Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets

Chitosan solutions (3%) incorporating 20% krill oil (w/w chitosan) with or without the addition of 0.1 μl/ml cinnamon leaf essential oil were prepared. Fresh lingcod (Ophiodon elongates) fillets were vacuum-impregnated with the coating solutions, vacuum or modified atmosphere (MA) (60% CO2 + 40% N2) packaged, and then stored at 2 °C for up to 21 days for physicochemical and microbial quality evaluation. Chitosan-krill oil coating increased total lipid and omega-3 fatty acid contents of the lingcod by about 2-fold. The combined chitosan coating and vacuum or MA packaging reduced lipid oxidation as represented in TBARS, chemical spoilage as reflected in TVBN, and microbiological spoilage as reported in total plate count (2.22–4.25 Log reductions during storage). Chitosan-krill oil coating did not change the colour of the fresh fillets, nor affect consumers’ acceptance of both raw and cooked fish samples. Consumers preferred the overall quality of chitosan-coated, cooked lingcod samples over the control, based on their firm texture and less fishy aroma.