Effect of garlic oil and chitosan coating on preservation of Labeo rohita meat fillets in refrigerated conditions.

Fish is an important food source containing high quality proteins, vitamins and minerals. The spoilage of fish meat causes a huge economic loss at local and commercial level that can be minimized with efficient preservation. The demand of natural organic preservatives is increasing in recent years due to the hazardous effects of synthetic preservatives. Among the natural preservatives, essential oils in combination with chitosan have been proved a good edible meat preservative candidate. Consequently, we carried out our work to evaluate the preservative effect of garlic oil and chitosan, both solo and in combination, on refrigerated Rohu (Labeo rohita) meat by following two-factor factorial completely random design (CRD) experimental design. Garlic oil (0 & 1%) and chitosan (0 & 1%) in 2 × 2 interaction was applied on refrigerated fillets of Rohu meat. The methodology involved weekly evaluation of proximate composition, analyses of protein and fats degradation, and investigation of sensory and microbial attributes over a three-weeks preservation period. Results indicated that application of 1% garlic oil in combination with 1% chitosan improved preservation and shelf life of Rohu meat, sufficiently safe for human consumption, up to 14 days without exceeding safety limits of all parameters studied. Therefore, it is suggested that the combination of garlic oil and chitosan may be used as an alternate preservative in refrigerated conditions for Rohu fillets preservation and shelf life extension.