Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage

Textural Profile Analysis (TPA) was performed and the results showed no significant differences between different coatings regarding texture. Sensory analysis by a trained panel showed that chitosan was a better choice in frozen samples, while in thawed and cooked samples no significant differences existed between chitosan-coated and glazed samples. Flavor diffusion from the chitosan coating was assessed, and analysis of the results showed no correlation between coating type and sample flavor, indicating that no flavor diffusion had occurred.