECS	5.67 ± 00.03Ac	5.68 ± 00.03Bc	5.88 ± 00.01Cb	5.96 ± 00.02Ca
	CTCECS	5.51 ± 00.04Cc	5.57 ± 00.01Cc	5.70 ± 00.03Db	5.88 ± 00.02Da

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).